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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
Jason Codding of The Bluff Restaurant at Friday Harbor House in the San Juans.
The Bluff Restaurant.Bar.Terrace opened in June 2009 and sits on the bluff
overlooking the ferry landing, San Juan Channel and marina. With such an amazing
location, all involved felt the need to create a venue where all guests could
savor the food and wine of the San Juan Islands and Pacific Northwest. Fresh
fare from local waters and farms are showcased on the menu. The ambiance is
casual--the perfect place for islanders to relax at the end of the day and for
hotel guests to get a true feel of the Northwest.
 Born
and raised in Spokane, Washington, Jason began his culinary
career in Evansville, Indiana. Toiling in the kitchens at local
restaurants, he held several positions ranging from dishwasher
to bus boy to cook. His increasing culinary clout eventually
earned him a position among the chef ranks. Having held
positions in several parts of the country, including Minnesota,
South Carolina, Las Vegas and Indiana, he has developed a broad
understanding of regional cuisine--ultimately creating a
stronger appreciation for the bounty of the Pacific Northwest.
Jason cooked at Anthony's Home Port at Point Defiance in Tacoma,
then moved on to Salish Lodge & Spa where he worked closely with
the executive chef and culinary team to deliver The Dining
Room's renowned cuisine. At The Bluff, he enjoys working with
local purveyors to create a menu of small plates, savory
sandwiches, colorful salads and seasonal specialties.
Balancing heavy cream
By Executive Chef Jason Codding
When cooking dishes with heavy cream, just a splash of
sherry vinegar will cut straight through the fat of the cream and give the dish
round, balanced flavor.
The Bluff Restaurant.Bar.Terrace
130 West Street
Friday Harbor, WA 98250
360-378-8455 or 866-722-7356
www.fridayharborhouse.com
Click here to see
Jason's recipe
October 2009
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