An Ed's Diner reader writes: "…with all these chefs here you could ask them to publish favorite recipes or discuss cooking techniques?"
I'll let Todd Wilbur start. Wilbur is a self-taught chef and author of "Top Secret Restaurant Recipes 2," which deconstructs "amazing clones of famous dishes from America's favorite restaurant chains."
Here's Wilbur's recipe for Original Roadhouse Grill's 32-ounce Roadhouse Rita, chosen because the Oregon-based casual saloon chain known for jumbo drinks and barbecued meats just opened in Federal Way, its first location in Washington. Future openings are planned for Lacey and Everett.
I'll spare us all Applebee's Tequila Lime Chicken with Mexi-ranch sauce.
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In the meantime, what recipes do you want from local chefs? Charlie McManus' pumpkin ravioli? The Matador's nachos? Place your requests and I'll see what they'll share.
Original Roadhouse Grill's Roadhouse Rita
1 32-ounce mason or mayonnaise jar or other glass
3 ounces Jose Cuervo Gold tequila