A Boat a Whale and a Walrus

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Renee Erickson opened her first restaurant at age twenty-five and now the celebrated chef runs four establishments in Seattle. Best known for her approach to seafood, Renee is roasting bone marrow, pickling chanterelles, and whipping up a staple of duck-fried potatoes in her new cookbook, A Boat, a Whale & a Walrus.

Find a recipe for Renee’s boquerones toasts on the Good Food blog.