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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 Matt Williams of Beàto Food & Wine in West Seattle. Beàto is owned by Brandon Gillespie who attended culinary school in New York and Italy before realizing his true passion was wine. His ten years of collecting Italian wines has paid off with an unmatched wine list at Beàto.

Executive Chef Matt Williams learned to respect and appreciate the art of cooking from his Alsatian grandmother. He supported himself through college by cooking. In 2003, he signed up for a six-month program at the Culinary School of the Rockies in Boulder, simultaneously working at a private country club in catering and fine dining. Through the school, he accepted an externship in France for three months, studying for a month at Suze la Rousse with a three-star Parisian chef teaching at the school. He has estaged (apprenticed) with a number of chefs to continue learning. In Seattle, he has worked at Tulio, the Hunt Club and Tilth. He loves the camaraderie and fluid dynamic of the kitchen and the mix of personalities. His attention to detail ensures an amazing food experience for guests of Beàto. He is a strong supporter of local farmers and ensures his menus reflect the seasons.

Tips on using acid to balance, by Executive Chef Matt Williams

  1. When using acid to finish sauces, soups, etc., start small and taste. You can always add more, but you can't take it out.
  2. Always season/balance right to the edge. However, make sure the seasoning doesn't overpower the flavor of the ingredient.
  3. When using acid, use something that fits with the profile. In other words, use lemon juice with fruit soups or sherry or Madera with veal stocks.
Beàto Food & Wine (closed)
3247 California Ave SW
Seattle, WA 98116
 

Click here to see Matt's recipe

July 2008
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Bargeen-Ellingson

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