In this episode of Field to Fork, we switch things up and move to the other end of the local food economy, where home-grown products serve as inspiration and key ingredients in delicious restaurant dishes found around the Puget Sound. Up in the Edmonds area, local chef Luis Brambila has been making a name for himself with his “Chino Latino” fusion cuisine at Bar Dojo. We caught up with Chef Brambila just before Seattle Restaurant Week to learn more about…

Chef Brambila's culinary background, influences and inspiration...

The origin story behind one of Bar Dojo's most popular dishes…

Some personal favorite places to eat in Edmonds…

A special guest star on Bar Dojo's Seattle Restaurant Week menu (hint: listen to Episode 1)...

What to *always* put in your home-cooked chicken soup…

And more!

http://www.bardojo.com

Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week!

Field to Fork is a Made With Bacon production, all rights reserved.