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