Chef's Kitchen

Chef Dean Shinagawa was born and raised in Hawaii where he started his culinary career in various local restaurants. His enthusiasm and desire to learn led him to the prestigious Kahala Hilton in Honolulu where he completed his American Culinary Federation apprenticeship at the top of his class in the Five Diamond award-winning Maile Restaurant. He was then chosen to participate in a culinary exchange program between the ACF and the Canadian Federation of Chefs and Cooks. He received a gold medal in the category of "Five Course Gastronomique" in one of the competitions. After the one-year exchange program ended, Shinagawa moved to Seattle where he met Chef Roy Yamaguchi who, at that time, had Roy's in Seattle's Westin Hotel. He became the executive chef at Roy's, staying five years. He left to pursue his own style of cooking, blending his Asian heritage with Hawaiian cuisine, utilizing European techniques. He joined Tulalip Resort Casino as chef and general manager of Tulalip Bay in 2004. Shinagawa and his staff incorporate tropical flavors of the islands with Northwest products to create a delicious dining experience. He has created the Chef Dean Artiste Palette, a series of eight dressings, sauces and spreads that model what is used at Tulalip Bay and allow home cooks to recreate Tulalip dishes or design their own. In 2007, he was invited to cook at the James Beard House in New York City.

Simplify ravioli making, by Chef/General Manager Dean Shinagawa

When I make raviolis, I use the Asian Style Won Ton wrapper or Potsticker wrapper. You can make any type of filling and place into the center of the wrapper, wet the edges with water and place another wrapper over the top and press down around the filling. Using a cookie cutter, you can make any shape or size. For a different look, just use one wrapper and fold it over to make a half moon shape or, if using the square shape, make triangles or rectangle shapes. Boil in water until the raviolis float, place in a bowl and cover with sauce.

Another option is to put the raviolis in an ice bath and chill. Take them out, pat dry, then pan sear in a sauté pan with a little olive oil or butter to give the ravioli a little crust for a different texture (like a potsticker).

My recipe for Pan Seared Edamame Ravioli with a Soy Wasabi Beurre Blanc is a great vegetarian option!

Tulalip Bay
Tulalip Resort Casino
40 minutes north of Seattle at exit 200 off I-5
360-716-1500
www.tulalipresortcasino.com

Click here to see Chef Dean Shinagawa's recipe

* Dean left Tulalip in 2012

May 2010