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May 16, 2014 at 7:20 PM

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Red-carpet treatment fit for a king


KEN LAMBERT / THE SEATTLE TIMES

Alaska Airlines pilots Capt. David Boshell, right, and First Officer Melissa Van Dyke deliver 21,400 pounds of the season's first Alaskan Copper River salmon, picked up in Cordova, to Sea-Tac Airport on Friday. They hold a 48-pound king salmon, which was used on the spot for a Seattle top chefs competition in the Copper Chef Cook-off. In background, chefs John Howie, left, of Seastar Restaurant & Raw Bar, won the competition against Ethan Stowell, center, of Staple & Fancy, and Jason Franey, right, of Canlis.

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