Northwest Cherry Season is upon us! It’s a smaller harvest and a lot later than that of the recent years, but the cherries this year are so sweet and delicious! I’ve been able to get my hands on quite a lot of cherries these past couple weeks and I’m a little obsessed with them, so I’d like to share much more than just food recipes with you. Here’s a little info about one of Washington’s most sought after fruits.
I had the privilege of visiting the Yakima Nation Fisheries Sturgeon Hatchery early this week- home to 25,000 juveniles (13,000 set for release) and 6,500 mature species aging from 3-20 years. The hatchery is located in Toppenish, WA and is run by Sturgeon Biologist, Donella Miller who along with four others (Thomas, Alex, Dustin and Nathan) was my tour guide on this brisk winter evening.
A couple of weeks ago I had the chance to work with Chef John Sarich at the Col Solare 07 Vintage Release Party. A majority of the dishes were straight from the Chef’s new cookbook “Chef in the Vineyard”. The cookbook opens with the history of Chef as he started working for Chateau Ste. Michelle-“It was the day that changed my life”, he goes on to say how he loved to cook and teaching how to cook. How he owned his own restaurants and returned back to Chateau Ste. Michelle. Through some very approachable, excellent recipes Chef showcases ten great wine estates from Washington, Oregon and California.
Sustainable living is something that is very important to me as a business owner, a chef, and a human being. We only have one earth and only so many resources. We should appreciate every chance we get to help out.
As a chef in Eastern Washington I have always made it a personal goal to shop local whenever possible. This is part of a personal philosophy of sustainability that I plan to share with my readers and speak about publicly in the coming months.
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