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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 Executive Chef Jordan
Mackey of 67 at The Edgewater. The Edgewater is a Seattle icon and has been a
Noble House Hotels and Resorts since 1988. They have positioned themselves to be
one of the top hotels in Seattle with a star team in place at the hotel and
restaurant. 67 is focusing on the use of local products that show what the
Northwest is all about. they're all about high-end cuisine in a casual
atmosphere--very Seattle!
 Jordan
discovered early on that he had a passion for food. Although his
first job at 14 was washing dishes at an Italian restaurant, he
spent time standing next to the chef/owner watching every step.
Afterward, he worked at several cutting edge restaurants in
Naples, Florida, then attended the New England Culinary
Institute, graduating at the ripe old age of 20. He mentored
under French Master Chef Michel LeBorgne and interned with
Wilhelm Gahabka. He worked 2-3 jobs at a time in order to try
out different places and learn everything he could. In late
2001, he took a job with Noble House. On the opening team of La
Playa Beach & Golf Resort, he stayed three years there as Chef
de Cuisine. He left for a year-and-a-half to try his hand at
being a chef/partner at a restaurant in Naples. When the owner
sold, he took the job of Executive Chef at Grove Isle Hotel &
Spa in Miami, another Noble House property, staying
two-and-a-half years before moving to The Edgewater in October
2007.
Creating luxurious sauces
By Executive Chef Jordan Mackey
When I want to create a simple sauce to accompany dishes, I
have been using reduced vegetable and fruit juices with a dollop of fresh butter
whipped in. The butter concentrates the nutrients in the juices and produces a
luxurious sauce for seafood and meats. Try pomegranate juice with roasted duck,
orange juice (specifically blood orange) with pork, beet juice with salmon, etc.
It all depends on your taste.
The Edgewater Hotel
six │seven restaurant & lounge
2411 Alaskan Way, Pier 67
Seattle, WA 98121
1-800-624-0670 hotel
206-269-4575 restaurant
www.edgewaterhotel.com
Click here to see
Jordan's recipe
April 2009
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