Executive Chef Bruno Feldeisen with the Semiahmoo Resort, Golf and Spa in Blaine, Washington, shares an enticing recipe for Pan-Seared Halibut, Braised Artichoke Hearts, Charred Sweet Corn, Smoked Salmon Roe & Olive Oil Vinaigrette (serves 2).

Macerated peaches, house-cured ham, pickled green strawberries, popped sorghum and port wine yuzu vinaigrette

Recipe by Chef Barrington Graham

Chef Lassahn's Watertable Lamb Meatloaf puts a gourmet spin on a traditional favorite.