By Cathy McKenzie, WSU Mount Vernon MOUNT VERNON, Wash. – Chad Robertson, award-winning baker and co-owner of San Francisco’s Tartine Bakery and Bar Tartine, will explore new flavors as he tests Northwest-grown whole grains March 27-29 in the bread lab at Washington State University’s Northwestern Washington Research and Extension Center.
By Sue McMurray, College of Business PULLMAN, Wash. – The cookbook “Crimson Spoon: Plating Regional Cuisine on the Palouse,” is a finalist in the professional kitchens category of the International Association of Culinary Professionals. Winners will be announced during IACP’s 36th annual conference in Chicago on Saturday, March 15.
PULLMAN, Wash. -“ “You have what it takes.” These prophetic words were once spoken by a Swiss master chef to Jamie Callison when he was a struggling, culinary apprentice in Seattle’s Rainier Golf and Country Club. More than 20 years later, Callison has proven those words a thousand times over as the executive […]
Salmon soup with wapato and cattail shoots Ingredients: 12 wapato roots, camas or small new potatoes, peeled and cut into 1-inch pieces 6-8 cattail shoots or asparagus, trimmed of woody exterior and sliced 6 green onions, or 8-10 wild onions 4 cups of water 5 juniper berries 1 pound of salmon steak […]
PULLMAN – Learn how to eat healthy and reduce stress during the holiday season at an informative and interactive wellbeing workshop. University Recreation is offering two workshops to allow participants to learn the perfect combination of exercise, nutrition, and stress management to turn this holiday season into the best it can be. The workshop will […]