|
|
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
Eric Hellner of the Metropolitan Grill. Part of Consolidated
Restaurants, The Met is recognized as one of the top ten steak houses in
the country and their focus is on USDA prime beef, custom dry-aged and
grilled over true mesquite hardwood. Exclusive to The Met in the Pacific
Northwest is American Wagyu-Natural "Kobe Style" beef, as well as a 32
ounce long bone rib-eye steak. Along with classics like Chateaubriand
carved table-side, New York Peppercorn and Delmonico, they offer wild
Pacific King salmon, scampi and Australian lobster tail. A classic steak
house, the mahogany tables and dark green booths take you to a
sophisticated place. The 50-foot black marble bar is a Seattle gathering
spot, the perfect place to sample their extensive collection of West
Coast red wines, classic cocktails, small batch bourbons, single malt
scotch and specialty martinis.
 Chef
Eric Hellner began his culinary career in the kitchen of Metropolitan
Grill some 20 years ago. He has served as chef in many of Consolidated
Restaurants since that time including Elliott's Oyster House and the
former Union Square Grill. He spent five years as chef at Elliott's
where his credentials included helping coordinate and manage the annual
Oyster New Year celebration--a Northwest seafood extravaganza and
charitable event serving more than 900 guests. Chef Hellner has shared
his culinary knowledge on local Seattle television and in national
magazines, as well as through cooking classes and demonstrations
throughout the region. He believes in giving back to the community and
is an active volunteer with the FareStart training program.
The truth about bacon fat
By Executive Chef Eric Hellner
The truth is that fat is flavor and makes things
taste good! My simple tip is USE YOUR BACON FAT! It has unlimited number
of uses and can make your bacon and cooking a little more fun. Cook your
bacon on medium-high heat and then put it on a baking sheet in the oven
to finish it. In the pan, you will have a good amount of rendered bacon
fat that you can use for sauces, vinaigrettes and many other parts of
your meal. Don't throw it out!
Metropolitan Grill
820 Second Avenue
Seattle, WA 98104
206-624-3287
www.themetropolitangrill.com
Click here to see
Executive Chef Eric Hellner's recipes
February 2011
|
| Visit
our sponsors soon |
|
|
|
Sound
RIDER!
the Northwest's ultimate
motorcycling resource
|
|
|
|
|
| |
| |
| |
|
