• Jeremy
  • Jeremy
  • Jeremy
  • Jeremy
  • Jeremy

Kitchen Talk With Chef Jeremy McLachlan

Pickle Your Fruit Not Your Liver
The word pickle is showing up on things you never thought possible. Pickle-flavored popcorn, sunflower seeds and even beer. Pickle juice is also replacing Gatorade on the sidelines of sporting events and is a great chaser for cheap whisky. Have you ever had pickled fruit? Before you answer that question think about it for a second. Vinegar is used in many different recipes like sweet and sour chicken, your favorite beef stew, chutneys and some desserts, so why not fruit? When I spent some time in Hawaii I followed signs on the side of the road for Pickled Mangoes and…
OHHH Honey Honey
I am like honey because every time I walk into a room everyone says, "Sweetness has arrived!" This month we are having fun with the sweetest thing brought to you by the working class Bee. Honey comes in many different flavors and types and my stance is always the same, buy local. The flavor of honey can change dramatically and this is determined by which flower the bee is around. My favorite is blackberry honey. Do not be fooled with a honey that is infused with flavor; always check the ingredients and there should only be one, honey. I replace…
Mr. Bean Without the Humor
Vines are starting to sprout up and wrap themselves around the trellis. It's like magic. Little flowers are blooming and you know that you are only a few weeks away from having the most amazing vegetable ever, green beans! Tending my own garden for many years, I have been through the drama of having too many green beans. It's not funny. This is serious stuff and the questions always hit me: Do I eat them all? Can them? Give them away? My favorite thing to do is ...
Coconuts, Not Just for Deserted Islands
I have been going crazy for coconuts for a long time. Fresh coconut is the way to go in every way, but removing that furry, rough exterior is not the easiest of tasks. Well, I have a wonderful alternative for you. Trader Joe's is selling shelled whole coconuts that are out of this world. The amazing elixir in the middle has more electrolytes than an average football player's sweat! As my co-blogger and dear friend Kathy Kingen says, "All I Need is a Coconut" in her "Good for You" blog, it's really that amazing if hard to crack, but so…
Rhubarb Ba Ba Barbara Ann!
Oh, Rhubarb, you got me rockin' and a-reelin' but everyone thinks you're only for dessert! My girl Rhubarb has an amazing bright acidic flavor and when cooked right can make for an amazing accompaniment to any savory dish. Rhubarb is not just for pie! Rhubarb in cocktails is especially fun. The next time you make yourself a gin and tonic or a screwdriver, take a chance and muddle a little rhubarb in there for an extra layer of awesomeness. As Kathy Kingen explains in her blog, "Pucker Up for Rhuby," its astounding nutritional value is a reason to cultivate her.
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