Good Food
A Boat a Whale and a Walrus
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 .
By Evan Kleiman • • 1 min readRenee 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.
The full episode
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The full episode
5 of 8Delicacies from Under the Sea: Sea Cucumbers, Uni and Caviar- 0:00Sea Cucumbers: The Polarizing Ocean Delicacy
- 6:55Diving for Uni in Santa Barbara
- 15:06The Abalone King of Monterey
- 21:58A Revival of Artisanal Oyster Knives
- 25:44A Boat a Whale and a WalrusYou’re reading this
- 33:19Aquaculture
- 41:32The Current State of Caviar
- 49:36Jonathan Gold Reviews The Gadarene Swine