A taste of Port Angeles: C'est si bon
With wit and good will, Michele and Norbert Juhasz of C’est Si Bon bring French country classics, like chicken in mustard sauce and salmon in parchment, to diners in Port Angeles. But in keeping with the fluctuations of the local wild salmon catch and the need to diversify, they offer this truly local pairing: wild salmon stuffed with Dungeness crab.
Whim in the kitchen dictates the nature of the sauce on any given day; it might be spiked with Scotch and flambéed. But this version is an evergreen favorite ― poached in vermouth with leeks.