I have been green with envy when I look at dudes with ripped abs or when I have had one too many while celebrating St. Patrick’s Day. As Kermit the Frog says, “It’s not easy being green … but green’s the color of spring.”
Author: Jeremy McLachlan
"My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk. If you have any questions about cooking, feel free to e-mail me at chef@saltys.com. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy Website: www.facebook.com/Cheftalkwithjeremy
Some things are meant to be together!
In the spirit of February Valentines, it is the perfect opportunity to talk about foods that go well together. All foods that go well together are because of the way your palate tastes food.
I'm a Baaad Boy!
This month we are featuring lamb at all Salty’s restaurants. Lamb is like our last presidential race, you either love it or you hate it.
Brainiac Attack!!
It is hard for me to remember all the great recipes and cooking techniques I have learned over the years. Whenever I have the memory game problem I remember that I have to eat foods that help my brain.
The Fungus, Among Us
First telltale sign of a great restaurant is the crusty van that pulls up full of hand-foraged mushrooms. Every time I see our mushroom guy pull up at Salty’s, I get butterflies in the pit of my stomach like the first time I asked a girl to dance.
Your New British Pop Star, Pumpkin Spice!
♫ “So tell me what you want, what you really, really wantI wanna, (ha) I wanna, (ha) I wanna, (ha) I wanna, (ha) I wanna really, really, really wanna pumpkin recipe ah!”♫