Brix 25 chef and owner Thad Lyman, offers the northwest influenced entree of pan seared king salmon with bacon risotto, peppercress, oven roasted carrot and a hazelnut beurre blanc, in Gig Harbor, July 30, 2010.
Brix 25 chef and owner Thad Lyman, offers the northwest influenced entree of pan seared king salmon with bacon risotto, peppercress, oven roasted carrot and a hazelnut beurre blanc, in Gig Harbor, July 30, 2010. Janet Jensen News Tribune file photo
Brix 25 chef and owner Thad Lyman, offers the northwest influenced entree of pan seared king salmon with bacon risotto, peppercress, oven roasted carrot and a hazelnut beurre blanc, in Gig Harbor, July 30, 2010. Janet Jensen News Tribune file photo