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Pacific Northwest Cuisine refers to the regional food of the American Pacific Northwest which includes regions like Oregon, Idaho, Alaska Montana and Washington. The Pacific Northwest region of America supports organic and sustainable production of all types of foods, vegetables and herbs. Most chefs of this region prefer to use fresh local ingredients for the preparation of the variety of Pacific Northwest dishes. From vegetables, fruits, and berries to the regions great wealth of seafood and wines, all play a vital role in Pacific Northwest cuisine. The cuisines of Pacific Northwest region has often looked to Asia for several culinary influences.

Among the various Pacific Northwest Cuisine, Salmon comes to mind most quickly and is prepared in various ways. Seafood is an important part of Pacific Northwest cooking and includes Alaska king crab, Dungeness crab, scallops, mussels, and clams among several others choices. Having a large oyster cultivation industry the people of the Pacific Northwest region also include oysters in many of their dishes. Oysters are either barbecued, baked, fried or even eaten raw on the shell in the Pacific Northwest region. Washington and Oregon are major producers of fruits and hence pies, cakes, fruit preserves and jellies also form an important part of Pacific Northwest Cuisine.

Pacific Northwest cuisine falls into the mainstream American Regional and Fusion Cuisine. A typical menu of this region would comprise of fresh seafood, organically raised meat, organic vegetables and herbs, local fruits and berries, and variety wild mushrooms. The variety of fruits grown in Washington and Oregon are not only used to make deserts and fruit preserves but are also used in the preparation of many savory dishes. Some of these dishes include salmon saut�ed with apples and apple cider; pork chops with apricot, cherry-glazed chicken, swordfish with peach salsa and more.

www.sitagita provides information on American regional and fusion cuisine.