Chef's Kitchen

Chef Sarah Lorenzen was named Executive Chef at Andaluca in early 2012. Although new to that position, she has 12 years of culinary leadership within the Mayflower Park Hotel's Food and Beverage Department. In 1999, she was recruited by Executive Chef Wayne Johnson to be his sidekick in the Andaluca kitchen. After several years as Sous Chef, she wanted to gain more knowledge in the front of the house. She worked in the Mayflower Park's catering department and was recently the Banquet and Event Manager. Prior to arriving at Andaluca, Sarah had been selected for one of eight highly-coveted apprenticeships at the Mark Hopkins InterContinental Hotel. Upon completion of her three-year apprenticeship, she was hired as a cook at the Parc 55 Hotel in downtown San Francisco. She has dreamed of running her own kitchen since she was in her teens.  

Adding pizzazz quickly
By Executive Chef Sarah Lorenzen

We all have busy lives and sometimes you need to put together a dish when you are in a hurry or short on time. I like to keep things on hand that have versatility. Compound butters are a great way to add a little something extra to your food. They keep really well when refrigerated or frozen, and dress up your dinner quickly.

Andaluca's lemon butter is a great way to do this. What makes it great is that it relies on solid flavors that have an affinity for poultry, fish, and seafood, as well as vegetables.

It's a great way to sauce pasta, by just adding it to hot cooked pasta of your choice. If you roll it in a cylinder using parchment paper or plastic wrap and chill it, you can slice it thinly and melt it on top of a piece of grilled halibut or chicken.
 

Andaluca
407 Olive Way
Seattle, WA 98101
206-382-6999

www.andaluca.com

Click here to see Executive Chef Sarah Lorenzen's recipe