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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 Cedarbrook Lodge's
Copperleaf Restaurant Executive Chef Mark Bodinet. Cedarbrook Lodge is a
lovely hotel/retreat located on 18 acres of natural restored wetlands,
with a total focus on sustainability, both in terms of food and
business. They hope to be an example to all businesses of how to be
fiscally sound and environmentally responsible. With 18 acres, you
imagine them in the hinterlands. Not so; they are located in SeaTac near
the airport, perfect for business and leisure travel as well as social
and business gatherings.
 After
completing a pre-apprentice training in 2001, Mark graduated with honors
from The Art Institute of Phoenix with an associate's degree of Culinary
Arts in 2002. He spent two years on Martha's Vineyard at the Winnetu Inn
& Resort, a 48 room boutique hotel and restaurant where he assisted in
developing the cutting edge seafood restaurant Opus. In 2004, Chef
Bodinet returned to his native West Coast where he continued his
passionate pursuit of bringing "slow food" and "farm to table" concepts
to the foreground of American cuisine. In 2004, he accepted a position
at the world-renowned French Laundry restaurant in Napa Valley, staying
five years. His travels in Europe and work experiences from Arizona to
New England allow him to bring a variety of culinary influences and his
deep passion and love for fresh, sustainable foods to Cedarbrook Lodge.
Start the day with something
healthy and tasty
By Executive Chef Mark Bodinet
Healthy, sustainable
food can be beautiful and is good for you. Start the day with some
homemade granola and you'll be ready for whatever the day has in store
for you! Make your granola the way you like--you can change it up with
different nuts and dried fruit and switch between walnut and almond oil.
Cedarbrook Lodge
18525 36th Ave S
Seattle, WA 98188
206-901-9268
www.cedarbrooklodge.com
Click here to see
Executive Chef Mark Bodinet's recipe
August-September 2010
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