10 Home Kitchen Upgrades, from Top Seattle Fine-Dining Chefs | Eater Seattle

"As the James Beard Award-winning chef at Canlis, Brady Williams recommends a few pantry upgrades to elevate home cooking: Pianogrillo olive oil from Sicily for finishing dishes and dressings (he notes the olives are hand-picked every October and pressed within the same day, and prefers it for finishing—not for cooking—even on vanilla ice cream) and a Japanese soy salt (a flaky salt made from single-brewer shoyu fermented in 100-year-old cedar vats) to add subtle umami to roasted pork and lamb or to stews over rice. He also suggests growing or sourcing daikon radish for kimchi, and points home cooks toward smoked, preserved tinned 2019 sockeye as a useful appetizer or salad topper." - Gabe Guarente