Cedarbrook Lodge: Copperleaf Restaurant, SeaTac WA, farm-to-table, Slow Food, Executive Chef Mark Bodinet, granola, natural restored wetlands, Art Institute of Phoenix, Martha's Vineyard, Winnetu Inn & Resort, The French Laundry, Yountville, Napa Valley

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 Cedarbrook Lodge's Copperleaf Restaurant Executive Chef Mark Bodinet. Cedarbrook Lodge is a lovely hotel/retreat located on 18 acres of natural restored wetlands, with a total focus on sustainability, both in terms of food and business. They hope to be an example to all businesses of how to be fiscally sound and environmentally responsible. With 18 acres, you imagine them in the hinterlands. Not so; they are located in SeaTac near the airport, perfect for business and leisure travel as well as social and business gatherings.

After completing a pre-apprentice training in 2001, Mark graduated with honors from The Art Institute of Phoenix with an associate's degree of Culinary Arts in 2002. He spent two years on Martha's Vineyard at the Winnetu Inn & Resort, a 48 room boutique hotel and restaurant where he assisted in developing the cutting edge seafood restaurant Opus. In 2004, Chef Bodinet returned to his native West Coast where he continued his passionate pursuit of bringing "slow food" and "farm to table" concepts to the foreground of American cuisine. In 2004, he accepted a position at the world-renowned French Laundry restaurant in Napa Valley, staying five years. His travels in Europe and work experiences from Arizona to New England allow him to bring a variety of culinary influences and his deep passion and love for fresh, sustainable foods to Cedarbrook Lodge.

Start the day with something healthy and tasty, by Executive Chef Mark Bodinet

Healthy, sustainable food can be beautiful and is good for you. Start the day with some homemade granola and you'll be ready for whatever the day has in store for you! Make your granola the way you like--you can change it up with different nuts and dried fruit and switch between walnut and almond oil.

Cedarbrook Lodge
18525 36th Ave S
Seattle, WA 98188
206-901-9268

www.cedarbrooklodge.com

Click here to see Executive Chef Mark Bodinet's recipe

August-September 2010

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