ASMI and The Herbfarm’s award-winning chef Jerry Traunfeld have collaborated to create Wild Alaska Seafood recipes to help make winter entertaining menus that nourish, satisfy and impress. Kick off the holiday entertaining season by offering your readers easy to follow, make ahead recipes. Chef Traunfeld has written these recipes in a format that allows for quick finish and assembly just before the guests arrive. The elegance of Wild Alaska Seafood belies the ease of Traunfeld’s recipes.

The use of Wild Alaska Seafood and Chef Traunfeld’s mastery of seasonal ingredients combine to create dishes that are naturally satisfying with a touch of elegance that’s perfect for cold weather holiday entertaining.

• Alaska Cod Pot Pie
• Alaska King Crab in a Warm Lemon-Cilantro Sabayon
• Alaska Smoked Salmon and Leek Slices
• Alaska Smoked Salmon, Celery and Apple Salad
• Alaska Weathervane Scallops with Pancetta, Fennel and Mushrooms
• Gently Roasted Alaska Halibut with Leeks, Peppers and Olives
• Slow Roasted Alaska Salmon on Wilted Winter Slaw
• Thyme-Crusted Alaska Black Cod on Braised Red Onions
  

Jerry began cooking after he took up gardening, but by the age of 12 he was tending his vegetables in between turning his puff pastry. After college in the Northwest, he ended up in San Francisco, where he attended the California Culinary Academy, graduating in 1983.

Following several kitchen stints in San Francisco, including the venerable Ernie’s and the opening year of Stars, he moved back to Seattle where he became Executive Chef of the Alexis Hotel. He then found his dream job as the chef of a tiny restaurant serving luncheons in a converted garage on the grounds of a working herb nursery: The Herbfarm.

Since 1990 Jerry has headed the kitchen at The Herbfarm, now located in Woodinville Washington, which serves a different herb-inspired Northwest menu each week. Since he took over the stoves the restaurant has garnered national acclaim as a premier destination for dining. In 2000 Jerry won the James Beard Award for Best American Chef of the Northwest. His first book, “The Herbfarm Cookbook,” won an IACP award in 2000, and his second book, "The Herbal Kitchen", was named one of the best cookbooks of the year by Food and Wine.