All About Crab
“Buy live crab…that’s the only way you know that it’s fresh,” says chef Vincent Natress. It’s the first of many insights Natress offers KIRO’s Tina Noel in this interview that foodies will love. Noel was one of a handful of people taking a cooking class to learn the ins and outs of how to dispatch, then prepare crab several different ways. After the class and a tasty meal, Natress and Noel sat down to discuss crab, cooking local, and eating local on Whidbey Island.
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