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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 Jason Codding of The Bluff Restaurant at Friday Harbor House in the San Juans. The Bluff Restaurant.Bar.Terrace opened in June 2009 and sits on the bluff overlooking the ferry landing, San Juan Channel and marina. With such an amazing location, all involved felt the need to create a venue where all guests could savor the food and wine of the San Juan Islands and Pacific Northwest. Fresh fare from local waters and farms are showcased on the menu. The ambiance is casual--the perfect place for islanders to relax at the end of the day and for hotel guests to get a true feel of the Northwest.

Born and raised in Spokane, Washington, Jason began his culinary career in Evansville, Indiana. Toiling in the kitchens at local restaurants, he held several positions ranging from dishwasher to bus boy to cook. His increasing culinary clout eventually earned him a position among the chef ranks. Having held positions in several parts of the country, including Minnesota, South Carolina, Las Vegas and Indiana, he has developed a broad understanding of regional cuisine--ultimately creating a stronger appreciation for the bounty of the Pacific Northwest. Jason cooked at Anthony's Home Port at Point Defiance in Tacoma, then moved on to Salish Lodge & Spa where he worked closely with the executive chef and culinary team to deliver The Dining Room's renowned cuisine. At The Bluff, he enjoys working with local purveyors to create a menu of small plates, savory sandwiches, colorful salads and seasonal specialties.

Balancing heavy cream, by Executive Chef Jason Codding

When cooking dishes with heavy cream, just a splash of sherry vinegar will cut straight through the fat of the cream and give the dish round, balanced flavor.

 

The Bluff Restaurant.Bar.Terrace
130 West Street
Friday Harbor, WA 98250
360-378-8455 or 866-722-7356
www.fridayharborhouse.com
 

Click here to see Jason's recipe

Jason is currently at Aegis in Bellevue (2015).

October 2009

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