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Chefs Kitchen
Each month we bring a guest chef into our Chefs 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 Matt
Williams of Beāto Food & Wine in West Seattle. Beāto is owned by Brandon
Gillespie who attended culinary school in New York and Italy before realizing
his true passion was wine. His ten years of collecting Italian wines has paid
off with an unmatched wine list at Beāto.
Executive Chef Matt Williams learned to respect
and appreciate the art of cooking from his Alsatian grandmother. He
supported himself through college by cooking. In 2003, he signed up for
a six-month program at the Culinary School of the Rockies in Boulder,
simultaneously working at a private country club in catering and fine
dining. Through the school, he accepted an externship in France for
three months, studying for a month at Suze la Rousse with a three-star
Parisian chef teaching at the school. He has estaged (apprenticed) with
a number of chefs to continue learning. In Seattle, he has worked at
Tulio, the Hunt Club and Tilth. He loves the camaraderie and fluid
dynamic of the kitchen and the mix of personalities. His attention to
detail ensures an amazing food experience for guests of Beāto. He is a
strong supporter of local farmers and ensures his menus reflect the
seasons.
Tips on using acid to balance
By Executive Chef Matt Williams
- When using acid to
finish sauces, soups,
etc., start small and taste. You can
always add more, but you
can't take it out.
Always season/balance right to the edge.
However, make sure the seasoning doesn't
overpower the flavor of the ingredient.
When using acid, use something that fits
with the profile. In other words, use lemon
juice with fruit soups or sherry or
Madera with veal stocks.
See website for restaurant hours
Click here to
see Matt's recipe
July 2008
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