Seasonal Chef: Roy Breiman uses local produce, even during long, rainy Pacific Northwest winters

Breiman, the executive chef at the Salish Lodge & Spa in the mountains near Seattle, is committed to buying most of his ingredients locally, which is easy enough in summer and fall, when nearby farms and orchards supply him with a bounty of fruits and vegetables. It's somewhat more of a challenge in winter. But Breiman dries lots of fruits when the local harvest is underway, and revives them in compotes when the inclement weather sets in.

Here is a profile of Roy Breiman. And here is his recipe for braised short ribs with autumn fruit compote.

Here, you'll find lots of other profiles of seasonal chefs.