McCormick & Schmick's

Seafood Restaurant Cookbook
by William King

McCormick & 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.

Reviewed by Eliza Gano

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