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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 Dallas of The Hunt Club at the Sorrento Hotel.

Executive Chef Jason Dallas arrived at The Hunt Club in November 2006 as the executive sous chef and within three weeks found himself headed for the top spot. His background includes the Restaurant School in Philadelphia, Susanna Foo (a five-diamond restaurant in Philadelphia), the Ritz Carlton in Philadelphia, the Herbfarm, Fish Club and the Fairmont Olympic. He's an avid bicyclist and skier and can't wait to see what each new season will provide for the kitchen!

 


How to achieve a perfect medium rare status when grilling a New York strip steak, by Executive Chef Jason Dallas

Grilling: Season steak with salt and pepper and heat the grill. Position the steaks on the hot grill with all the tips pointing to 10 o'clock, and grill for four minutes. Rotate steaks so the tips point to 2 o'clock, and grill another four minutes. This technique will produce excellent grill marks. Flip the steak over and continue this pattern until the blood from the meat rises to the surface. Pull steak off the grill and let it rest for 3 to 5 minutes before cutting.

Prepping vegetables:

Potatoes: once washed, allow time for them to dry before boiling.

Carrots: storing tender root vegetables in cold water helps prevent overcooking them.

 
Sorrento Hotel
900 Madison at Terry
Seattle, WA 98104
206-622-6400
800-426-1265

Hunt Club
206-343-6156

www.hotelsorrento.com

Click here to see Jason's recipe

April 2008
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Bargeen-Ellingson

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