Chefs Kitchen: Executive Chef Christine Keff, Flying Fish Restaurant, Seattle WA, Four Seasons New York, New York Times, Bon Appetit, Gourmet, Wine Spectator, Long Live the Kings, homemade mayonnaise, tartar sauce, raw eggs vs. cooked eggs, Hunt Club

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/Executive Chef Christine Keff of Flying Fish. She opened Flying Fish in 1995 offering a non-corporate seafood house that gave people the option of trying interesting varieties and treatments of seafood. Fifteen years later, they're still going strong.

Christine Keff launched her culinary career with a two-year apprenticeship at New York's Four Seasons, then followed it up with 10 years of developing concepts and menus for three restaurants. From 1987-88, she traveled extensively through the US and Asia, eventually relocating to Seattle. She became the executive chef at McCormick and Schmick's in 1988, overseeing the seafood grill and designing their wine and food dinners. From 1992-95, she served as executive chef at the Hunt Club at the Sorrento Hotel. In 1995, she opened Flying Fish which has appeared in many major publications, including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine. In 1999, she was recognized as Best Chef in the Pacific Northwest/Hawaii by the James Beard Foundation. Chris is very involved with seafood sustainability and organics, as well as fundraising groups like Lambda Legal, Long Live the Kings and Save Our Wild Salmon. In 2008, she was inducted into the Pacific Northwest Salmon Center's Wild Salmon Hall of Fame, the first chef to win the award.

Photo by Mark B. Bauschke Photography

Cooked eggs vs. raw, by Owner/Executive Chef Christine Keff

With so many folks avoiding raw foods due to health concerns, I often used cooked egg yolks to make a mayonnaise. The procedure is just the same as with raw eggs; the trick is in adding the oil very slowly. My recipe is for the classic Sauce Gribiche...a great substitution for tartar sauce.

Flying Fish
2234 1st Ave
Seattle, WA 98121
206-728-8595
www.flyingfishrestaurant.com

Click here to see Chris' recipe

July 2009

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