In this special series, Cynthia Nims pays tribute to the bounty of the Pacific Northwest. She will share with you her secrets for preparing the best local crab and wild mushrooms.

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplôme d’Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Cynthia is the author of eight cookbooks and is an active member of the International Association of Culinary Professionals and Les Dames d’Escoffier.

Pan-roasted duck with a wild mushroom & Marsala cream sauce