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Chef’s Kitchen
Each month we bring a guest chef into our Chef’s
Kitchen column to give us tips that elevate their cooking (and hopefully
ours). They also provide a recipe that showcases their tips. Our guest
chef this month is Executive Chef
Robert Spaulding of Elliott's Oyster House. Part of Consolidated
Restaurants, Inc., Elliott's has been part of Seattle's restaurant scene
for 35 years. Located on Pier 56, it's in the center of Seattle's
downtown waterfront. Naturally, they're known for their Pacific
Northwest seafood and the simple preparations that highlight natural
flavors. They specialize in fresh, local Dungeness crab, wild Northwest
salmon, Alaskan halibut, Pacific finfish, Northwest shellfish and
specialty oysters. Their 21-foot-long oyster bar features one of the
largest selections of oysters in the world and they have long
relationships with oyster farmers. To complement all this seafood, they
feel they have the best white wine list in Seattle. They are Seafood
WATCH compliant and actively participate in the Henderson Inlet Project,
The Humane Society and Wild Salmon Supporters.
 Chef
Robert Spaulding, a Seattle native, took an early interest in food,
learning the ins and outs from relatives. A graduate of the culinary
program at Seattle Central Community College, he has worked at high
profile hotels and restaurants for over sixteen years, learning a broad
spectrum of skills and culinary positions. He spent time in Las Vegas
working at the Venetian Hotel & Casino and Caesar's Palace Hotel &
Casino. Chef Spaulding has been with the Elliott's restaurant team since
2007. Away from work, he enjoys back packing, fishing, cycling, running,
foraging, hunting and a spectrum of other outdoor activities. A
Northwest native, indeed.
Demystifying lox
By Executive Chef Robert Spaulding
I have found that many people are not aware of how
simple it is to make lox. Making lox at home is great because the home
cook can control the flavors that go into the fish and how well it is
cured. It is simple and requires very basic skills.
There are no preservatives other than the natural
preservative effects of the recipe and the finished product can be
stored frozen for up to a month.
The same recipe can be used for all types of
salmon, although the process may take longer with thicker fillets of
fish.
One of my favorite recipes is to use black cod and
omit the orange zest and herbs. The seasonings can be adjusted and
changed and the fish may be cold smoked before or after the curing
process.
Elliott's Oyster House
1201 Alaskan Way, Pier 56
Seattle, WA 98101
206-623-4340
www.elliottsoysterhouse.com
Click here to see
Executive Chef Robert Spaulding's recipes
January 2011
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