And then there was cherrywood!

 

lisa

We have been grilling over applewood for a decade but this season the unsprayed wood from organic orchards that was available was cherry so change we will… We started using a wood burning grill at the encouragement of Seattle Chef Tom Douglas, who has been a very kind and supportive mentor to lisa for over a decade.┬áTom’s restaurant The Palace Kitchen uses the same wood grill and is still Lisa’s favorite Seattle spot for┬ádinner and cocktails.

 

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