Cooking Demos from 2009
We expect to have more great chefs in 2010

Chef Demonstrations

The Olympic Peninsula is rich with culinary treasure, and this year the culinary demonstrations move to the new Gateway Center, with kitchen provided by Olympic Restaurant Equipment.
Demonstrations will be held every hour from 11 a.m. to 5 p.m. on Saturday and Sunday.

Special Guest John Sarich

In addition to all of the great chefs and food and wine experts we are very excited to welcome John Sarich one of the most recognized chefs and authors in the Northwest.  The James Beard Award Winning Chef, John brings over twenty-five years of culinary experience to the world of food. John joined Washington's Chateau Ste. Michelle Winery in 1976, and his enthusiasm and knowledge of the wines and food of the area is unsurpassed. He conducts cooking classes, wine and food tastings, wine dinners and special events throughout the US and internationally. He also presents training seminars and classes for wine and food professionals and aficionados around the world.

In 1980, John left Chateau Ste Michelle to pursue his dream of owning a restaurant. He founded Seattle's acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran in Seattle Pike Place Market. While at Adriatica, John was selected by Esquire magazine as one of the country's "hot new chefs" and listed by The Seattle Times as one of the city's top five chefs.

After returning to Chateau Ste Michelle as Culinary Director, John hosted the Emmy-nominated cooking show Taste of the Northwest for four years. His first of several cookbooks, John Sarich's Food & Wine of the Pacific Northwest was published in 1993. John is just finishing his next book.

Chefs from 2009

Pat Allen, Port Angeles    Dungeness crab and avocado, apple salad w/ truffle oil. and seared wild jack mackerel salmon, blue cheese/bacon yukon patty, little skookum oyster Rockefeller
Pat Allen has a wide range of food experience, from Hawaii to the mainland. He started at Bella Italia and has worked in a variety of restaurants, including being the chef at Michael’s Divine Dining.

Dave Long, Oven Spoonful – Port Angeles
Mt. Townsend Trailhead Gougeres filled with Dungeness Crab Salad
Dave Long is a chef and owner of Oven Spoonful, a local catering company (www. ovenspoonful.com). Upon graduating from culinary school, Dave learned his skills in some of Seattle’s finest restaurants including Fullers, the Alexis Hotel and the Greenlake Grill.

Arran Stark, Brassica Restaurant - Port Townsend  
Filet and Prepare a Salmon
Arran Stark is the owner of Brassica Restaurant (www.brassicarestaurant.com) in Port Townsend. He started his formal culinary career as an American Culinary Federation apprentice
at Atlanta’s Le Petite Auberge. He then accepted a position at the famed Le Clos at Chateau Elan with French Master Chef Bernard Goupy.
Other national restaurants followed, then Arran and his wife moved to Port Townsend, where their dreams of a sustainable farm to table business took root in the form of Cultivated Palette Catering, followed
by the launch of Brassica Restaurant.

 

 

 Les Chan, Victoria BC
Hot & Sour Soup with Crab
Les Chan is an inspiring chef and cooking instructor from Victoria, British Columbia. He is sure to entertain the crowd with his sharp wit and on-going commentary.

 

 

John Sarich, Culinary Director - Ste. Michelle Winery, Woodinville Amazing Dungeness Crab
John Sarich, one of the most recognized chefs and authors in the Northwest, is our special guest chef. He is the culinary director of Chateau Ste. Michelle Winery (www.ste-michelle.com). See his
bio on the top of this page.

Chris Tanghe & James Lechner from Elevage, Seattle      Food and Wine Pairing
Chris Tanghe and James Lechner are certified sommeliers who own Elevage, a wine-consulting business in Seattle www.elevagewine.com).
Elevage works on building wine programs and managing personal wine cellars.      

             

Dick Sieger - Olympic Peninsula Mycological Association  Collecting, Identifying, and Cooking Wild Mushrooms
Dick Sieger of the Olympic Peninsula Mycological Association is the leading expert on mushrooms on the Olympic Peninsula.

Steve McNabb, Executive Chef at the Saltery Lodge, Alaska
  Crab Cannelloni with herb crepes, fresh Dungeness crab filling, baked in a fire roasted tomato sauce and topped with a roasted garlic cream             
Steve McNabb is a former student of the Port Angeles Skills Center. Steve grew up working with many local chefs, worked in Seattle restaurants, and this season he was executive chef at the Saltery Lodge, one of Southeast Alaska’s newest and most exclusive fishing lodges (www. salterylodge.com).

Tom Heintz - Sauer Kraut Restaurant, Sequim  Bouillabaisse
Tom Heintz is the chef and owner of The Sauer Kraut German Deli, Bakery & Café (www. thesauerkraut.com). Tom completed his culinary
degree and was the catering chef at South Puget Sound Community College in Olympia. He has worked in several Northwest restaurants before starting the The Sauer Kraut in Sequim this year.

 Katrina Leslie - Toga's Soup House, Port Angeles
Savory Dungeness Crab, Leek and Chanterelle Quiche
Katrina Leslie has baked professionally for more than nine years. She has worked at Seattle’s Urban Bakery, The Honeybear and Zoka’s Coffee House. Her desserts are now featured at Toga’s Soup House Deli & Gourmet.