Amazing dinner at Willows Inn on Lummi Island north of Seattle. Chef Blaine Wetzel trained with Rene Redzepi at the legendary restaurant Noma in Copenhagen. Dinner comes in 20 tiny courses. Above, one of Blaine’s sous chefs cold smokes sockeye salmon. The fish has been brined and glazed with honey and butter.
The finished salmon served on a rustic plank. You eat it with your fingers.
Firing up the oak burning grill for oysters grilled with tequila.