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 Executive Chef Kaspar Donier of Kaspars Special Events and
Catering.
 Kaspar
and his wife Nancy ran Kaspar’s Restaurant for 16 years. In 2005, they
transitioned into a special events and catering firm handling events at
the restaurant location as well as off-site. Changing allowed them to
offer more private events, wine tasting dinners (watch their website and
the Seattle DINING! calendar) and cooking classes for both adults
and children. Don’t despair if you loved the restaurant—they offer a
regular restaurant night the third Friday of each month and continue
their tradition of wonderful buffets on Thanksgiving, Easter and
Mother’s Day. They also continue with intimate dining on Christmas Eve,
New Year’s Eve and Valentine’s Day.
Fresh is best, by Kaspar Donier
One of the most important things you can do to make your food stand
out is to use the freshest, best ingredients you can find. You can have
the perfect recipe, but if the product you are using isn’t great, your
final dish can’t be great. Use organic ingredients whenever possible.
We are so lucky here in Seattle to have such a bounty of local
Northwest products available to us. We have the best and freshest items
available with all the local farms, fish markets and butchers. When you
buy from local producers, you know you are getting fresh items. It is
important to buy from local farms and markets whenever possible to
support these businesses who provide us with all their wonderful
harvest.
Kaspars Special Events & Catering
19 West Harrison (corner of First Ave West and West Harrison)
206-298-0123
www.kaspars.com
(Click here to see Kaspar’s pickled summer vegetable recipe)
(Click here to see Kaspar’s mint marinated Walla Walla onion recipe)
August 2006 |
