Matt Dillon is one of the best chefs I know. He created some of Seattle’s most loved restaurants: Sitka and Spruce, The Corson Building, The London Plane, Bar Sejor and Bar Ferd’nand. In 2012 he won the James Beard award for best Northwest Chef. Over the year he has helped create a Northwest cuisine: using local ingredients with European and East Asian techniques.
Matt and I have been buddies for years and I was able to cajole him into coming to the farm in March to teach a class. The topic will be Japanese izakaya for this class. Izakaya is the traditional pub food of Japan. He will organize the class into ways of approaching ingredients: dishes that are not only raw but dressed, vineyard, simmered or fried.
On the menu will be Salmon Nanbanzuke: salmon fried and preserved in vinegar and Dashi. Followed by Chawanmushi, the delicious savory steamed custard. And also Teba no karaage: fried chicken wings.
This is certain to be both a thorough dive in izakaya techniques, but also a delicious lunch. Not to missed!
Matt Dillon is one of the best chefs I know. He created some of Seattle’s most loved restaurants: Sitka and Spruce, The Corson Building, The London Plane, Bar Sejor and Bar Ferd’nand. In 2012 he won the James Beard award for best Northwest Chef. Over the year he has helped create a Northwest cuisine: using local ingredients with European and East Asian techniques.
Matt and I have been buddies for years and I was able to cajole him into coming to the farm in March to teach a class. The topic will be Japanese izakaya for this class. Izakaya is the traditional pub food of Japan. He will organize the class into ways of approaching ingredients: dishes that are not only raw but dressed, vineyard, simmered or fried.
On the menu will be Salmon Nanbanzuke: salmon fried and preserved in vinegar and Dashi. Followed by Chawanmushi, the delicious savory steamed custard. And also Teba no karaage: fried chicken wings.
This is certain to be both a thorough dive in izakaya techniques, but also a delicious lunch. Not to missed!
