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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
Travis Montano of FOX Sports Grill in downtown Seattle. FOX Sports Grills can be
found in California, New York, North Carolina, Texas, Arizona and Georgia and
offer an upscale sports environment paired with contemporary American cuisine.
 Growing
up in the Central Coast of California, Travis Montano was introduced to
a burgeoning wine region and cuisine that emphasized freshness and
diversity of ingredients. His passion was lit and he began working
through the ranks in kitchens large and small, acquiring a
classical training that he brought with him to Seattle where he
continues to hone his skills. Travis has been executive chef for the
past two years at FOX Sports Grill and is currently planning a South
American and European sabbatical to continue pursuing his passion for
food.
Take the time to create more complex flavors
By Executive Chef Travis Montano
A good kitchen uses everything! Nothing
is ever discarded, it is all utilized. Try whenever possible to
purchase your poultry whole or bring home a few bones
from the butcher with your meat purchase. Take
the
bones and create a beef or chicken stock that far surpasses store-bought
varieties. Freeze in small quantities (ice cube size) and add to
your dishes for a deeper more complex flavor and nuance. My
recipes include
a quick chicken stock that
I like to add to sauces at home and a mussel
dish to use it in.
See website for restaurant hours
Click here to see
Travis' recipe
May 2008
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