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Greg Kauwe, who writes about the Pacific Northwest food scene at nomnerd.com, is a Hawaii native. He re-imagined Dorothy Dean’s Sherried Cornish Game Hens with Japanese and Pacific Islander influences.
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Chef Bob Lombardi at Spokane Community created this fritter dish, inspired by a Dorothy Dean tamale-style casserole.
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Chef Bob Lombardi went meatless when redoing Dorothy Dean’s Cheeseaghetti casserole.
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Chef David Blaine ditched canned ingredients for his modern take on Dorothy Dean’s California Casserole and used rice instead of noodles.
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Chef Bob Lombardi at Spokane Community College reimagined a fondue-inspired casserole with individual souffles filled and topped with breakfast sausage, vegetables, a reduced cream sauce and herbed cheese-stuffed endives.
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Chef Mark Miskiewicz of Spokane Club revamped Dorothy Dean’s Salisbury Steak and Potatoes Romanoff recipes, both seen here.
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Spokane food blogger Greg Kauwe, aka Nomnerd, turned a Burger-Mac Bake into macaroni and cheese topped with Wagyu beef.
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