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I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.
I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place.
Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country.
The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven.
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.
I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of.
I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice.
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.
Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner, but now I have to go get a burger.'
I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it.
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language.
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly.
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.