Cuisine of the Pacific Northwest?

Defining the cuisine of the Pacific Northwest sometimes seems like reciting a shopping list. Consider what’s available to the diner in Seattle on any given day:

Red beans with chipotle -garlic sausage, plantains and stuffed chiles.

Smoked black cod with cucumber-horseradish cream, zucchini pancakes and pickled red onions.

Salmon with pepperade and warm tomato and basil vinaigrette.

Baked gratin of sweetbreads with wild mushrooms, a leek timbale and roasted potatoes.

Saddle of lamb filled with a julienne of vegetables and served in its own juices with fresh thyme and ratatouille.

Barbecued free-range chicken with roasted red peppers and a dipping sauce with citrus and chiles, sweet potato French fries and grilled onions.

Rack of local lamb with loganberry wine demi-glace and eggplant turnovers stuffed with lamb sausage, Swiss chard and Oregon blue cheese.

Seafood stew of local fish and shellfish with tomatoes, fennel and saffron served with croutons and orange-Pernod aioli .

Poached salmon with a gooseberry and dill sauce.

Roast duck with black currant sauce.

Grilled pork tenderloin with a rhubarb and berry puree.

Halibut with arugula, roasted garlic and fresh tomato.

Rack of lamb breaded with fresh herbs and mustard, roasted and served with a Provencal potato pancake and caramelized garlic sauce.

Rabbit marinated with whole grain mustard, grilled and served with Pineau des Charentes rose sauce.

Boudin de mer , a seafood sausage of scallops, prawns and rock fish served with a tomato and saffron coulis .

Grilled swordfish with cilantro-mint pesto and rice noodle salad.

Thai carpaccio of thinly sliced beef filet seasoned with fish sauce and lime juice, cilantro, peanuts and red onion.

Salad of warm sweetbreads.

Grilled mahi mahi marinated with Kalamata olives and onion and sun-dried tomato compote.