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I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.
More recently Jay was teaching at the Pantry in Ballard, as well as cooking at Homer on Beacon Hill and working private events and fundraisers.
For the fall series of classes Jay has put a spin on the classic steakhouse menu of shrimp cocktail, steak, potatoes and greens, but Filipino stekhouse style (no potatoes here!)
Bistek - reverse seared ribeye, soy, lime, grilled onions
Sinangang - garlic confit and rice
Ginitaang - kale in coconut milk, fish sauce, chili, and ginger
Prawn kinilaw - vinegar cured prawns with kumquat, avocado and annatto oil
I am thrilled to have Jay Guerrero back to lead a class at the farm this fall. He is a tremendous cook and an even better teacher. While attending art school in New York, he worked for Gabrielle Hamilton at Prune in the Lower East Side, then returned home to Seattle, cooking for Renee Erickson at both The Boat Street Cafe and Bar Melusine. I delivered cheese to him for years, and always enjoyed what was cooking in those kitchens.
More recently Jay was teaching at the Pantry in Ballard, as well as cooking at Homer on Beacon Hill and working private events and fundraisers.
For the fall series of classes Jay has put a spin on the classic steakhouse menu of shrimp cocktail, steak, potatoes and greens, but Filipino stekhouse style (no potatoes here!)
Bistek - reverse seared ribeye, soy, lime, grilled onions
Sinangang - garlic confit and rice
Ginitaang - kale in coconut milk, fish sauce, chili, and ginger
Prawn kinilaw - vinegar cured prawns with kumquat, avocado and annatto oil