Chef's Kitchen: Elliott's Oyster House, Consolidated Restaurants, Inc., Seattle, Washington, Senior Executive Chef Jeremy Anderson, perfect oyster, raw oysters, Union Square Grill, Culinary Institute of American Greystone, Napa, Culinary Institute of NY

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 Senior Executive Chef Jeremy Anderson of Elliott's Oyster House, part of Consolidated Restaurants, Inc., a family of locally-owned restaurants.

Jeremy Anderson joined Elliott's Oyster House as executive chef in September 2003 and has been a member of the Consolidated Restaurants team since 1998, although many would say Jeremy grew up in Consolidated Restaurants. His grandfather, Earl Owens, was corporate executive chef for Consolidated Restaurants for more than 25 years. From these culinary roots, Jeremy brings nearly 20 years experience in the restaurant business and has held positions at several Consolidated Restaurants, most recently serving as chef at Union Square Grill and sous chef at Hiram's at the Locks. A Seattle native, Jeremy has a deep appreciation for Northwest ingredients. His menu features regional products and includes foraged mushrooms, heirloom tomatoes, Yakima fruit, fresh herbs, and artisan breads.His preparations are simple, enhancing the natural flavors of the finest seafood in the Pacific Northwest.

Anderson received his Bachelor of Arts in Hotel and Restaurant Administration from Washington State University and graduated with honors from the Culinary Institute of America in New York with an Associate in Occupational Studies in Culinary Arts in 1998. Anderson has continued to develop his culinary education at the Culinary Institute of America in Greystone Napa, California.

Jeremy has a long standing commitment to the community, including volunteering with The Moyer Foundation and FareStart. Elliott's annual Oyster New Year event raises funds and awareness for local environmental issues that affect the health of local waters. Jeremy leads a crew of Elliott's employees on a bi-annual pilgrimage to south Puget Sound to reseed oyster beds that have been closed due to environmental downgrades. Anderson currently resides with his wife, Lisa, and children, Ryann, Hailey and Soren, in Edmonds, Washington.

Jeremy Anderson, courtesy of Consolidated Restaurants, Inc.

Perfect raw oysters, by Senior Executive Chef Jeremy Anderson

Be sure to store oysters cup side down to retain the nectar. Keep a damp towel on top of them to keep them from drying out.

To shuck the perfect oyster, I suggest using a sharp short-bladed narrow knife in place of a long rounded-tip one. This will ensure a cleaner shucked oyster with no shell fragments and stab wounds to the oyster itself, just be careful!

Serve on chilled ice. Oysters are best consumed within two minutes of being shucked!

Enjoy!

Elliott's Oyster House
1201 Alaskan Way, Pier 56
Seattle, WA 98101
206-623-4340

http://www.elliottsoysterhouse.com

See website for restaurant hours

Click here to see Jeremy's recipe

Nov/Dec 2007

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