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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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This week I am planning our Thanksgiving food section stories and I'd like to fill it with all local content from chefs and readers.
Diners, have you noticed any dishes on the new fall menus that would work for a Thanksgiving meal? At which restaurant did you see the dish? What was it? Post a comment here or email me at tntdiner@thenewstribune.com. I need your help in finding those dishes that sound like they would be a palatable addition to a Thanksgiving table.
Also, I'm curious about tweaking the recipes in a way that gives them a Northwest flavor. If you were planning a Northwest Thanksgiving feast, what would you serve? Have a recipe you want to share? Your comments and recipes welcomed.
Update: I was surfing around looking at fall menus and I found the new menu created by Chef Lamb at Brix 25 in Gig Harbor. I noticed a few of Chef Lamb's dishes would work perfectly for a Northwest Thanksgiving. Here take a look:
Dungeness Crab and Quinoa Salad: Served with a citrus salsa and topped with dry roasted peanuts and a fresh herb salad.
Sweet Corn Flan with Fresh Yearling Oysters: Served with roasted chanterelle mushrooms and a Neuski's bacon vinaigrette.
Have you seen any dishes like this on local menus? Tell me, please.
