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Sea and Smoke: Flavors from the Untamed Pacific Northwest, by Blaine Wetzel, Joe Ray
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2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST
Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world.
The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant’s rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world’s great destination restaurants.
- Sales Rank: #31356 in Books
- Published on: 2015-10-27
- Original language: English
- Number of items: 1
- Dimensions: 10.10" h x 1.10" w x 9.10" l, .0 pounds
- Binding: Hardcover
- 272 pages
Review
“
[A]n intimate look inside the creative vision and techniques of chef Blaine Wetzel and his Willows Inn restaurant in Washington State's San Juan Islands. It begins with nearly 100 pages of lush and gorgeously illustrated essays about Lummi Island, its wild foods, fishermen and small farmers, and the daily work of the restaurant over one year…. Any adventurous, experienced cook will find fresh ideas here, and those living near wild places may be inspired to forage for new flavors close to home. … Discover: The beautiful and wild culinary visions of chef Blaine Wetzel.
—Shelf Awareness, starred review
"“Wetzel’s first book is a work of art… The recipes are clearly written, and the adventurous home cook with access to a broad array of ingredients will delight in replicating dishes served at the Willows. For fans of such high-end regional cookbooks as Magnus Nilsson’s Faviken and Sean Brock’s Heritage.”
—Library Journal
"Blaine Wetzel is a chef, but he’s a naturalist, too, and this handsome book you’re holding not only captures the spirit behind his stove but also the world around it. Part kitchen chronicle, part cookbook, part field guide, Sea and Smoke offers a vision for cooking that’s as vibrant and singular as the landscape that inspires it."
—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns
“…Sea and Smoke offers a fascinating glimpse inside an intriguing kitchen….Food and travel writer Joe Ray spotlights the finer details with poetic descriptions….Stunning, almost haunting photographs by Charity Burggraaf help set the tone.”
—Seattle Magazine
“The purity of ingredients, local relationships (from fishermen to farmer) and the vibrant photography transport you to pristine sunsets while conjuring up smells of smoked fish. My friend, journalist Joe Ray, lived a year on Lummi, documenting the process and recipes, soaking up the spirit of the island with chef Wetzel, beautifully expressed by both in this book.”
—Bibliophile
About the Author
Chef Blaine Wetzel has been cooking since age 14, including as chef-de-partie at Noma in Copenhagen. Chef Wetzel was listed by Food & Wine magazine as one of its Best New Chefs of 2012. He was a James Beard Award finalist in 2013, then won the James Beard Rising Star Chef of the Year award in 2014 and Best Chef of the Northwest in 2015. He lives on Lummi Island.
Joe Ray has been writing and shooting food and travel stories around the world for more than fifteen years. His work has appeared in publications including The New York Times, The Wall Street Journal, WIRED Magazine, and The Guardian. He lives in Seattle.
Most helpful customer reviews
111 of 137 people found the following review helpful.
Sea and Smoke: a trip through the Pacific Northwest devoid of pragmatism.
By Aaron
As a native of the Pacific Northwest, I have waited - nay, lusted - for this book's release since early last summer. I expected to find fresh, manageable, and innovative takes on our myriad natural resources: salmon, halibut, razor clams, mussels, geoducks. Instead, I'm met with what is the most fussy and least pragmatic cookbook on my shelf.
Wetzel and Ray reach for the artistic and - while I'm sure they're good at what they do - fail to provide usable recipes for the average novice epicurean. Roasted madrona branches. Lovage stems. Wild beach peas. Kohlrabi bulbs. Woodruff oil (Wetzel's and Ray's preoccupation veers on obsession). Geranium flowers. Verbena leaves. Flaxseed caramels. Lamb with wheatgrass. A recipe that calls for more lamb marrow than exists in the city of Seattle. A smoked salmon recipe that calls for butter (WHAT?). Spruce branches and angelica leaves.
I'm usually far more articulate when writing a review, but "Sea and Smoke: Flavors from the Untamed Pacific Northwest" is one of the most pretentious and completely unusable cookbooks on my shelf. While I pride myself in having at least a semblance of epicurean nuance and good taste, I simply don't have the time nor resources to source "2 fresh white eggs, preferably from Riley Starks."
This cookbook is haute cuisine for the privileged and the professionals; it won't contribute a semblance of usefulness for the average hobbyist cook who is looking for innovative ways to use widely-available ingredients. In fact, sourcing the ingredients would be nearly impossible for those who aren't entirely dedicated to foraging the Pacific Northwest for attempts at epicurean esotericism (four gooseberries, four salal berries, four aronia berries, four...).
Completely worthless. Wonderful art, and I'm sure it's all delicious, though I have far more proletarian tastes. Somewhere, Tony Bourdain rolls his eyes at books like this.
4 of 4 people found the following review helpful.
This book is a lush narrative and pictorial experience about ...
By JCH
This book is a lush narrative and pictorial experience about the author's year on Lummi Island cooking the freshest food available in the Northwest with an up-and-coming chef. I'm inspired by the artistry in the kitchens depicted here and the recipes have given me new ideas for my own garden.
3 of 3 people found the following review helpful.
A joy to see these masters of their crafts come together
By Diederik V
in his Foreword Grant Achatz speaks of chef Blaine Wetzel's determination, confidence and unabashed ambition. Those words fit Sea and Smoke just as well. The photos are stunning, Joe Ray's essays are lovely, and the recipes — let's just say I can't wait for my mother to try some of the delicious meals described here. What a great, original and artistic combination of travelogue, photo collection and cookbook. A true joy to see these masters of their crafts come together. Tip: the ultimate (Christmas) gift for anyone interested in food.
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