McCormick & Schmick's - Cookbook Review
by William King
& Schmick’s is a name synonymous with seafood.
The chain’s first location was founded in Portland,
Ore. in 1979 by partners Bill McCormick and Doug Schmick.
Since then, the family of restaurants has spread across the
country to all 50 states, offering fresh quality seafood
in a sophisticated, unpretentious atmosphere. The cookbook
of the same name features more than 90 recipes — all
favorites of the McCormick & Schmick’s chefs — presented
in textbook style, and complete with detailed color photos
by photographer Rick Schafer.
The book offers recipes straight
from the kitchen using streamlined techniques (wrap, coat,
combine, beat, pound – instructions that won’t
boggle a first-timer) and everyday ingredients. They are
tailored by each executive chef to highlight seafood varieties
from the Pacific Northwest, the Atlantic or local waters
near their respective restaurant as well as unique species
from international waters. True to the title, there are
ample recipes for different kinds of seafood fare: Gazpacho
Shrimp Cocktail, Oyster Po’Boy Sandwiches, Swordfish
Piccatta, Macadamia Nut-Crusted Halibut, Mango-Barbecued
Ono, to name but a few. There’s a section that demystifies
the romance-inspiring, history-laden oyster with tips on
how to handle, open and serve the smoky-sweet delicacy.
And meat lovers need not fret — a chapter is dedicated
to the hearty eats with recipes like Chipotle-Brined Pork
Loin and Blue Cheese Steak Sauce.
The dessert section offers
“the Pacific Northwest’s answer to Southern-style
pecan pie” in the chocolate hazelnut pie and a deep-dish
apple recipe that dates back to the original McCormick &
Schmick’s in Portland. The book can be purchased at
any of the McCormick & Schmick’s restaurants and
will delight anyone who enjoys seafood as well as the home-cook
who loves to entertain.
Available on amazon