With so much interest in the wines of the Pacific Northwest, it’s a bit surprising that the local cuisine hasn’t spread across the land. OK, it may be a bit much to ask for, since they are so blessed with such a rich bounty from the sea. And I’m guessing that, much like with their finest wines, much of their finest seafood stays right where it’s caught. Now I’m jealous. I wish I could just hop on a plane and jet out to Seattle for oysters and crab, but since that’s not in the cards, at least tonight it appears not to be, I’ll have to settle for the next best thing: Kathy Casey’s Northwest Table.

While the Northwest Table focuses on all of Kathy’s exciting creations -- I loved her Chili & Lime Slow Cooked Pork with Warm Tortillas and Zucchini Fritter Cakes with Spicy Fresh Tomato Sauce -- I’m particularly partial to her versions of the seafood classics that are near and dear to my heart.

Meet Chef Kathy Casey

Kathy Casey is a celebrity chef, mixologist, TV and radio personality, and author of nine cookbooks. As one of the first female executive chefs in the United States, Kathy was featured as one of Food and Wine’s hot new American chefs. Kathy founded Kathy Casey Food Studios and Liquid Kitchen, a food and beverage consulting firm and research and development facility. She is also owner of Dish D’Lish cafes and specialty food line. For more, visit www.kathycasey.com.

Buy Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska