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Chef’s Kitchen
Each month we bring a guest chef into our Chef’s Kitchen column to give us a
tip that elevates their cooking (and hopefully ours). They also provide a recipe
that showcases their tip. Our guest chef this month is Owner/Executive Chef My
Linh Tran of Lynn's Bistro in Kirkland. Lynn's Bistro is an intimate,
30-seat
restaurant offering classic French dishes with an inspired twist: fine dining
excellence in a neighborhood setting.
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Born in Vietnam of Chinese parents, My Linh left her native country
in 1978. She first arrived in Seattle in 1980 and worked for a short
time as a prep cook at Crepe de Paris. For the next four years she
worked and trained with Dominique Place at his restaurant of the
same name in Madison Park, and then it was off to Houston as the
sous chef at Ten Ten.
In 1996 she became head chef at Lavana Moon in New York City, a move
that brought My Linh critical acclaim and her creations featured on
magazine covers. During this time in New York she continued her
formal culinary education at the French Culinary School. where she
so impressed her instructors they asked her to teach a class.
Returning to Seattle in 1991 My Linh became the head chef at Crepe
de Paris, a position she held for the next eight years before
starting Lynn's Fine Catering in 1999. Two years later she created
Lynn's Bistro in Kirkland.
Perfect salad rice every time
By My Linh Tran
When using rice as a salad ingredient it is very important to
have the rice thoroughly cooked, but not soggy. Make sure rice
is "dry" when cooking is finished. If it is not, spread rice out
on a baking sheet and dry it out a little in the oven to remove
excess moisture. This gives a delicious mildly toasty flavor to
a salad.
Lynn's Bistro
Lynn's Fine Catering
214 Central Way
Kirkland, WA 98033
425-889-2808
www.lynnsbistro.com
See website for restaurant hours
Click here to
see My Linh's recipe
August 2008
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