Chefs Kitchen: Executive Chef Gabe Cabrera, Gabriel Cabrera, Salty's Seafood Grills, Salty's at Redondo Beach, Palisade restaurant, Redondo Beach, Washington, Seattle, Gerry Kingen, Kathryn Kingen, salmon with pico de gallo, fresh salmon, Sea Tac Marriott

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 Chef DJ MacIntyre of Seastar Restaurant & Raw Bar, Seattle. Seastar is owned by local John Howie who has also brought us Sport, Seastar Bellevue, and John Howie Steak. Seastar offers an amazing array of freshly prepared seafood, great steaks, poultry, pastas and the wonderful raw bar items. The dining room is warm and inviting and the raw bar is upbeat and fun. Better try both!

DJ moved to Seattle in 1997 (he graduated from the University of Oregon) and was hired by Restaurants Unlimited Incorporated to work at Palisade. That is where he met John Howie who he has worked with ever since. He was part of the opening team at the Bellevue Seastar Restaurant in 2001, and opened SPORT Restaurant and Bar as a sous chef in 2005. With these experiences under his belt, he led the opening of Seastar Restaurant and Raw Bar in Seattle. Outside of cooking, he enjoys fly fishing and gardening.

Oyster care, by Chef DJ MacIntyre

When buying local NW oysters, look for ones that are stored on ice with the “cup side” of the shell facing downwards. Storing oysters in this manner prevents the oyster liquor (the natural liquids that are inside the shell) from leaking and drying out the succulent oyster within. Oyster liquor holds quite a lot of flavor, enhancing the summer joys of slurping down one that has been freshly shucked or adding it to a fall oyster stew. Having the liquor sealed inside also prevents the oyster from dying prematurely. When trying to figure out the sides of the oyster shell, imagine a teapot; the ‘flat side' is the lid and the other side, the pot or ‘cup side.'

Seastar Restaurant and Raw Bar
2121 Terry Ave, Suite 108
Seattle, WA 98121
206-462-4364

www.seastarrestaurant.com *

* Seastar Seattle closing 1/3/15. Bellevue is open!

Click here to see DJ's recipe

November 2012

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