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Photography by Jim Henkens

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Illustrations by Jefry Mitchell

Acknowledgments ix
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Introduction
Who We Are
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Methods
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Tools
WINTER
Wintry Brunch .,
A Holiday Supper ,
New Years Eve Party r,
SPRING
Wild Foods Dinner ,
Lummi Island Spot Prawn Dinner .o,
Sundays at Home ...
SUMMER
Fourth of July Crab Feast .,,
Lamb and Ros Dinner .,,
My Birthday .,
FALL
Early Fall Put-Up Party .o-
Normandy Dinner ..,
Wood Oven Dinner .,.
Staples
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Resources
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Index

At frst, I was a twentysomething who owned a little French-inspired restaurant
in Seattles University District. I worked the way all new restaurant owners
doevery moment my eyes were open. My mom made desserts and my dad
peeled potatoes. My brother fxed everything that broke. That restaurant, Boat
Street Caf, taught me that I loved to cook for people, and that Id be happy
pouring the rest of my life into a living, breathing business that provides guests
with excellent food-and-wine experiences day after day after day. Then, quite
unexpectedly, I was forced to close it.
I spent a difcult two years in limbo before reopening the caf in a better
spot, with more freedom but some of the same fantastic staf. Five years and a
much-appreciated popularity boom later, I began trusting the kitchen to other
chefs. With a tenacious business team, I opened three more restaurants: The
Walrus and the Carpenter, The Whale Wins, and, most recently, Barnacle.
Somewhere along the way, between late nights and birthday parties, I realized Id
made my business work. And more than anything, I realized Id done it with the
help of the people who surround me at the restaurants every daymy friends,
my family, and my staf. So I decided to write a cookbook to celebrate.
One day, I spread a sheet of butcher paper out on the bar at The Whale Wins.
I divided the year into four seasons, simply because thats how I cook, and men-
tally scanned the dinners that defne my life and my restaurants personalities. I
made a scratchy list of the foods I consider crucial pillars of my cooking style
old favorites, like the chicken liver pt I learned to cook at Boat Street Caf
before I bought it from Susan Kaplan in , and new staples, like wood oven
roasted chicken and herring butter. I took stock of my best travel memories. I
thought about the people who have helped make my restaurants what they are
today. And suddenly, almost magically, there was the outline of a cookbook in
front of my eyesan edible, celebratory diary of how I live, both in my restau-
rants and at my home. This book is a collection of my favorite menus.
It also shares the experiences I have as a restaurant owner every day, high-
lighting the people who work for me, the farmers who grow food for our restau-
rants, and the guests who visit. I am honored and proud to have it allmy staf
especially. I hope you cook through this book as you please, calling friends
together to enjoy the menus as theyre presented, patching together your favorite
mix of dishes, or simply reading these pages, putting the book down, and wan-
dering into the kitchen.
Renee Erickson

Boat Street Cream Scones

Blackberry Jam, Butter
House-Smoked Salmon
Brown Sugar Brine, Capers, Crme Frache, Rye Toasts
Strata
Button Mushrooms, Cheddar, Leeks, Dill
Spicy Pork Crpinettes
Butter Lettuce Salad (page )
Toasted Pistachios, Green Herbs, Sheeps Milk Cheese
Molasses Spice Cake
Whipped Cream, Candied Orange Peel
SERVES 1 2
I iovr ur oisr xn ur ruxrir and the laughter that emerge when people
eat together, which is one reason I love restaurants. Historically, I think people
ate at home together more than we do now. Over time, weve accidentally fallen
out of the habit of sharing our food. Today, restaurants in general hll that gap. I
like to serve shared plates because I think its a more normal, more natural way
of eating.
I have friends who like making artful dishes at home, but frankly, thats not
how I cook. I cook as a means of hearing whats happening in peoples lives, so
I dont want the food to steal the show. The people are simply more important;
I can cook til Im blue in the face, but if no ones around to eat it, and form a
community around it, its just a bunch of food.