Gluttony alert: A tour of desserts from Washington State Fair

Heading to the Washington State Fairgrounds and want to know what to eat when you get there? Well, here’s a tour of a baker’s dozen desserts served at the fairgrounds. If you don’t have much stomach space to spare, I’ve got two recommendations: a peach fleischkuechle and a chocolate-caramel-pecan crepe.


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The secret behind the tomahawk rib-eye steak? Let the steak do the work.

Chef Thad Lyman gives a behind-the-scenes look at the two-pound tomahawk ribe-eye steak served at Brix 25 in Gig Harbor.
Joshua Bessex