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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 Thomas Griese of RN74, which opened in 2009 in downtown Seattle. While you can savor a 5-course tasting menu and wines by the glass usually not offered except by the bottle, you can also grab a burger and beer. They believe in dining as an experience, balanced food, and creating a sensory experience around the food. High-quality ingredients, local products, and a modern French brasserie atmosphere.


Raised in Lafayette, Indiana, Thomas Griese learned to cook at home using fresh, farmstead ingredients. Graduating from Johnson & Wales University (Charlotte, NC) in 2006, he worked his way through some of the world's most acclaimed restaurants, cooking alongside top chefs. He worked at Bouchon Las Vegas, and completed a stage apprenticeship at Thomas Keller's three-Michelin-starred The French Laundry in Yountville, California. Las Vegas restaurants included Andre's, Alizé at The Palms Hotel, and Le Cirque Las Vegas at the Bellagio. In 2011, Griese joined The Setai Miami Beach, a five-star luxury resort, where he was promoted to Chef de Cuisine. His tenure with the MINA Group began in 2013, when he was Chef de Cuisine at Michael Mina 74 in Miami. He worked closely with Chef Michael Mina, and was named a Zagat "30 Under 30" most influential people in the restaurant industry. The restaurant concurrently landed as Eater Miami's "Best New Restaurant." In late 2015, he became executive chef at Mina's Bourbon Steak San Francisco. He later served as an independent culinary consultant in Las Vegas and delved deeply into his French bistro expertise as part of the opening team of Mina's Margeaux Brasserie in Chicago in spring 2017. Hand-selected by Mina to be RN74 Seattle's interim Executive Chef in July 2017, Griese instantly clicked with the culinary and service teams, was inspired by the abundance of fresh ingredients in the Pacific Northwest, and found himself quickly rooted in Seattle. Invited by Mina to stay on, he gladly took the permanent role as Executive Chef.

Photo by Kevin McCullough

Creating amazing fish, by Executive Chef Thomas Griese

We use a brine to impart salt and flavor to our fish; no extra salt is required to cook the fish. On average, when you cook meats and fish, you lose around 6-10% of their natural juices. Brining is our way of adding back the 6-10% lost during the cooking process. Also, if you let the fish air dry after the brining process, it will prevent the fish from sticking to the pan when you sear it.

Click here to see Chef Griese's recipe

RN74
1433 4th Ave (Pike St)
Seattle, WA 98101
206-456-7474

www.michaelmina.net

December 2017


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