Q: Northwest Cuisine

[Blue Heron]

Chef Hawksworth,

What are your favorite northwest ingredients and what influence does Pacific Northwest cuisine have on the menu items you create?

ps...I'm in Seattle and am looking forward to visiting your restaurant. Thanks for participating in this Q & A.

[d.hawksworth]

I don't really have a handle on what Pacific Northwest Cuisine is I would love to hear what you think it is and everyone elses opinion.

As far as product goes I am very seasonal and find something different every week here. Last year I must have changed my menu 8 times. I'm still re-discovering what's available and the suppliers are still getting used to me !!!

DH

I

[Blue Heron]

Living in Seattle, Northwest Cuisine to me means mostly simply prepared fresh Northwest ingredients such as salmon, halibut, dungeness crab, mussels, steamer & razor clams, as well as geoduck clam, berries, wild mushrooms and whatever local produce is in season . Does your restaurant ever serve razor or geoduck clam, and if so could you please give a brief description as to the preparation? (ie...pan fried, sauteed, or another method?...I didn't see it on your online menu).

As opposed to Bux, I have to say I like the fusion of Northwest-Asian cuisine...and consider it to be an interesting & tasty part of the Northwest cuisine. I will tune in to Bux's question and your response there with regards to your views on Northwest Pan Asian/Pacific Rim cuisine.