大厨Blaine Wetzel做的所有菜肴，食材都是在离他的厨房几英里的地方采购的，比如海洋、森林或他自己的小农场。这些食材经常是在采来几个小时之后就被做成了菜肴。《鲁米》将激励专业和家庭厨师密切关注季节，并欣赏和带出当地新鲜食材中的精华。韦泽尔在这里展示的菜谱是他在华盛顿州鲁米小岛上备受赞誉的Willows Inn餐厅创造的菜品目录，该餐厅在2017年、2018年和2019年被OAD（Opinionated About Dining）评为美国**餐厅。它们被分成几道菜，反映了Wetzel在典型的Willows Inn晚餐中提供的完美的小食和小菜：绿色无花果和叶子奶油；番茄种子腌制的海胆；野生海滩豌豆和lovage茎；炖香肠蘑菇；以及一道海滩玫瑰甜点。

Blaine Wetzel, the James Beard Award–

winning chef of The Willows Inn, and champion of hyperlocal cuisine, offers an inside look at his unique approach to fine dining.

Everything that Chef Blaine Wetzel makes is sourced within a few miles of his kitchen, often hours after it has been harvested from the ocean, the forest, or his own small farm. Lummi will inspire professional and home chefs to pay close attention to the seasons and to appreciate and bring out the best in what is fresh and local. The recipes Wetzel showcases here are a catalogue of dishes he created at the lauded Willows Inn restaurant on tiny Lummi Island in Washington State, ranked the number one restaurant in the United States in 2017, 2018, and 2019 by OAD (Opinionated About Dining). They are divided into courses that mirror the perfect bites and small plates that Wetzel serves at a typical Willows Inn dinner: green figs and leaf cream; sea urchin marinated in tomato seeds; wild beach peas and lovage stems; a stew of chanterelle mushrooms; and a dessert of beach roses. Stunningly photographed, every dish captures a moment in time and in nature. Each recipe highlights the unique qualities of the main component, whether it’s wild plum, young rhubarb, blue clams, sockeye salmon, venison, black walnuts, or a perfectly ripe melon. Each plate is breathtakingly elegant, yet the dishes themselves are unfussy and rustic. As suitable for the coffee table as it is for the sophisticated kitchen, this book is a symphony of aesthetic perfection, capturing a way of living and eating that is in harmony with the land.