TABLE OF CONTENTS
Best Washingtonian Foods
MAIN INGREDIENTS
Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes.
The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.
OTHER VARIATIONS OF Crab Cake
MOST ICONIC Dungeness Crab Cake
Seattle dog is a variety of a hot dog consisting of a toasted bun and a sausage that is topped with cream cheese, barbecue sauce, cabbage, and a large amount of grilled onions. There are numerous varieties of the hot dog throughout Seattle, and almost anything goes with the toppings, so some cooks add pico de gallo, bacon, pickles, or mustard to the already large hot dog.
It is believed that Seattle-style hot dog was created in 1988 by Hadley Longe, a bagel man who originally placed a sausage on a bagel with cream cheese and sold it to the locals on their night out near Pioneer Square.
OTHER VARIATIONS OF Hot Dog
MOST ICONIC Seattle Dog
A Dutch baby pancake is a large, fluffy pancake baked in the oven, usually in a cast-iron skillet. It's made from a simple batter of eggs, flour, milk, and sugar. When baked, it puffs up dramatically around the edges, creating a light, airy texture with crispy edges and a custard-like center.
It is typically served with powdered sugar, fresh fruit, syrup, or lemon juice. However, Dutch baby pancake can also made as a savory dish. The Dutch baby pancake has American origins and was popularized in the early 1900s by a restaurant called Manca's Café in Seattle.
Cougar Gold is an American cheese hailing from the Washington State University Creamery in Pullman. Sold exclusively in 30-ounce cans since 1948, this semi-soft cheese is made from pasteurized cow's milk. When out of the can, visually, it's a white cheddar with rounded edges and without a rind.
The texture is smooth and firm, but it becomes crumbly and crystalline with age. The flavors are creamy, nutty, and sharp, with a milky smooth and mellow finish. The cheese is stored for at least one year before it can be sold. Cougar Gold was originally produced with a bacteria called WSU19, which limits carbon dioxide production so that the cheese can be safely stored into a can.
Originating from Seattle, Beecher's Flagship is a semi-hard cheese made with cow's milk. It is left to age for a minimum of 15 months until it develops a creamy and crumbly texture and a robust nutty flavor. Apart from this signature cheese, there is also a special version called Flagship Reserve, which is made with the last milk curds.
Due to the preparation process, it is richer in flavor and texture, and the cheese wheels are wrapped in cheesecloth before being left to age for at least a year. Interestingly, there is also a subvariety of Flagship Reserve, called Yule Käse, which is left to age for 13 months in blackberry honey and red wine, giving it a nutty, caramel-like flavor with notes of berries and honey.
Pair with
Off Kilter is an American cheese hailing from Port Townsend, Washington, where it's produced by Mt. Townsend Creamery. This tomme-style cheese is made from pasteurized cow's milk. Underneath its rind that's been washed in Kilt Lifter Scotch Ale, the texture is supple, semi-soft, and open, dotted with small eyes throughout the paste.
The aromas are milky, barnyardy, and earthy, while the flavors are pungent, meaty, nutty, earthy, and sweet, with a slight tang on the finish. For the best experience, pair it with the beer it's washed in. THIS CHEESE IS NO LONGER IN PRODUCTION BECAUSE THE CREAMERY IS SHUT DOWN.
Island Brebis is an American tomme-style cheese hailing from Whidbey Island, where it's produced by Glendale Shepherd. The cheese is made from raw sheep's milk and it's aged from 3 to 6 months before consumption. Underneath its washed rind, the texture is semi-hard, firm, grainy, smooth, creamy, and dense.
The aromas are herbaceous, while the flavors are sweet, complex, and nutty. It's recommended to pair Island Brebis with a glass of hard cider or Indian Pale Ale.
Pair with
Sonnet is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk. It's usually left to age from 1 to 2 weeks before consumption.
Underneath its bloomy rind, the texture is smooth, soft, and spreadable. The aromas are rich, while the flavors are smooth, lemony, tangy, buttery, and complex. It's recommended to serve Sonnet cheese with fresh crusty bread on the side.
Pair with
Rheba is an American cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a mixture of pasteurized goat's and sheep's milk and it's aged in caves. Underneath its washed rind, the texture is semi-soft and supple.
The aromas are intense due to the cave-aging, while the flavors are rich, grassy, creamy, tangy, and full. It's recommended to pair this Reblochon-style cheese with a glass of cider.
Phoebe is an American feta-style cheese hailing from Tieton, Washington, where it's produced by Tieton Farm & Creamery. The cheese is made from a combination of raw goat's and sheep's milk. Phoebe has a soft texture and it's sold while still in brine.
The aromas are fresh, while the flavors are salty and milky. It's recommended to use it just like feta cheese – as it is or in different salads and appetizers. The name of the cheese is a reference to a Greek Titan named Phoebe, the goddess of prophecy and oracular intellect.
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