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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 David Flegel of the Hyatt Regency Lake Washington at Seattle's Southport.

David comes to the Hyatt Regency Lake Washington from the Hyatt Regency Calgary where he had been the Executive Chef since 2006. Prior to that, he was the Chef de Cuisine at the Grand Hyatt Santiago and Executive Chef Sous Chef at the Grand Hyatt Jakarta. He also spent time as the Chef de Cuisine at the Hyatt Regency Saipan. While in Calgary, David received Chef of the Year for Hyatt Hotels mid-sized properties. He has also received Gold, Silver and Bronze medals in a variety of culinary competitions. He was very involved with sustainable food production and Hyatt's Thrive efforts in the Calgary area.

Old way is the new way, by Executive Chef David Flegel

With all the high-tech cooking equipment evolving over the years to make life a little easier, there are still some old school ways of cooking that can be just as easy.

Pressure cooking certain cuts of meat and whole chicken has been done for some time, however, there is an old method coming back that people are using at home. You may wonder if this really works, and it does! Sealing a porcelain metal pot with dough to shorten a long braise is as old as cooking and the creation of dough. It is an easy way to create somewhat of a pressure cooker for those of us who don't have one. It is also a meal in a pot that can be taken from the oven and placed on the table.

It's also a great way to serve a family-style meal and brings people together for a nice surprise when the seal is broken and the braise aromas are released into the air.

Beef Brisket Braise

For 4 to 5 people

Sealing Dough

1/5 cups flour
1 whole egg
¼ cup water
½ teaspoon salt
Dried thyme or fresh thyme (optional)

Mix the water and egg in a bowl. Add the thyme and salt. Add the water to form a soft dough mix with a slightly sticky tough. Add a little flour on the table and roll it out into a long strip enough to cover the circumference of the pot you are using. Keep the dough covered until you are ready to seal the pot.

Brisket Braise Ingredients

1.5 lbs trimmed beef brisket or chuck
2 tbsp olive oil
1 Walla Walla onion cut into wedges
2 carrots cut into large pieces
1 parsnip cut into large pieces
1 piece fennel cut into wedges
¾ lb fingerling potatoes
Washington apples peeled and quartered
5 whole garlic cloves
½ bottle red wine
1 cup water
2 oz apple cider vinegar
4 sprigs fresh rosemary
½ tsp fleur de sel or flavored salt
1 tsp cracked peppercorn

Heat the pot to a medium heat. Add oil, sear the meat on all edges to add color to the meat. Add the vegetables, apple, garlic, rosemary, salt and pepper. Add the wine, water and vinegar. Stir to mix all the flavors. Remove from the heat and let the pot cool.

Turn the oven on to 300 degrees.

Once the pot has cooled to the touch place the dough around the rim of the pot pushing down slightly, so it sticks. Take the lid and press down on the dough to seal the lid into the dough on the pot.

Place in the oven and cook for 4 hours.

Remove from the oven, place at the center of the table. With the edge of a rolling pin or wooden kitchen mallet, break the dough away from the outside and remove the lid. Serve to your awaiting guests.

Hyatt Regency Lake Washington
At Seattle's Southport
1053 Lake Washington Blvd N
Renton, WA 98056

August/September 2018

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Revolve True Food & Wine Bar


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