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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 Jared Dill of Morton's The SteakHouse Seattle. Morton's Restaurant Group, Inc., is the world's largest operator of company-owned upscale steakhouses. They've remained true to the founders' original vision of generous portions of high-quality food prepared to exacting standards accompanied by high-level service. The company owns and operates 77 Morton's steakhouses located in 64 cities in 26 states and in Puerto Rico and six international locations, as well as Trevi, a Las Vegas Italian restaurants. The Seattle location was opened in December of 1999 and is a subterranean find--you won't want to leave the cocoon once the meal has been savored.


Jared Dill, a native of Fort Collins, Colorado, has been with Morton's The Steakhouse since 2006. Dill began at Morton's in Portland and quickly became an expert on the broiler, a coveted skill for a Morton's chef. He was promoted to Executive Chef at Morton's Seattle in the summer of 2010. Prior to his career at Morton's, Dill opened four Bugatti's fine dining Italian restaurants in the Portland, Oregon, area. In his home kitchen, Dill enjoys cooking traditional Mexican dishes including tamales and chile verde.

The meat/fish balancing act
By
Executive Chef Jared Dill

Preparing a restaurant-quality bacon-wrapped sea scallop appetizer can easily be achieved at home with this helpful hint. Cook the bacon to approximately 3/4 doneness and remove it from the oven. This will allow the bacon to achieve the perfect doneness when finished in the oven with the scallops. Failure to do this will result in rubbery, overdone scallops and raw, limp bacon.

Morton's The Steakhouse Seattle
1511 6th Ave
Seattle, WA 98101
206-223-0500


www.mortons.com/seattle


Click here to see Executive Chef Jared Dill's recipe

March 2011

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