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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 Owner/Executive Chef
Christine Keff of Flying Fish. She opened Flying Fish in 1995 offering a
non-corporate seafood house that gave people the option of trying interesting
varieties and treatments of seafood. Fifteen years later, they're still going
strong.
 Christine
Keff launched her culinary career with a two-year apprenticeship
at New York's Four Seasons, then followed it up with 10 years of
developing concepts and menus for three restaurants. From
1987-88, she traveled extensively through the US and Asia,
eventually relocating to Seattle. She became the executive chef
at McCormick and Schmick's in 1988, overseeing the seafood grill
and designing their wine and food dinners. From 1992-95, she
served as executive chef at the Hunt Club at the Sorrento Hotel.
In 1995, she opened Flying Fish which has appeared in many major
publications, including the New York Times, Bon Appetit,
Gourmet, Wine Spectator, Decanter and Food & Wine. In 1999, she
was recognized as Best Chef in the Pacific Northwest/Hawaii by
the James Beard Foundation. Chris is very involved with seafood
sustainability and organics, as well as fundraising groups like
Lambda Legal, Long Live the Kings and Save Our Wild Salmon. In
2008, she was inducted into the Pacific Northwest Salmon
Center's Wild Salmon Hall of Fame, the first chef to win the
award.
Photo by Mark B. Bauschke
Photography
Cooked Eggs vs. Raw
By Owner/Executive Chef Christine Keff
With so many folks avoiding raw foods due to health
concerns, I often used cooked egg yolks to make a mayonnaise. The procedure is
just the same as with raw eggs; the trick is in adding the oil very
slowly. My recipe is for the classic Sauce Gribiche...a great substitution for
tartar sauce.
Click here to see
Chris' recipe
July 2009
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