SEA AND SMOKE
A local of the Pacific Northwest, two-time James Beard prevailing chef Blaine Wetzel saw Lummi Island, a rugged vicinity with fewer than 1,000 residents off the coast of Seattle, as the right venue for his unique logo of hyperlocalism. Sea and Smoke is a culinary birthday party of what is right, flavorful, and close by, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship among the meals and landscape of the Pacific Northwest.
The smokehouse, the fisherman, and the farmer yield the substances for unforgettable meals on the Willows hotel, a reflection of Wetzel's commitment each to regionally-sourced components and the sights, smells, and tastes of the foggy, coastal surroundings of Lummi Island. Award-prevailing journalist Joe Ray tells the tale of the lodge's upward push to stardom, documenting how all the portions came collectively to make a reservation at Wetzel's far flung eating place one of the most sought-after in the international.