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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 Grant Hinderliter of The Marc restaurant at the Marcus Whitman Hotel and Conference Center in Walla Walla. He also oversees the food for the Vineyard Lounge, the Chef's Table, Sunset Terrace, and catering.


Joining the Marcus Whitman Hotel team in April 2011, Grant Hinderliter is now the Executive Chef. Attending Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Grant worked at a pan-Asian restaurant for two years in Pittsburgh. Moving to Colorado Springs, he was employed at The Broadmoor for six years, working his way up to Junior Sous Chef at a fine dining steak house, The Tavern. He then came to Walla Walla to work at The Marc Restaurant. Grant enjoys using local ingredients as much as possible, as well as organic products which the Walla Walla Valley abundantly produces. His mother and grandmother taught him about gardening and canning foods and were both a strong influence in his culinary career. He is the 'King' of pickling and canning in the kitchen, preserving fresh produce to enjoy throughout winter and spring seasons.

Emulsify your dressing to create great salads, by Executive Chef Grant Hinderliter

A perfect vinaigrette is an awesome addition that can make almost any salad extraordinary. There is a basic ratio to make sure you get a great emulsification. It is three parts oil to one part vinegar and other flavorings. One of my favorites is white balsamic and honey vinaigrette.


White balsamic and honey vinaigrette

Ingredients

1 cup white balsamic vinegar
¼ cup local honey
¼ cup Dijon
¼ cup garlic
3 cups 50/50 blend of olive oil and canola blend

Instructions

To make this dressing, I start with a blender and put in the vinegar, honey, Dijon, and garlic and pulse these ingredients until they are incorporated together to make up the base for the dressing.

Once you have your base, you leave the blender running and slowly add your oil. While you are doing this, I recommend slowly turning the blender speed up while adding your oil. Once you have your dressing emulsified always check your flavor and use salt pepper to your taste.

This is a basic dressing formula; once you get it nailed down you can expand upon it with other ingredients. In your first step, some good variations are vanilla, champagne, maple, garlic, poppy seed and fresh strawberry. These are just a few examples, have fun and share with your friends.

The Marcus Whitman Hotel
6 W Rose Street
Walla Walla, WA 99362
509-525-2200
marcuswhitmanhotel.com

May 2018


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Bargeen-Ellingson

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