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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 Pearl Bar & Dining
Executive Chef/Managing Partner Bradley Dickinson. Pearl is located in downtown
Bellevue across from the Westin Hotel. Managing Partner Mikel Rogers worked for
Schwartz Brothers off and on over a number of years while also working
with Rossellini’s The Other Place, Carmine’s, as well as a few hotel chains.
Together, Brad and Mikel offer contemporary Northwest cuisine in a cool
atmosphere. Their happy hour in the lounge is a big draw in addition to their
market and season-driven menu.
Brad’s career developing menus and concepts and managing kitchens dates
back more than 20 years in Seattle and Bellevue. As an Executive Chef he
proved instrumental in developing and refining such restaurant concepts
as Daniel’s Broiler, Chandler’s Crabhouse (Seattle and Yokohama, Japan),
Spazzo Italian Grill and Revolution Bar & Grill at the Experience Music
Project. He assured product quality throughout the restaurants and
catering operations.
When he’s not planning menus, developing a culinary staff or marketing
the restaurant, Brad will be drawing inspiration from culinary trends,
cultivating his home vegetable garden and tasting the latest vintage to
add to his wine cellar. Born and raised in Seattle, Brad and his
sweetheart wife Sistie have three school aged children. He also manages
to find time to lower his handicap with a few rounds of golf in between
entertaining friends and using his chef skills to support his community.
Past charitable causes include Children’s Hospital and Medical Center,
The Juvenile Diabetes Foundation, St. Joseph’s School, The University of
Washington Medical Center and others.
Keeping the mess to a minimum
By Executive Chef/Managing Partner Brad Dickinson
You know what a mess it is to pound chicken breast? Chicken flying all
over the place! Literally.
The trick is to cover the chicken with three or four layers of heavy
duty plastic wrap and then you can pound away to your heart’s content.
Here at the restaurant we lay out plastic wrap, place the boneless
chicken on top and then cover it with the three-to-four layers of
plastic. We also like to use a rolling pin; it doesn’t smash the chicken
to bits like some of those heavy kitchen mallets do. No more messy
countertops and say goodbye to bits of chicken all over the kitchen.
Pearl Bar & Dining
Lincoln Square
700 Bellevue Way NE
Suite 50
Bellevue, WA 98004
425-455-0181
www.pearlbellevue.com
Click here to see
Brad's recipe
January 2009
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