Results tagged “copperriver”

Better believe it, the 25-year reign of the Copper River salmon is over. The new king comes from the mighty Yukon River, and the architect of its ascendancy is (no real surprise) the same power-behind-the-throne, Jon Rowley.

With summer right around the corner, Seattle is starting to see some of those tasty warm-weather offerings from the local breweries. We will be calling out some of our favorite summer beers over the next few weeks for you to enjoy. We sure would not want you drinking barley wine all summer...

Destination marketing: it's Patrick McFarlan's specialty. Happens that he's employed by Willows Lodge in Woodinville; that doesn't stop him from marketing Washington's distant vineyards. As president of the Woodinville Chamber of Commerce last year, he spearheaded an event called the Washington Wine Highway, held again this past weekend on the lawn at Chateau Ste. Michelle.

Wasn't that long ago, matey, we'd be lucky to see fresh salmon in Seattle. Bristol Bay had a huge sockeye fishery, the largest in the world, but the catch was frozen stiff before it made it to local markets. Now, we're spoiled silly, with fresh, wild salmon coming in from the mouths of rivers all along the Alaska coast: the Yukon, the Taku, the Stikine and, best of all, the Copper.

Look who's in Food & Wine magazine's "Ten Best New Wine Lists"...Seattle's own Lindsey Norton of 94 Stewart.

Until the mid-17th century, the Royal Navy would give its sailors daily ration of brandy. Then they captured Jamaica and switched to the local hooch, rum, which they diluted with water & lemon juice. The citrus prevented scurvy, kept the Brits healthier than the French and Spanish, whose sailors were still knocking back brandy; Britannia soon ruled the world.

We 'Merkins are a devout lot. We remember our nation's dead in May, venerate fireworks in July, celebrate the arrival of a boatload of Yerpeen settlers in November. What we don't honor, strangely, is the first demonstration of nature's annual generosity: the salmon run.

That disturbance in the water? It's Seattle's iconic wild salmon, swimming onto our plates just in time to rescue our souls from the long, dark winter.

One of the surest signs of spring--wild Copper River Salmon arrived at Sea-Tac today, flown down from the Copper River valley in southeastern Alaska.

Seattlest roasted our first chicken only a year ago, but oh what a year it’s been. Like many in our progressive, nature-loving town, we’ve had our day in the vegetarian camp, but eventually we had to face the facts: from Copper River salmon to Salumi salami, from grease-bombs at Dick’s to the Palace Burger Royale, we love partaking of the flesh. Early spring means Dungeness crab, and summer is synonymous with barbeque; but when the days turn cold and rainy, we turn to roasted chicken. With Thanksgiving fast approaching, turkey may be on our minds, but it is chicken that gets a slot on our daily plates.

The outside world holds a vision of Seattle's relationship to salmon that has us spooning pink fish flakes from a bowl of milk in the morning or simply grabbing one from the nearest body of water for an anytime sashimi snack. This view is not altogether unfounded. Is the tide ebbing, though? Maybe your last out-of-town guest ordered the tilapia after countless past visits spent tentatively ordering blackened salmon from the foreign seafood menu. Or, if they ordered the salmon maybe they asked for it by brand, "I'll have the Copper River salmon. I believe it's in season. Medium-rare, please." When these houseguests arrive from airports such as O'Hare you know the unthinkable has happened. Salmon has become passé.

It's that time of year again here in the Pacific Northwest, where's a man's fancy turns to...salmon.