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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 Chef/Owner John
Howie of Seastar Restaurant & Raw Bar. With two locations of Seastar,
people in Seattle and Bellevue can enjoy fresh and unique seafood and
experience delicious raw bar items in beautiful surroundings. Chef Howie
also owns Sport near the Seattle Center where fans of all sports can
enjoy casual food while watching either one enormous TV screen, one of
the 15 large screens in the dining room or the personal TV in each
booth. He also owns John Howie Steak where guests savor USDA prime 28-
to 42-day custom aged beef, American Wagyu and Japanese Kobe. In
addition, there is wonderful seafood. Everything is made in-house,
including bread, desserts and even potato chips.
 Chef/Owner
John Howie of Seastar Restaurant & Raw Bar was born in Chicago and moved
to the Seattle area in the late 1960s. He was the opening chef at
Palisade in 1992, staying for ten years. John has gained notoriety for
bringing unique, specialty foods to the Seattle table. He originated the
use of cedar planks for restaurant service and launched a culinary
website "plankcooking.com." John also authored a cookbook on the subject
titled "The Cedar Plank." On March 11, 2002, John opened his own
restaurant in Bellevue - Seastar Restaurant and Raw Bar, then Sport at
the Seattle Center and then another Seastar in the South Lake Union area
of Seattle. He opened John Howie Steak in The Shops at the Bravern in
Bellevue in September 2009. He is incredibly generous, giving his time,
services and money to numerous causes.
In September 2010, John's new book, "Passion and
Palate" will be published. Want to be involved? Apply to be a recipe
tester! Email Jody Dorow at
jody@ericssondorow.com.
Keep it fresh
By Chef John Howie
When you have pesto that
you need to save, using a small amount of oil on top of the pesto will
keep it fresher for an extra day, as no oxygen can get to it through the
oil. It won’t oxidize and turn brown so quickly.
Seastar Restaurant & Raw Bar
205 108th Ave NE
2121 Terry Ave, Ste 108
Bellevue, WA 98004
Seattle, WA 98121
425-456-0010
206-462-4364
www.seastarrestaurant.com
Sport Restaurant
John Howie Steak
140 4th Ave N, Ste 130
11111 NE 8th St, Ste 125
Seattle, WA 98109
Bellevue, WA 98004
206-404-7767
425-440-0880
www.sportrestaurant.com
www.johnhowiesteak.com
Click here to
see Chef John Howie's recipe
April 2011
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