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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 Sous Chef Ross Lewis of TRACE at the W Hotel Seattle. T R A C E features a market-driven menu inspired by regional bounty and international flavors. The bar offers hand-crafted cocktails and spirits from local distilleries and a wine list featuring notable Washington state wineries.


Ross grew up near the base of Mount Rainier in Eatonville. After high school graduation, he worked at the Pacific Grill in Tacoma, starting as a food runner, then moving to pantry cook. After two years, he attended culinary school at South Seattle College. In 2010, he interned in Florence, Italy. Upon his return, he worked at Tavern Law on Capitol Hill and also Spur. After culinary school graduation, he received a bachelor's degree in hospitality management. Through all this, he managed to also work/learn at The Swinery Butcher and Meat Shop in West Seattle and made cheese at Kurtwood Farms on Vashon Island. In 2012, he joined the T R A C E team as a line cook, moving up to his current position.


Using braised beets to up the flavor quotient in salads, by Executive Sous Chef Ross Lewis

Braised beets are a nice addition to any salad or eaten by themselves. They can be served hot or cold depending on preference. This root vegetable is seen on fall and winter menus throughout the Pacific Northwest. You can find beets at your local grocery store. Varieties include red beets, gold beets, and Chioggia beets, to name a few.


Braised beets

Braised beet salad with candied almonds,
baby water cress, herb goat cheese and sherry vinaigrette

Makes 5 pounds of beets

Red or gold beets:

5 lbs beets
1-½ cup red wine if red beets, white wine if golden beets
6 bay leaves
1 tsp black peppercorns
1-½ tsp salt
2 sprigs thyme
4 smashed garlic cloves

Method:

Place all ingredients to fill half of a 4 inch hotel pan (i.e., fill to two inches). Bring liquid halfway up the beets, adjusting with water. Cover with parchment and foil.

Bake at 350 degrees for 2-½ hours depending on size of the beets. Check after 2 hours with a fork. If it slides in easily, they are done. Peel skin when beets are still warm.

Medium dice the braised beets and toss in olive oil and parsley. Marinate as long as you like.

T R A C E
1112 4th Avenue
Seattle, WA 98101
206-264-6060

www.traceseattle.com

November 2019


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