Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone travels by seaplane to Coupeville with Chef Tom Douglas, winner of three James Beard Awards, and Chef Renee Erickson, a major driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. He then meets Georgie Smith of Willowood Farms, one of the most photographed, painted and otherwise admired farmscapes in the Pacific Northwest. The chefs get together to create a feast that highlights the fresh mussels from Penn Cove and vegetables that benefit from Washington’s rich soil, in recipes such as a delicious spiced mussels and saffron soup followed by grilled salmon with Walla Walla onions and fava leaves.

Recipes From This Episode

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  Sautéed Turnips with Anchovy-Thyme Butter and Pecorino

  Baby turnips are tender and sweet.  Here they are complemented by the delicate flavor of garlic scapes, lemon, and thyme and punctuated with the earthy, saltiness of anchovy butter and…

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  Steamed Mussels on Grilled Toast

  In this dish chef Renee Erickson punctuates the sweet flavor and rich texture of mussels with the briny flavors of pickling juice and the crisp freshness of arugula and pea…

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  Whole Grilled Salmon with Grilled Walla Walla Onions and Fava Leaves

  Redolent with fresh herbs, onions, and the char from the grill, for this dish chef Tom Douglas favors a rustic, fuss-free presentation choosing to let the flavors and aromas speak…

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  Spiced Mussel and Saffron Soup

  The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter.  Chef Curtis Stone then “steals” the flavor from the mussels with…