Friday May 31

Spring Salmon!

Spring Salmon!

Pickled, Cured, Hot Smoked, or Roasted

Celebrate the start of wild salmon season!  Executive Chef Chris Schwarz is the man who teaches our Tom Douglas Restaurants line cooks how to cook, and, for many years, he was chef for our seafood house, Etta’s.  In other words, he’s the perfect person to show you all the best ways to savor our region’s most precious natural resource- wild salmon.

Chris has designed a menu to teach you a different technique for salmon in every course: pickled, cured, gravlax, hot-smoked, and roasted.  You’ll also get to taste a few different Pacific wild salmon species such as Sockeye from Bristol Bay and Chinook from the Yukon River.

As you watch Chris demo, he’ll pass along his wealth of salmon knowledge, and you’ll enjoy substantial tastes of every dish. A glass of wine or beer is included.

  • Etta’s Pickled Salmon- Prosser Farm cucumber yogurt, charred endive, toasted rye
  • Moji Cured Salmon Belly- Tanaka family fried rice, bacon, edamame, pickled radish
  • Bristol Bay Sockeye Salmon Gravlax- miso and Walla Walla salad onions, sea beans
  • Sake Cured Hot Smoked Salmon- Chinese mustard, pickled asparagus, sesame crisps, seaweed salad
  • Yukon River Chinook Salmon- roasted and served with foraged mushroom and potato dumplings, crème fraiche, pink peppercorn vinaigrette

If you have a question, please contact

Spring Salmon!

Hotel Andra
Friday May 31
6:00 - 8:00 PM
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