Chefs Kitchen: cooking tip, Chef Geogy Chacko, FAR-EATS restaurant, Seattle WA, canola oil, chicken samosas, potato samosas, puff pastry, coriander seeds, sesame seeds, appetizers, chopped cilantro, color flavor texture, soy and ketchup, deep fried samosa

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 Owner/Chef Geogy Chacko of FAR-EATS in downtown Seattle. FAR-EATS is a fine-dining Indian restaurant with a difference. Gone are the familiar names of Indian dishes; gone also are predictable wines. Instead you will find Geogy-inspired marinades, ingredients, and sauces paired with an exciting list of carefully selected wines with over 50% from Washington state. His wide field of experience enables him to blend the flavors and techniques of his native India with the fresh and sustainable ingredients found here in the Northwest.

Geogy Chacko began his culinary adventures at the Institute of Hotel Management and Catering Technology in Bombay for three and a half years, the Indian equivalent to the Culinary Institute of America. His Northwest experience was gained over time as lead cook in the Four Seasons Olympic Georgian Room with Ludger Szmania, the Seattle Sheraton with Kathy Casey, and as sous chef at Chandler's Crab House. Geogy was one of the first to open Indian restaurants in the Seattle area in the early-'80s, and was an integral part of the team that created Beba's Deli Markets, and the mini-chain of Chutneys.

His current venture, the Global Food Garden at 5th and Bell, is filled with counters offering everything from breakfast, quick-serve lunches and copious snacking options from all corners of the world. It is also the location of his new flagship restaurant FAR-EATS.

Make samosas that reflect what you like, by Owner/Chef Geogy Chacko

Samosas make wonderful appetizers and allow the home cook to come up with their own flavor ideas for both the wrapper and the filling.

Use slightly warm water to get the dough to come together when using shortening vs. canola oil.
For additional wrapper flavor, you can add seeds like cumin or sesame when preparing the dough.
Add peas, carrots, and/or chopped cilantro to the potato mixture to give color and changes in texture and flavor.
Crackle coriander seeds before adding the onions to increase the heat and add punch to the filling.
Make chicken samosas by adding cooked chicken in equal parts with the potato mix.
Add a little soy and ketchup to the filling for an amazing taste.
Ready-to-bake sheets of puff pastry may also be used, rolled to desired thickness, cut into 3" circles, halved, filled and deep fried. Flavor and texture will differ slightly from samosas made using my recipe.

FAR-EATS
2301 5th Ave, Ste 101
Seattle, WA 98121
206-770-3287

www.geogychacko.com

See website for restaurant hours

Click here to see Geogy's recipe

January 2013

We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get a notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events. What are you waiting for? Sign up now!

Click here to sign up now!