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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
Jeremy McLachlan of Salty's on Alki in West Seattle. Salty's is locally owned by Gerry and Kathy
Kingen. There are three locations--Alki in West Seattle, Redondo and Portland on
the Columbia River.
 Jeremy
McLachlan became the Executive Chef of Salty's on Alki after having
moved up the kitchen ranks. He brings a total of 9 years of Salty's
experience to this West Seattle restaurant. McLachlan’s education
includes a 2 year culinary program at Clark County Vocational Skills
Center where he placed 3rd in a major regional competition. He is
the only Salty’s Executive Chef with the experience of working in all
three Salty’s locations. Training in French technique and working with
fresh, local ingredients, McLachlan helped to build Salty’s on Alki as
one of the Top 100 Independent Restaurants in the nation. Jeremy gained
additional experience working for 2 years for Pacific Coast Restaurant’s
Newport Bay in Vancouver, Washington. He has a passion for giving back
to his local community and has participated in many events over the
years.
Use tea to create interesting, complex flavors
Jeremy recently was part of an event sponsored by Tazo Tea to
create new recipes using tea. He shares his tips from this experience.
By Executive Chef Jeremy McLachlan
Tip 1:
When Cooking with tea, you have to treat it like you would if you
were drinking it. DO NOT oversteep the tea. It will get very bitter
and ruin the sauce you're making. That is why we add the tea bags at
the end just to get the flavor of the tea.
Tip 2:
When glazing the fish, make sure to cook on one side, flip over and
then glaze. If the glaze hits any heat it will burn and you will
taste it in the salmon.
Tip 3:
When the salmon is done, you will notice white coming up from the
salmon. This is fat that is moving up as the salmon cooks. This is
the time to flip the salmon or eat it (if you've already flipped
it).
Salty's on Alki
1936 Harbor Ave SW
Seattle, WA 98126
206-937-1600
www.saltys.comSee website for restaurant hours
Click here to see
Jeremy's recipe
June 2008
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