I do my best to keep up with the chef scene here in Seattle but it
is tough because I have sort of a secret chef status being in the
private sector.
Seattle Chefs Collaborative Website.
One thing we all have in common, though, is we
love to work with fresh local organic products. Seattle chefs love
their farmers and do their best to support them. Recently, I
attended an event put on by the local chapter of Chefs Collaborative
to raise money for scholarships to The Quillisascut Farm School in
eastern Washington.
Rick and Lora Lea Misterly run the Quillisascut Farm
and they make some of the best goat cheese around. It shows up on
restaurant menus of those in the know and it has a certain flavor
that is unique to what they do. They also run a farm school for
culinary students (and anyone else interested) that teaches things
you can’t possibly learn anywhere else. Anyone who spends a week on
Quillisascut Farm is a forever-changed person and the world is a
better place because of Rick and Lora Lea.
Back to the city as I sit atop a building in
downtown Seattle eating some of our best local ingredients prepared
by some of our best local chefs. Grilled Pacific oysters, geoduck
melon ceviche, Homemade mascarpone, heirloom tomatoes, lobster
mushrooms, trout’s back lettuce, lamb tacos, grilled salmon, etc,
etc. It was a rare day alone with my wife as the kids were with
grandma so we made the most of it. With a glass of Washington wine
in one hand and my camera in the other I was able to document what
this event was all about.
The table is wherever you find it. In your dining
room or kitchen, your backyard, or even on a rooftop right in the
middle of the city.
