Salty's on Alki
Local Berry Trifle: macerated assorted local berries, caramelized white chocolate cremeux, almond sponge cake, lemon verbena chantilly, brown sugar crumble
Born and raised in Traverse City, Michigan, Kurt had foodies for parents, and military cooks for grandparents. He is a graduate of The Culinary Institute of America, but much of his knowledge has come through self teaching. He has studied French, Swedish, Italian, Japanese, Chinese and Mexican pastries but his most memorable experience was Vanilla Mascarpone Tart by Pierre Herme in Paris. With a background that includes kitchens in Montana and Colorado, his urge to 'go west' brought him to Seattle. He has worked at the Pink Door, was a Managing Partner of Daily Dessert, and worked at Macrina Bakery. Kurt became the Executive Pastry Chef at Salty's on Alki in 2015.
Chef's dish to be paired with Blends Inc. Renwood BBQ