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November 29, 2013 at 11:34 AM

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Holiday feasting with some of Seattle's best chefs


KEN LAMBERT / THE SEATTLE TIMES

Fish on! says Chef Eric Donnelly, seen in front of a mural of his favorite fishing hole in Rock Creek, Mont. The mural takes center stage at his Fremont restaurant, RockCreek. Donnelly's recipe, Peppercorn-crusted Columbia River Sturgeon "La Grand Veneur" is featured here.

KEN LAMBERT / THE SEATTLE TIMES

Jason Wilson of Crush and Miller's Guild proves that his Roasted Lamb Shoulder with Bourbon Rosemary Glaze, served here with an apple, turnip and date tart, makes a memorable centerpiece for a spectacular holiday meal.

KEN LAMBERT / THE SEATTLE TIMES

Lemon, rosemary and Serrano ham join the party in Tamara Murphy's Crispy Brussels Sprouts.

KEN LAMBERT / THE SEATTLE TIMES

Autumn Martin's Apple Cardamom Ginger Pocket Pies. Think Pop-Tarts, except handmade, and a thousand times better.

KEN LAMBERT/ THE SEATTLE TIMES

Cashews are ready for roasting to make up Meeru Dhalwala of Shanik's Spiced Roasted Nuts, with fragrant Indian spices that include, from bottom left, cloves, cumin and cardamom (for homemade garam masala), cayenne pepper and cinnamon sticks.

KEN LAMBERT / THE SEATTLE TIMES

This crab may look mean, but it plays well with others in Maria Hines' Dumbeness Crab Salad, topped with toasted hazelnuts and fried shallots.

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