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Salmon Nation Menu Planner
TWO NATURAL WONDERS dramatically shaped the indigenous landscape of the Pacific Northwest prior to European contact. One was the cedar tree. The other was salmon.
Cedar—rot resisted, easily split, and easily worked—was the mainstay for homes, storage boxes, canoes, and high art.
Salmon—in abundance beyond the wildest dreams of the coming whites— was a rich and reliable food that could be smoked and dried for winter storage.
PINK OR HUMPY
SOCKEYE OR RED
KING OR CHINOOK
KETA OR CHUM
COHO OR SILVER
of Pacific Salmon
89-pound (40-kg) Chinook Salmon.
100-pound monsters called "Spring Hogs" used to ply the Columbia River.
For at least 12,000 years, salmon in their many forms have centered life here on the North Pacific Coast.
The six species of Pacific Salmon were the primary food for the indigenous peoples of the region. Available in great abundance, their flesh was eaten fresh, cooked over smoky fires, and made into soups, the water heated with fiery hot rocks in cedar boxes.
In addition, to being a place of fabulous salmon, the Slow Food organization has mapped North America into "Food Nations," 10 of which are in the United States and of which we are "Salmon Nation."
Of all of these food regions, we believe we are favored to live the one that is both most diverse as well as most abundant.
To this end— and for fun!— we also dedicate this menu to using only "Salmon Nation" foods to show that we can create signature foods of all of the other nine food nations as well as our own. From maple syrup derived from our local Big Leaf Maple, to wild rice, pine nuts, abalone, and bison, this menu takes you on a ranging culinary journey
thanks to the richness of our Salmon Nation.
for an evening you will long remember!
"You can't help but applaud at the end." The FINANCIAL TIMES of LONDON