Tails ’n’ Trotters roasted pork tenderloin with seared polenta, fiddlehead puree, oyster mushrooms and wild leeks, made by Blake Lord-Wittig, owner and chef of De La Terre in Steilacoom.
Tails ’n’ Trotters roasted pork tenderloin with seared polenta, fiddlehead puree, oyster mushrooms and wild leeks, made by Blake Lord-Wittig, owner and chef of De La Terre in Steilacoom. Peter Haley phaley@thenewstribune.com
Tails ’n’ Trotters roasted pork tenderloin with seared polenta, fiddlehead puree, oyster mushrooms and wild leeks, made by Blake Lord-Wittig, owner and chef of De La Terre in Steilacoom. Peter Haley phaley@thenewstribune.com
TNT Diner

TNT Diner

Sue Kidd has the latest South Sound restaurant news, with openings & closings, recent reviews and more.

Seasonal ingredients are paid homage at Steilacoom’s De La Terre restaurant

March 31, 2016 10:00 PM

UPDATED April 04, 2016 09:33 AM

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