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Part of the fun of what we do here on Wende Across America is sample delicious food from some of the best restaurants and cafes across the country. Every week during our travels we discover savory morsels guaranteed to make your mouth water. As they say - variety is the spice of life and each destination offers its very own distinct variety or style of cuisine to be enjoyed. Like the Red Beans and Rice or Spicy Boiled Crawfish in Layfayette, Louisiana or the best Clam Chowder in the world from the warf at Fisherman's Grotto in Monterey, California. But then again, you haven't lived until you've sampled the Blackened Salmon Caesar as you take in the spectacular City Skyline of Seattle from Salty's Restaurant on Alki Beach.


Each week on the website we treat you to one of our featured chef's recipes, this way you can enjoy some of these delicious dishes for yourself.

Our Man About Food

Chef Michael's Featured Recipe


Dungeness Crab with Sweet Corn Chimichanga




Chimichanga Filling


1.5 lbs of softened cream cheese

1 cup finely diced red bell pepper

1.5 cups canned sweet corn (drained)

2 T Chili powder

1 tsp dried tarragon

2 T dried dillweed

2 Cups hot chicken stock


Mix all filling ingredients until smooth and creamy. Then Gently fold in 8-10 oz. of fresh dungeness crabmeat.


To make your chimis... fold a generous scoop of mix into a warmed 10" tortilla fold the ends in and roll it into the classic chimichanga form. Use a toothpick to seal the edge for frying.


Place in a deep fryer, or heat a couple of inches of oil up on your stovetop in a deep wall sautee pan. Make sure to get the oil to 350 degrees, no hotter. Fry the chimis one side at a time until they are golden brown.


Serve on a bed of lettuce with salsa mayo and cilantro creme fraiche


Salsa Mayo


2 cups of your favorite salsa (I prefer one either home-made, or with lots of cilantro and cumin)


1 cup of thick mayonnaise

1/2 cup buttermilk


Cilantro creme fraiche


5 bunches of cilantro

1 Tbs. salt

1/2 Tbs garlic powder

3 cups sour cream

1 cup mayonnaise


Place cilantro in a blender, stems and all, add your salt, some water (just enough to make the blender work) and blend until liquid. Mix the liquid in with your mayo and sour cream and whisk until smooth.







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