What's on Pages 17 and 18 of the May Cooking Light Magazine? Chefs Brian McCracken and Dana Tough Talk Salmon and Share Some Secrets for the Salmon Crostini at Spur That's Earned a Cult Following

Senior Food Editor Tim Cebula interviewed Chefs McCracken and Tough for a Cooking Light First Bites feature.  And what shouts "May is here" in Seattle? Salmon.

We were so excited to see the magazine when it hit Margo's mailbox this week.  Two entire pages detailing the Seattle Chefs' Salmon Crostini... and including an at-home, McCracken and Tough-inspired version of the SPUR menu favorite.

Thank you to Cooking Light magazine,congratulations to Brian and Dana, and-- hey everyone-- do visit Spur soon to try this delicious bite yourself in case you missed it at Thursday's Voracious event.