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Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip so you can practice at home. Our guest chef this month is Executive Chef Paul Shewchuk of The Fairmont Olympic Hotel. Recently renovated, the hotel was built in 1924, and still has its classic elegance. The Georgian Room offers breakfast, lunch, and afternoon tea. Shuckers is one of Seattle's oldest oyster bars, but there's much more than oysters to love here. The hotel also offers more than 28,000 square feet of meeting space.


Paul grew up in Ontario, Canada, and took for granted going to the farmer's market to get fresh produce for the week; summer peaches, August tomatoes. When his plan to become an engineer didn't meet his needs, he went to chef school, and it all came together. He worked at Eigensinn Farm gaining hands-on experience tending livestock and gardens. He completed a three-year apprenticeship at The Church Restaurant & Belfry Lounge, then moved to Langdon Hall Country House and Spa, both in Ontario. A move to Cin Cin in Vancouver, B.C., helped him master pasta making. He then worked at April Point Resort and Spa in B.C., honing his cooking style. On to Fairmont Jasper Lodge in Alberta as Restaurant and Banquet Sous Chef, where he curated specialty menus and found ways to use organic honey from the hotel's beehives. Promoted to Executive Sous Chef and moved to Seattle's Fairmont Olympic, he became Executive Chef in March 2017.

Add depth of flavor to earthy root vegetables, by Chef Paul Shewchuk

Root vegetables such as beets can often have very one-dimensional flavor that tends to be very earthy. I love playing with the preparation of these vegetables to add a greater level of complexity to the flavor and to surprise with each bite. By adding a bit more flavor and doing a very simple treatment, the vegetables can be paired exceptionally with a wide variety of meats and cheeses, and offer a new take on a simple dish. My recipe is an easy way to treat a variety of root vegetables such as beets or turnips that will make your guests want more.

Click here to see Executive Chef Shewchuk's recipe

Fairmont Olympic
411 University Street
Seattle, WA 98101
206-621-1700

www.fairmont.com/seattle

November 2017


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