Blood Orange and Spinach Salad
with Orange Blossom Vinaigrette, Marcona Almonds, and Avocado Basil Mousse
[ Serves 6 ]
Avocado Mousse
2 ripe avocados
½ cup chopped basil
¼ cup chopped mint
1 tablespoon lemon juice
½ cup olive oil
2 teaspoons salt
2–3 teaspoons water
1. In a blender or food processor add avocado, basil and mint. Blend until combined, adding water a teaspoon
at a time to help with the blending process.
2. Stream in olive oil, scraping the sides of the container until a thick mousse has formed.
3. Add salt and lemon juice.
Orange Blossom Vinaigrette
¼ cup fennel seeds
½ cup lemon juice
¼ cup orange juice
1 tablespoon cinnamon
2 tablespoons orange blossom water
1 tablespoon agave nectar
1 ½ cups canola oil
1 tablespoon kosher salt
1. Toast fennel seeds, dry in a sauté pan over medium heat until light brown and fragrant. Turn off heat and let cool.
2. In a blender, combine fennel seeds, lemon and orange juice, cinnamon, orange blossom water, agave and salt.
3. Blend on high. Stream in olive oil as blender is going to emulsify.
For Salad
3 blood oranges
1 pound spinach
1 cup marcona almonds toasted and chopped
To assemble salad:
1. Peel rind from blood oranges and slice into rounds approx ¼ inch thick.
2. On six plates, place 3 rounds of blood orange.
3. Toss spinach in vinaigrette and place spinach on top of orange. Spread mousse beside orange on plate and
sprinkle spinach with marcona almonds.
Chef Nat Stratton-Clarke and
Chef Bernadette Bacani
Cafe Flora
2901 E Madison Street
Seattle, WA 98112
(206) 325-9100
cafeflora.com
Creamy Northwest Chowder
spiked with Portuguese Sausage, Tomato and Lobster Stock
[ Serves 15 / yield: 1 ½ gallons ]
8 ounces Portuguese sausage link (chorizo or Linguica), small dice
2 pounds clam meat, medium dice
8 cups clam juice
8 cups heavy cream
1 tablespoon lobster base (or one lobster shell)
1 each medium yellow onion, medium dice
1 each leek (white and usable green parts), medium dice
3 each celery stalk, medium dice
2 each garlic clove, minced
12 ounces tomato puree (or diced tomato, or 6oz tomato paste)
2 pounds red potatoes, medium dice
2 tablespoons thyme reserved, minced
8 ounces butter
8 ounces flour
2 cups white wine
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons brandy
Note: A can of diced tomatoes pureed or six ounces of tomato paste in place of tomato puree works well. Andouille sausage
works as a sub for Portuguese sausage. A mix of canned and fresh clams works well, as does a mix of types of clams (manila,
longneck, razor).
Instructions:
In a large stock pot over medium high heat add 8 ounce butter, celery, onion, garlic, leeks and sausage. Sauté until vegetables
are translucent, about 2 minutes. Stir in flour to the vegetable sausage mixture. Let cook one minute. Slowly add the hot
liquid to the stock pot, stirring to incorporate the flour and vegetables. Add the potatoes, lobster base or shell, 1 tablespoon
of thyme, salt and pepper. Reduce heat to a simmer and cook 30 minutes until potatoes have cooked through.
If using a lobster shell remove. (This can also be done in step two while heating the liquids so you can strain the shell out).
Add the lemon juice, Worcestershire, Tabasco, reserved tbs of thyme, brandy and clams. Simmer 15 minutes.
Adjust seasoning as needed.
Chef Jay Bartleson and
Chef Hans Reisinger
Bell Harbor International Conference Center
2211 Alaskan Way, Pier 66
(206) 441-6666
Seattle, WA 98121
bellharbor.com
Pub Cheese
Taleggio, Fuji Apple, Macrina Baguette
1 pound Taleggio (rind removed)
1 pound cream cheese
1 quart apple cider
1 cup apple cider vinegar
2 Brunoise shallots
½ tablespoon Dijon mustard
Apples for slicing
Baguette for slicing
Chives
Alaskan sea salt
Instructions:
Place shallots, cider and cider vinegar in a small pot and reduce on medium heat until it thickens to a syrup. Do not strain.
Cool and set aside. Put the taleggio and cream cheese with the Dijon in a mixing bowl (electric) and mix until smooth. Add
the cider reduction as needed to desired acidity. Adding too much may case the mix to curdle, so be careful. Season with salt
and pepper and transfer to a serving bowl. Serve with the sea salt and snipped chives on top. Slice the baguette and apples
to serve on the side. Or as an hors d’oevure, spread the cheese on the baguette and garnish individually.
Chef James Sherrill
Single Shot
611 Summit Avenue
Seattle, WA 98102
(206) 420-2238
singleshotseattle.com
Sugar Pie Pumpkin Bisque
1 sugar pie pumpkin
1 medium onion
2 celery stalks
2 thyme sprigs
2 quarts vegetable or chicken stock
Butter
Salt and pepper
2 tablespoons olive oil
Cream (heavy)
Instructions:
1. Cut pumpkin in half, hollow out seeds.
2. Rub with olive oil, lightly season and roast @ 350° for approximately 1 hour.
3. Pull from oven and remove skin.
4. Peel and rough chop onion, rough chop celery.
5. In a large pot melt 4 tablespoons butter, sauté celery and onion until cooked through.
6. Add roasted pumpkin and thyme, cover with stock and bring to simmer.
7. When all ingredients are tender, return to clean pot and bring to simmer.
8. Season to taste and whisk in cream or soft butter as desired.
Chef Gavin Stephenson
The Georgian at The Fairmont Olympic
411 University Street
(206) 621-7889
Seattle, WA 98101
fairmont.com/seattle
French Macaron
with Smoked Salmon Crème Fraîche Filling
2 ½ cups plus 2 tablespoons confectioners’ sugar
2 cups fine almond flour
1 tablespoon black sesame seeds, ground in spice grinder, plus whole seeds for decorating
7 large egg whites
⅓ cup plus 2 tablespoons granulated sugar
Smoked salmon crème fraîche filling
Instructions:
1. Pulse confectioners’ sugar, almond flour, and the ground black sesame seeds in a food processor until well combined.
Sift mixture 2 times.
2. Preheat oven to 325°, line baking sheets with parchment paper. Whisk egg whites in a mixer bowl on medium speed until soft
peaks form. Reduce speed to low, and add granulated sugar about 1 tablespoon at a time, mixing well after each. Increase
speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold with a rubber spatula
until batter is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a ¼-inch plain round tip and pipe 1 ¼-inch rounds 1 inch apart on parchmentlined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Sprinkle whole sesame seeds on the
tops of half the cookies. Tap the bottom of each baking sheet on a work surface to release trapped air. Let stand at room
temperature for 15–20 minutes, until a crust forms on top of the macarons.
4. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, 10 to 11 minutes.
5. Let macarons cool on baking sheets for 2–3 minutes, then transfer to a wire rack. (If macarons stick, lift parchment and
spray water onto hot baking sheet underneath; the steam will help release them.)
6. Just before serving, assemble macarons: Spread chopped salmon on the undersides of the plain cookies (about ¼ teaspoon
for each). Place crème fraîche in a pastry bag fitted with a large plain tip, and pipe about ½ teaspoon onto the underside
of each sesame-seed-topped cookie; sandwich it with a plain one.
Smoked Salmon Crème Fraîche Filling
4 ounces smoked salmon
2 teaspoons chopped shallot
1 tablespoon fresh lemon juice
6 tablespoons crème fraîche
Salt and freshly ground pepper
Directions:
Place salmon, shallot, and lemon juice in a food processor, and blend until smooth. Add crème fraîche and pulse to combine.
Season to taste with salt and pepper.
Chef Tony Portugal and
Michael Hein
Yellow Leaf Cupcake Company
2209 Fourth Avenue
(206) 441-4240
Seattle, WA 98121
theyellowleafcupcake.com
Fig Hoisin Jam
[ yields 2 cups ]
20 ounces figs, large, diced
10 ounces brown sugar
10 ounces hoisin sauce
2 cinnamon sticks
4 star anise
⅛ teaspoon ground clove
½ cup butter
1 teaspoon apple pectin
¼ cup lemon juice
Instructions:
In a non-reactive thick bottomed pot slowly brown butter. Once butter is browned add figs and brown sugar.
Cook over medium heat for 25 minutes. Add spices and remaining ingredients. Cook for another 15 minutes on
low heat. Finish with lemon juice and let cool.
Chef Steven Ariel
TRACE
1112 Fourth Avenue
Seattle, WA 98101
(206) 264-6060
traceseattle.com
Pork Belly Bites
Skin off pork belly
Duck fat
Brown sugar
Salt
Cherry tomatoes (peeled)
1 cup sherry vinegar
1 cup water
½ cup sugar
¼ cup molasses
¼ cup honey
1 cup balsamic vinegar
4 cups pomegranate puree or 8 cups pomegranate juice
Instructions:
For the pork belly: Mix brown sugar and salt at a 1:1 ratio and rub over pork belly generously. Let sit in mixture
overnight. The next day rinse off rub. Pour warm duck fat into pan with the whole pork belly and cook at 325° for 3 hours
or until tender. When belly is tender take out of duck fat and press the belly in the refrigerator overnight. You can strain
duck fat and reserve for later use. The next day cut cold pork belly into desired size.
For cherry tomatoes: Heat the sherry vinegar, water, and sugar until it boils. Pour over peeled tomatoes and let cool.
For pomegranate reduction: Put molasses, honey, balsamic vinegar and pomegranate puree in a pan and reduce
until a syrup.
Chef Kelvin Morales
Tango Restaurant & Lounge
1100 Pike Street
(206) 583-0382
Seattle, WA 98101
tangorestaurant.com
Braised Short Rib
with Parisienne Gnocchi
Braised Short Rib
5 pounds short ribs
1 onion
1 celery stalk
1 carrot
1 cup red wine
¼ cup tomato paste
2 cloves garlic
1 tablespoon salt
Instructions:
Sear short rib on all sides. Add all ingredients and braise until tender — approximately 2 hours.
Parisienne Gnocchi
1 ½ cups water
12 tablespoons butter
1 tablespoon salt
2 cups flour
2 tablespoons Dijon
1 cup comte cheese
5–6 eggs
Instructions:
Heat water and butter over low until butter is melted. Add flour and stir rapidly. Cook 5 minutes. Transfer to mixer.
Add mustard, cheese, and eggs one at a time. Bring water to a boil and drop dough, cook until it floats.
Chef Kerri Roach
BOKA
1000 First Avenue
Seattle, WA 98104
(206) 357-9000
hotel1000seattle.com
Braised Lamb Piadina
with Pickled Pearl Onions, Baby Arugula and Salsa Verde
Lamb
5 pounds lamb shoulder
5 tablespoons toasted & ground fennel
2 pounds celery (rough chop)
1 pounds carrot (rough chop)
2 ounces rosemary
32 ounces plum tomatoes in juice
32 ounces brown stock
Instructions:
In a large heavy bottom pot, brown lamb shoulder over medium heat and remove from pan. Add onion, celery,
carrot and rosemary, saute until tender. Add tomato and brown stock, then return lamb to pan and braise until tender.
Piadine Dough
1 ounce fresh yeast
1 cup water 110°
1 teaspoon salt
3 to 3 ½ cups flour
2 tablespoons oil
Instructions:
Combine the yeast, sugar and water in a kitchen aid bowl, cover with plastic and store in a warm place for 10–15 minutes.
Mix the remaining ingredients together and slowly incorporate the mixture into the starter with the dough hook attachment.
Beat for a few minutes and add the oil at the end. Portion into 4 ounce balls and refrigerate.
Salsa Verde
1 cup parsley
1 cup oregano
½ cup chive
1 cup basil
½ cup mint
4 tablespoons capers, rinsed
2 shallots
1 lemon, zested
½ cup extra virgin olive oil
2 tablespoons lemon juice
Instructions:
Combine all ingredients in robot coupe and puree until smooth and a bit saucy.
Chef Christian Chandler
Serafina
2043 Eastlake Avenue E
Seattle, WA 98102
(206) 323-0807
serafinaseattle.com
Pate a Choux for Profiterols
4 ounces butter
1 cups water
½ tablespoon salt
½ tablespoon sugar
6 ounces all-purpose flour
5 eggs
Instructions:
In a small pan, combine the butter, water, salt and sugar. Heat until the butter is completely melted, but do not allow too
much of the water to evaporate. Turn off the heat, add the flour and mix until incorporated. Return the pan to medium heat
and cook until the dough forms a film on the bottom of the pan. Transfer the dough to the Kitchenaid mixer and mix on
low speed with the paddle until the dough is warm to the touch and has stopped steaming. Add the eggs one at a time,
stopping periodically to scrape the sides of the bowl, until the dough is glossy and pipe-able. Pipe and bake or freeze.
Egg wash before baking at 400°.
Chef Jack Spiess and
Chef Andre Neeley
Le Pichet
1933 First Avenue
Seattle, WA 98101
(206) 256-1499
lepichetseattle.com
Café Presse
1117 12th Avenue
Seattle, WA 98122
(206) 709-7674
cafepresseseattle.com
Ricotta Gnudi
with Braised Pork Cheek and Root Vegetable
Ricotta Gnudi
5 pounds fresh Ricotta cheese
7 egg yolks
1 tablespoon lemon zest
1 tablespoon chopped oregano
1 tablespoon chopped mint
1 tablespoon salt
4 cups 00 flour
Instructions:
Begin by mixing the ricotta by hand and add each egg yolks one at a time. Once all yolks are incorporated mix in herbs, salt,
and lemon zest. Next sift in the flour while folding the gnudi over itself. Once combined, let rest in the refrigerator for
20 minutes. Cut to desired size and blanch in boiling water until they float, about 1–2 minutes.
Braised Pork Cheek
3 pounds pork cheek
1 yellow onion
1 celery stalk (keeping the leafs for garnish)
2 carrots
3 tablespoons canola oil
3 quarts chicken stock
1 quart white wine
Instructions:
Season the pork cheek with salt and pepper and refrigerate overnight.
Add the canola oil to a pot over medium high heat and begin to sear the pork cheek. Once browned, remove from the pot
and set in a roasting pan. Reduce the heat on your pot to medium and add your chopped onion, celery, and carrot. Cook for
5 more minutes, and then add the white wine. Bring to a boil and add chicken stock. Cook for 10 more minutes. Add the
entire liquid to the pan with the pork cheek in it and cover with foil. Cook for 3 hours at 275°.
Chef Brian Clevenger
Staple & Fancy Mercantile
4739 Ballard Avenue NW
Seattle, WA 98107
(206) 789-1200
ethanstowellrestaurants.com
Smoked Salmon Tartine
Salmon Cure [ yield 36 oz. ]
6 ounces thyme
20 ounces salt
10 ounces brown sugar
For the Tartine [ yield 2 lbs. 8 0z. ]
32 ounces salmon trim
8 ounces salmon cure
4 ounces crème fraiche
3 ounces cream cheese, softened
1 ounce chive, minced
¼ ounce lemon zest
Instructions:
1. Cure for 12 hours, rinse under trickle of cold water.
2. Smoke to medium at 275° with Applewood pellets.
3. Once salmon has cooled to below 41 degrees, fold together with the crème fraiche, cream cheese, chives and lemon zest.
Pickling Liquid (for cucumber-herb salad)
4 cups rice wine vinegar
1 cup sugar
Plate Up [ yield 1 serving ]
2 slices grilled baguette
5 ounces smoked salmon rillettes
1 ounce crème fraiche
For the Cucumber-Herb Salad [ yield 1 serving ]
1 ½ ounces shaved cucumber
½ ounce shaved shallot
.1 ounce tarragon
.1 ounce chive battonet
.1 ounce parsley leaf
.1 ounce celery leaf
.2 ounces pickling liquid
.2 ounces fleur de sel
To assemble:
1. Grill the bread with olive oil and salt.
2. Smear 2 ½ ounces of smoked salmon rillettes on each piece.
3. Place one piece on top of the other at a 45 degree angle, drizzle with crème fraiche.
4. Place herb salad atop at the axis of the two pieces of bread.
Note that this is a small batch. Make a large batch contingent on how much salmon trim is accumulated.
Chef Robb Kirby
Purple Café and Wine Bar
1225 Fourth Avenue
(206) 829-2280
Seattle, WA 98101
thepurplecafe.com