Crab Cakes & Mimosas on The Wendy Williams Show — NYC Energy, Big Flavor
I share a throwback to my crab cake and mimosa cooking segment on The Wendy Williams Show—NYC energy, bold flavors, and classic Wendy moments.
The Truth About Albumin
That white substance on salmon isn’t a flaw—it’s albumin. Discover what it is, why it appears, and how chefs manage it beautifully in the kitchen.
My Restaurant Featured on Evening on KING 5 with Saint Bryan
We were honored to have our restaurant featured on Evening with Saint Bryan on KING 5 News, a segment that highlights the people, places, and experiences shaping the Pacific Northwest dining scene.
Black Cod, Made Simple — My New Day Northwest Cooking Demo
Black cod—also known as sablefish—is one of my favorite fish to cook and serve. It’s rich, buttery, and incredibly forgiving in the kitchen, which makes it perfect for both home cooks and restaurant menus. In my recent cooking demo on New Day Northwest, I shared how I like to prepare black cod in a way that feels elevated but completely approachable.
Grilled Octopus Inspired by Portugal’s Coastal Kitchens
Explore grilled octopus inspired by Portugal, including flavor, texture, and how it compares to calamari in coastal cooking traditions.
Discovering Baja Mexico
From sea lions to ceviche, discover how Baja Mexico’s seafood traditions honor freshness, simplicity, and life by the water.
The Art of Sustainable Seafood Selection
Learn how to choose the most sustainable and delicious seafood options for your kitchen while supporting ocean health.
Mediterranean Diet: A Pescatarian’s Paradise
Discover how the Mediterranean diet perfectly aligns with pescatarian principles and enhances your overall wellness.