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
Chef Shannon Galusha of Columbia Hospitality. He
provides culinary leadership for each of their boutique hotels, conference
centers and venues (including Salish Lodge & Spa, Friday Harbor House, The Inn
at Langley, Cave B Inn & Spa, Inn at Virginia Mason, Talaris, Rainbow Ranch
Lodge in Montana, Kenwood Inn and Spa in California).
Shannon's
background includes Fuller's in Seattle, The French Laundry in Napa Valley,
Cascadia, Campagne, Rue Balzac in Paris, 727 Pine, Veil (his own restaurant),
Bastille and Poquitos. Before moving to Napa Valley, he attended the New England
Culinary Institute.
For Columbia Hospitality, he leads the way in directing and mentoring the culinary teams
at each of Columbia's properties, incorporating his invaluable 14 years of
expertise into the unique branding of each location.
Add flavor, cook faster, by Chef Shannon Galusha
A tip that I use
in the kitchen is grinding. Anytime we can increase the surface area of
something, it equals more flavor and less cooking time. An example would be
making vegetable stock. I like to use it in lieu of water or spendy store-bought
broths whenever possible to help build flavor and depth. It's super quick and
easy.
Columbia Hospitality
2223 Alaskan Way, Ste 200
Seattle, WA 98121
www.columbiahospitality.com/hotels
