Chefs Kitchen Tip: Executive Chef Paul Vigil, The Capital Grille, Seattle WA, Ritz-Carlton in Palm Beach FL, RoadRunner Restaurant Group, cippolini onions, Anasazi of Santa Fe in Las Vegas, Corsa Cucina, Daniel Boulud Brasserie, Wynn Hotel, fig essence

Chef's Kitchen

Each month we bring a guest chef into our Chef's Kitchen column to give us tips that elevate their cooking (and hopefully ours). They also provide a recipe that showcases their tips. Our guest chef this month is Executive Chef Paul Vigil from The Capital Grille. Nationally known for its dry-aged, hand-carved beef selections (dry-aged on premises in a proprietary process) and extensive, award-winning wine list, The Capital Grille has been recognized, repeatedly, by Wine Spectator magazine. They have also received the American Culinary Federation's "Achievement of Excellence Award." In addition to their famous beef, they offer items like their popular Lobster Mac 'n' Cheese and signature pan-fried calamari with hot cherry peppers. The restaurant prides itself on offering professional, attentive service in an atmosphere of relaxed elegance. Seattle's Capital Grille opened February 4, 2008.

As executive chef of The Capital Grille in Seattle, Paul Vigil manages a kitchen staff of 25 and is responsible for all menu execution, culinary development and training. Chef Vigil draws inspiration from Pacific Northwest ingredients to create unique daily specials and seasonal menu features. Over the years, he has worked at some of the nation's top restaurants. He began his career at the Ritz-Carlton in Palm Beach, Florida, and went on to work at Mark's Las Olas in Ft. Lauderdale and Chef Allen's in Miami. In Las Vegas, he expanded his culinary horizons as executive chef for Anasazi of Santa Fe and as corporate executive chef for the RoadRunner restaurant group. He also served as chef de cuisine at Rosemary's at the Rio and assistant chef at Stephen Kalt's Corsa Cucina and Daniel Boulud Brasserie, both in the Wynn Las Vegas. Paul lives in Seattle with his wife Julie and their two children Samuel and Lindsay.

Precision in timing and measuring make the difference, by Chef Paul Vigil

While it may seem helpful to cook parts of a dish in advance and put them all together later, it can drastically change a dish. In the sliced filet recipe, do not cook the mushrooms and onions too far in advance. It will actually destroy the texture.

Measure the fig essence carefully. If too much is used, it will add an unwanted sweetness to the dish. One tablespoon per order is just enough to help caramelize the vegetables.

Always grill steaks over very hot coals.

The Capital Grille
1301 Fourth Avenue
Seattle, WA 98101
206-382-0900

www.thecapitalgrille.com

Click here to see Chef Paul Vigil's recipe

June 2010

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