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Scenes from Crave’s Thursday night Seafood Bash

This smoked-salmon wrapped pickled asparagus with goat cheese and balsamic came from chef Grant Hinderliter of the Marcus Whitman Hotel in Walla Walla. (Adriana Janovich / The Spokesman-Review)
This smoked-salmon wrapped pickled asparagus with goat cheese and balsamic came from chef Grant Hinderliter of the Marcus Whitman Hotel in Walla Walla. (Adriana Janovich / The Spokesman-Review)Buy a print of this photo
By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

The lobster roll was divine.

The Dungeness crab and charred octopus ended up being two separate dishes. And the crab creme brulee was innovative and interesting.

But one of my absolute favorite dishes from Thursday night’s Seafood Bash at the Crave Food and Drink Celebration in Spokane Valley was chef Alexa Wilson’s Northwest boil.

The four-day festival continues Friday with Foods from Around the World tasting event. Saturday is Fire and Smoke. And Sunday is brunch. Each spotlights 12 to 15 chefs and wineries.

Meantime, here’s a slide show with some scenes from Thursday night’s Seafood Bash.