Cooking Demonstrations

Olympic Restaurant Equipment Cooking Demonstration Stage at the Gateway Pavilion

The Festival is proud to share a fantastic Demonstration Stage line-up of chefs from around the Olympic Peninsula and beyond. Each chef will use fresh, local ingredients to prepare mouth-watering Olympic Coast Cuisine.

Sponsored by:

Featured 2017 Cooking Demo Chefs

Winner of MasterChef season 7 Shaun O’Neale cooking Saturday and Sunday!

MASTERCHEF: Shaun O’Neale crowned by host Gordon Ramsay at the finale season 7 of MASTERCHEF on FOX. L-R: Gordon Ramsay and Shaun O’Neale. (Photo Cr: Greg Gayne / FOX. © 2016 FOX Broadcasting Co.)

 

MASTERCHEF: Shaun O’Neale is crowned season 7 MASTERCHEF on FOX. (Photo Cr: Greg Gayne / FOX. © 2016 FOX Broadcasting Co.)

One thing has remained constant for Shaun O’Neale through the crazy years in the DJ booth and that is his absolute obsession with all things food. Spending years developing and fine tuning his culinary skills O’Neale came out of the home kitchen and in to the spotlight in 2016 on season 7 of the hit FOX show MasterChef. With his elevated plating and big bold flavors O’Neale quickly became a front runner and soon began to dominate the competition, with 8 individual wins starting with the coveted white apron and ending with the MasterChef trophy. Shaun was victorious is 3 Mystery Box Challenges as well as 3 elimination challenges setting a record for individual wins in the MasterChef kitchen with his incredible flavors and unique eye for creating stunning plates. Having the honor to cook for and learn from true masters in the culinary world like Gordon Ramsay, Christina Tosi, Wolfgang Puck, Daniel Boulud, Richard Blais, Aaron Sanchez, Edward Lee and Kevin Sbraga has only intensified Shaun’s passion in the kitchen as he now moves on to the next phase as a Chef, DJ and Author of “My Modern American Table”. 

“My Modern American Table” – Hard Cover by Shaun O’Neale (released May 2017)

Viewers fell in love with Shaun O’Neale on Season 7 of MasterChef. In his debut cookbook,

Chef Shaun O’Neale will sign copies of his new book “My Modern American Table” at CrabFest

O’Neale presents his take on modern American cuisine with international influences. It’s experimental, it’s edgy, and it’s full of big flavors. This book is not your average home cook’s cookbook. O’Neale encourages you to push your own personal cooking boundaries and teaches you that home-cooked food can be elevated to fine-dining quality with ease. You will be inspired to try new recipes, new techniques, and new flavors, and you will learn that beautiful, high-end plating and presentation is never too complicated.
 
The book offers 65 mouthwatering recipes, including Bourbon Braised Short Rib Ravioli; Spicy Miso Black Cod with Fresh Herb Salad; Chicken Saltimbocca Sandwich; Charred Balsamic Brussels Sprouts; Crazy Cheese Truffle Mac; Candied Bacon Cheesecake; and more. The book also shares stories from the seventh season of MasterChef and O’Neale’s path to victory, offering a behind-the-scenes look at the exciting show. With O’Neale as your guide, this is the starting point in your own culinary journey, because the secrets in these pages won over the judges and earned O’Neale the title of MasterChef!

2017 Chef’s Demonstration Schedule

CrabFest is proud to share with you an outstanding lineup of regional chefs with host and emcee – Steve Shively, Membership & Marketing Director, Olympic Culinary Loop Association.

Learn and sample from talented chefs

Learn and sample from talented chefs

EAT | LEARN | LAUGH | WIN! EACH and EVERY CrabFest Chefs Cooking Demo will award one lucky audience member with valuable Olympic Culinary “Loop Loot”. Use like cash at 80 delicious destinations around the LOOP. Yum!

 SATURDAY, OCT. 7, 2017

12:00pm Joshua Baar, Chef at Kokopelli Grill, Port Angeles, WA

Cooking: Roasted vegetable and tortellini pasta with fresh crab

Kokopelli Grill on Front Street in downtown Port Angeles. Featuring Southwest Food for your Northwest mood. Handcrafted Southwest Cuisine is what keeps folks coming back for more. New water view lounge and family friendly dining rooms.OCL+Seahawk1

RECIPE coming soon!

 

1:00pm Ian Morrow, Acting Executive Chef at Blue Crab Seafood House Restaurant at the Coast Victoria Harbourside Hotel & Marina in Victoria, B.C. will be joined by first cook Nikolai Miller.

Cooking: Sockeye Salmon with a Butternut Squash Puree and Red Beet & Dungeness Crab Latke

Chef Ian is part of the culinary team that has helped this destination Inner Harbour hotel restaurant in Victoria, British Columbia earn an outstanding reputation for excellence in seafood and West Coast cuisine.

 

RECIPE 

 

2:00pm “Wild” Bill Ranniger, Corporate Executive Chef for all six Duke’s Chowder Houses throughout the Puget Sound region. He is co-author with Duke “The Legend Himself” of their new cookbook,

Bill Ranninger - Corporate Chef Duke's Chowderhouse

Bill Ranninger – Corporate Chef Duke’s Chowderhouse

As Wild As It Gets…Duke’s Secret Sustainable Seafood Recipes .

Cooking: Wild Alaskan coho, with fresh organic pesto crab.

The demo will begin by learning how to expertly break down a fresh Alaskan Coho Salmon.

The chef will reveal secrets behind the recipes included in the new cookbook. You’ll learn about sustainable sourcing and how you can play a giant role as a consumer by eating sustainably sourced seafood.

“Wild” Bill will be available for a book signing after his cooking demo.

 

RECIPE

 

3:00pm Raymond Southern, Chef at The Mansion Restaurant, Rosario Resort and Spa, Orcas Island, WA

Cooking: Halibut Posole verde “PNW”

Overlooking Cascade Bay, The Mansion Restaurant is located on the original veranda of the Moran Mansion and offers seasonal cuisine in a beautiful waterfront location.

 RECIPE 
4:00pm Jess Owen, Executive Chef & “Culinary Madman”, Ocean Crest Resort , Moclips, WA

Cooking: Orange-cumin glazed Mahi Mahi with Dungeness Crab and Scallion salad.

In the dining room, Jess is known as a Certified Culinary Consultant™.  In the kitchen, he is known as The Culinary Madman™ for his unique creations like Chai Halibut, Roosevelt Elk and Berry Soup, Razor Clam Taritas, and White Chocolate Whipped Potatoes.

In the kitchen, Jess is inspired by the bounty of the Olympic Peninsula and the blank canvas that is the plate. In life, he is inspired by his two sons and his lovely wife, Sara Owen.  Jess has always been the one to entertain the guests with his off-beat sense of humor and abundant knowledge of food.

OCL+Seahawk1

 RECIPE 
     

 SUNDAY, OCT. 9, 2016

12:00pm  Laurette Feit, Owner & Chef of Sweet Laurette Cafe & Bistro, Port Townsend, WA

Cooking: Mussels Dijonaise

Sweet Laurette started as a small Patisserie in Port Townsend in April 2001. They have grown to a 70 seat bistro restaurant serving breakfast, brunch, lunch and dinner with indoor and outdoor seating, as well as a cafe that serves pastries and espresso. 

Sweet Laurette Cafe & Bistro is focused on being a farm to table restaurant, sourcing locally from farms, fisherfolk, and foragers.

OCL+Seahawk1

RECIPE

 

 

1:00pm     On stage again! “Wild” Bill Ranniger, Corporate Executive Chef for all six Duke’s Chowder Houses throughout the Puget Sound region. He is co-author with Duke “The Legend Himself” of their new cookbook, As Wild As It Gets…Duke’s Secret Sustainable Seafood Recipes .

Cooking: Crab and Shrimp Stuffed Halibut

Bill Ranninger – Corporate Chef Duke’s Chowderhouse

The chef will reveal secrets behind the recipes included in the new cookbook. You’ll learn about sustainable sourcing and how you can play a giant role as a consumer by eating sustainably sourced seafood.

“Wild” Bill will be available for a book signing after his cooking demo.

 

 

 

RECIPE
2:00pm  Ashley Miller, Executive Chef of Kalaloch Lodge’s Creekside Restaurant, Olympic National Park

Cooking: Lemongrass steamed clams, with maple smoked salmon

Set high on a bluff overlooking a wild stretch of Pacific Northwest coast, Kalaloch Lodge is a classic Oceanside retreat with full access to the pristine wilderness and recreation of Olympic National Park.

The Quinault Indian Tribe first called this coastal land “Kalaloch” or “good place to land”. Their ancient and native culture, still a strong presence here, thrived across the vibrant trio of protected sub-alpine, forest and coastal ecosystems that today comprise majestic Olympic National Park and its nearly one million acres.

The Creekside serves fresh, local, and sustainable cuisine as part of a vibrant culinary scene on the Olympic Peninsula that reflects the Pacific bountiful culinary scene.
OCL+Seahawk1

 RECIPE 
3:00pm    
Chef Quinton Chastain 

Blue Crab House Grand prize drawing!
Congratulations to Dorthy B. of Hansonville for winning the
Grand Prize!

 RECIPE coming soon!
     
     

Meet Our 2016 Chefs

Rosario Resort

Rosario Resort

Chef Raymond Southern, The Mansion Restaurant, Rosario Resort and Spa, Orcas Island, WA

Overlooking Cascade Bay, THE MANSION RESTAURANT is located on the original veranda of the Moran Mansion and offers seasonal cuisine in a beautiful waterfront location.

 


 

Executive Chef Ashley Miller, CCC of Kalaloch Lodge’s Creekside Restaurant, Olympic National Park

Chef Ashley (2nd from left) with Marsha Poulson Food and Beverage Manager Kalaloch Lodge and Charles and Rose Ann Finkel of Pike's Brewery

Chef Ashley (2nd from left) with Marsha Poulson
Food and Beverage Manager
Kalaloch Lodge and Charles and Rose Ann Finkel of Pike’s Brewery

As a Certified Chef de Cuisine® (CCC) by the American Culinary Federation, Chef Ashley knows how to cook!

As Executive Chef at a Green Certified Restaurant the demonstrates that Chef Ashley and the entire culinary team at Kalaloch go the extra mile to assure sustainable and still delicious dining.
Green Restaurant Association is a national non-profit that provides the only official Certified Green Restaurant® mark in
the country. The GRA has been a pioneer in the Green Restaurant® movement and a leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science based certification standards.

Did You Know?

  • Kalaloch Lodge is committed to buying local, fresh, organic and sustainable food and is a
    Green Restaurant Certified

    Green Restaurant Certified

    supporter of the NPS Healthy and Sustainable Food Program.

  • During the growing season at least 60% of all food and beverage is sourced within 150 miles of Kalaloch and/or is certified organic.
  • All wines served are from Washington State.
  • All meat, seafood, eggs, dairy and produce are free of hormones and steroids, and all food is free of trans fat.
  • Our vendors are compliant with the fair and ethical treatment of people and animals, and comply with our environmental management system.
  • We follow the Monterey Bay Aquarium Seafood Watch guidelines for sustainable seafood and source seafood locally.
  • All food and beverage follows the “Culinary Well being 10 Guidelines”. Calorie counts are provided on our menu and we offer a variety of healthy food options. We also accommodate guests with various dietary needs.
  • We serve water to guests on request only to conserve water.

 


Sweet Laurettte's Chef Laurettte McRae

Sweet Laurettte’s Chef Laurette McRae

 

 

Chef Laurette Feit of Sweet Laurette Cafe & Bistro, Port Townsend, WA

Sweet Laurette started as a small Patisserie in Port Townsend in April 2001. They have grown to a 70 seat bistro restaurant serving breakfast, brunch, lunch and dinner with indoor and outdoor seating, as well as a cafe that serves pastries and espresso.

Sweet Laurette Cafe & Bistro is focused on being a farm to table restaurant, sourcing locally from farms, fisherfolk, and foragers.

 


Jess Owen, “The Culinary Madman”. Moclips, WA 

BW-Chef

In the dining room Jess is known as a Certified Culinary Consultant™. In the kitchen, he is known as The Culinary Madman™ for his unique creations like Chai Halibut, Roosevelt Elk and Berry Soup, Razor Clam Taritas, and White Chocolate Whipped Potatoes.

Jess stepped into the role of Executive Chef in 2008 out of necessity due to staffing changes and, without formal training, made quite a name for himself due to his culinary creations at Ocean Crest Resort’s Northwest Wine Maker Dinners and more than a dozen awards for his competition dishes at the Chocolate on the Beach Festival and the Razor Clam festival. In mid 2010 Jess passed the Creme Brulee Torch to Andy Bickar.

In 2011 the award winning restaurant was lost to a devastating fire and Andy Bickar moved on to other pursuits. After more than 3 years of planning and construction, the restaurant triumphantly reopened with Executive Chef Coty MacDonald. In the Winter of 2015 Chef Coty moved back to the city and Jess returned to the kitchen.

What is his driving philosophy in the kitchen? Nobody can truly know what goes on in the head of The Culinary Madman™, but Jess likes to keep dishes as simple as possible. In the kitchen, Jess is inspired by the bounty of the Olympic Peninsula and the blank canvas that is the plate. In life, he is inspired by his two sons and his lovely wife, Sara Owen. Jess has always been the one to entertain the guests with his off-beat sense of humor and abundant knowledge of food. Jess is also a behind-the-scenes guy who makes sure all equipment and computers are up and running. So when Jess was needed in the kitchen, although by no means his first stint, he was sure of the direction he wanted to take with the menus; beautiful, simple food you can enjoy eating again and again. One of his favorite things to serve is a new and very creative dish, such as chocolate soup, and see the skeptical look on a guest’s face change to a look of pure happiness with that first bite.


joshBaarChef Joshua Baar, Port Angeles, WA 

Joshua Baar was raised in Port Angeles. He has worked in the culinary field since he was a young teen starting from the bottom and moving up. He has learned from many talented chefs, finding his own personal style and flavor along the way.

Growing up on the Olympic Peninsula, Josh has grown fond of using local fresh ingredients and harvesting wild mushrooms. He is currently the Sous Chef at Kokopelli Grill.


“Wild” Bill Ranniger, Corporate Executive Chef for all six Duke’s Chowder Houses throughout the Puget Sound region. He is co-author with Duke “The Legend Himself” of their new cookbook,

As Wild As It Gets…Duke’s Secret Sustainable Seafood Recipes .

Bill Ranniger is the Corporate Executive Chef for all six of the iconic Duke’s Chowder House restaurants in the Puget Sound– making sure that not only their menus are special, but that the famous seafood chowders are award-winning dishes.  His thirteen years with Duke Moscrip not only makes him an expert in chowder but made him winners of the Seattle Chowder Cook-off for three years; the Washington Culinary Olympics, one of the top 100 Corporate Chefs by Chefs Across America, and also put him in the judge’s role with the Symphony of Seafood Competitions and Best Dish at the 2013 Signature Chefs competition. He also teaches culinary arts at the Art Institute of Seattle, is a chef trainer for several companies, was published in the Chowderhead Cookbook, American Regional Cookbook, and KCTS Chefs  for seven years and in numerous magazines. He’s been a chef for George H. W. Bush, Miss Americas, Governors, Seahawks charities, the Sonics coach, George Karl and most likely, if you’ve gone to Duke’s, he’s cooked for you.

Bill Ranninger - Corporate Chef Duke's Chowderhouse

Bill Ranninger – Corporate Chef Duke’s Chowderhouse

During past CrabFest demos Chef Bill shared how to expertly break down a fresh Alaskan Coho Salmon.

In 2016 chef also revealed secrets behind the recipes included in the new cookbook, As Wild As It Gets…Duke’s Secret Sustainable Seafood Recipes . “Wild” Bill and Duke’s is all about sustainable sourcing and how you can play a giant role as a consumer by eating sustainably sourced seafood.

 

 

 


Ian Morrow, Executive Chef Blue Crab – Victoria BC.  Born and raised in Ottawa, Ontario, Smiling Chef's learning to cut vegetables in the kitchenCanada.  Chef Ian obtained a B.A.  in Psychology from University of Ottawa, with a steady college work as a line cook at several restaurants around Ottawa.

He and his wife had a life changing travel abroad providing volunteer relief work in Uganda, Africa. living in the villages assisting in HIV/AIDS initiative programs and helping build energy conservation stoves for those affected and/or infected by the disease.

Upon his return – at the Stratford Chefs School in Stratford, Ontario, a school known for its fast pace environment with a focus of creation and grass roots cooking – Ian was taught fundamentals of flavor profiles. Excelling, with honours, Ian challenged his Red Seal Culinary exam and was quickly working at one the best restaurants in town as a Chef du Partie.

Currently Executive Chef of the Blue Crab at the Coast Victoria Harbourside Hotel & Marina, Chef Ian’s passion continues to grow every day and he is constantly learning. Enjoying “truly the best industry in my opinion!” Welcome Chef Ian!

 

 A Look Back:  Some of our past Chefs from 2013 – 2015

Master Chef Graham Kerr, “The Galloping Gourmet”

Graham Kerr, alonGraham Kerr portraitg with Julia Childs, gave us our first look at television cooking and introduced an entire generation to fine food and an industry that has blossomed into multiple cooking channels. Port Angeles is deeply honored to have Graham and his wife, Treena, as the founding Master Chef team for CrabFest. They not only helped carve out a culinary reputation for this national event, but brought their deep experience and passion to the food of the Northwest…and the food of the sea.

First joining us for food demonstrations and book signings, they brought boat-loads of Canadian visitors to the festival to connect with and enjoy this iconic pair. Graham has served as an unofficial host of our own peninsula chefs and culinary aspirants…a connection we all treasure. He has also served as CrabFest’s Benefit “Chowder Cook-Off” judge in 2013 and 2015 on behalf of Captain Joseph House Foundation, a place of respite and healing for families of our fallen warriors. He and Treena have become not only our inspiration and guide for great food at CrabFest, but the spirit of growing, harvesting, preparing and eating our Northwest bounty.

Graham Kerr is known to millions as ‘The Galloping Gourmet’, the epicurean who brought the art of creative cooking to television audiences of countless millions throughout the world from 1969-1971. He has aired over 1,700 programs, many of which are still airing on PBS, allfood.com and the Food Channel. He has written over 25 books, with 14 million copies sold. From 1996-2000 he was an Editor at Large for Cooking Light magazine. His most recent book in print, Growing at the Speed of Life, was published in 2011 by Penguin Corp. His focus is on serving people who want to make healthy, creative, lifestyle changes and to increase their consumption of fresh, local edible plants and seafood. His life goal is “to help to convert habits that harm into resources that heal both for ourselves and others in need.” 

Chef Kerr has received many awards, including the Julia Child Cookbook Award, the James Beard Award, two Emmy nominations for most outstanding daytime programming and induction into the American Culinary Hall of Fame. Today he resides in Washington State, and is working on his goals of increasing people’s daily serving of healthy fruits and vegetables, and reducing portion sizes and making school lunches more delicious and nutritious.

Join Graham and his latest adventure – “A Flash of Silver – A new journey with Graham Kerr: “It’s our latest adventure and you are invited to the trip of a lifetime. You shouldn’t stay home without it! The wild Chinook salmon display such grace, strength and determination as they leap in a ‘flash of silver’ to overcome obstacles so that their species may survive and thrive. Can it be the same for us humans in these troublesome times? Can we also keep going with the same resilience and encourage many more that are like-minded to join us in our journey?”

http://www.grahamkerr.com

John Moeller - PhotoJohn Moeller, Author of “Dining at the White House
Come to Crabfest this year and meet John Moeller, a Whitehouse chef, and have him sign his new book,  “Dining at the White House—From the President’s Table to Yours” that was published last year.  His cooking demonstrations and stories will make any cook’s day special. Chef Moeller is a member of an elite corps of Whitehouse chefs where he prepared and presented cuisine for three First Families: George H.W. Bush, President Bill Clinton, and President George W. Bush.  He served in the Whitehouse from 1992 through 2005 presenting innovative and fresh cuisine for the likes of Nelson Mandella, Tony Blair, Julia Childs, and other luminaries as well as the First Family’s holidays and vacations at Camp David. Growing up in the heart of Amish Country in Pennsylvania, John went on to study culinary arts in college where he graduated cum laude before he set off for France and years of discovery while studying fundamentals of French cuisine under some of France’s finest chefs including Chef M. Poinsot of Chez Camille and Michelin Star-awarded Chef Bernard Loiseau.  He also spent time in French vineyards learning the fine art of wine making before a trip to St Croix in the Virgin Islands where he fell in love with Caribbean flavors and ingredients that complemented his mastery of classical French cooking. Throughout his career and the development of his signature style of cooking, his overarching goal is reflected in his own words  “One of my greatest satisfactions as a chef is presenting a first class meal and seeing the enjoyment that it brings to the diners and the goodwill and friendship that it promotes.”

 

Cynthia Nims photoCynthia Nims, Author and Consultant
A lifelong Northwesterner, author and culinary consultant Cynthia Nims holds the Grand Diplôme d’Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Her latest cookbooks were produced on Kindle, including Crab, Wild Mushrooms, Salmon and 4 other titles in The Northwest Cookbooks series. Her latest print cookbook, Salty Snacks was released in September 2012, and Gourmet Game Night was published in 2010. She was also among the team of writers and editors for the groundbreaking Modernist Cuisine volumes released in 2011 and served as a writer for The Photography of Modernist Cuisine released in 2013. Cynthia is the author or co-author of over a dozen cookbooks and contributed content on Northwest cuisine to Williams-Sonoma’s Savoring America and to Culinaria: The United States. Previously editor of Simply Seafood magazine and food editor of Seattle Magazine, she has since been a contributor to Cooking Light, Alaska Airlines Magazine, and other magazines. She is an active member of the International Association of Culinary Professionals (having recently served as president of the Board of Directors) and Les Dames d’Escoffier. Her blog, Mon Appétit, can be found at www.monappetit.com. She and her husband live in Seattle.


 

Chef Steve McNabb, Wine on the Waterfront and Olympic Coast Consulting, Port Angeles
Steve is a local chef that specializes in menu conception and recipe development for local businesses. Helping make connections with artisan producers & specialized purveyors, and showing people how to take those ingredients and create dishes that satisfy. He has recently become the owner of Wine on the Waterfront.


 

Chef Tom Shofner
Primarily an Olympic Peninsula Chef and family man, Tom is also an avid fisherman.
Tom respects sustainable fishing practices and wants to help educate people how to make
best use of a fish when caught or bought. Tom will show how to quickly filet a fish, how to clean the carcass to get more meat, that is  often wasted and ways to use the carcass and even the skin. By getting the best use of all of the fish it makes it more cost effective responsible way to enjoy wild fish.

 


Virginie Bourgue, of Lullaby Winery, Port Townsend

Virginie BourgueVirginie Bourgue, owner of Lullaby Winery and Virginie Bourgue Consulting in Port Townsend, WA, grew up in Provence, France. She holds an Undergraduate Degree in Viticulture and Enology from Avignon, a Master in Enology and a Master in Hygiene, Safety and Protection of the Environment from the University of Reims in Champagne. She worked for various producers in different wine regions in France; among them are the well renowned Champagne Louis Roederer, Bollinger and Nicolas Feuillatte in Champagne. She moved to Washington State in 2002 and worked for Chateau Ste Michelle. From 2003 to 2010, she helped starting a couple of wineries: Bergevin Lane Vineyards, Cadaretta, Buried Cane and Southwind Vineyard in Walla Walla. In 2007, she founded Lullaby with the idea to work closely with a few growers in the Walla Walla Valley and the Columbia Valley; and craft wines based on distinctive terroir.

Combining her passion for wine, food and travel with her background in hospitality, she designs dinner and customized lifetime dream trips in some of the most beautiful areas in France.


 

betsy whartonBetsy Wharton is the proprietor of the Clallam Canning Company, purveyor of handmade and locally grown pickles, chutneys and ferments.  She is a recipe columnist for the Peninsula Daily News, as well as the Food Preservation Information Advisor for WSU Extension.  Betsy comes to the kitchen by way of being a wife, mother, nurse and reformed small town politician who finally realized that good food is the secret to physical and planetary well-being.

Betsy will be joined by Dave Long from Oven Spoonfuls who has been cooking and teaching in this community for decades.  His knowledge of local and in season ingredients on the Peninsula (both foraged and grown) ranks high.  Together Betsy and Dave will demonstrate the making of this year’s Crabfest Seafood Sauce.  Samples of the sauce will be paired with a variety of delicious accompaniments for those in the audience.


Chef Ky Loop, Enumclaw, WA

Chef Ky Loop has worked in the food industry since age 13. He graduated from the culinary program at South Seattle Community College in 1997. He excelled in his culinary arts at Palisade (RUI) and has been the Creative Director for A Terrible Beauty (Seattle) where he created a name for his interpretation of “Irish Soul Food”.

His passion for food, people and a love of BBQ inspired him to open KJ’s Backyard BBQ in 2011.

A true Northwesterner, Chef Ky loves to forage wild foods and often spends time mushroom hunting, fishing local rivers, or pursuing wild game. He has been featured in jetsettersblog.com, Real Food Traveler, Examiner.com, and Northwest Travel & Life magazine for his personally guided foraging tours. On these tours, Chef Ky combines his culinary skills with his foraging skills to gather locally sourced ingredients from farm, forest and water and turn those into a chef made meal for the group.

Chef Ky lives & works in the Cascade Foothills and is currently the Executive Chef & Catering Director at Kelly’s Mercantile (1444 Cole St., Enumclaw, WA) where he continues to deliver newly inspired culinary magic through his unique banquet and catering experiences.


 

Chef Xinh Dwelley, Shelton, WA

Xinh T. Dwelley, chef of Xinh’s Clam and Oyster House, started cooking as a teenager at a mess hall in her native Vietnam for an entire battalion of American soldiers. Dwelley married an American GI and immigrated to the states in 1970. Prior to taking a job with Taylor Shellfish, Dwelley, from the small Vietnamese village of An Hoa, did not even know what an oyster was.“First day, I did about eight pounds. I picked it up pretty quick though. [The] reason is that I know what hard work is because I plant[ed] rice in Vietnam,” Dwelley said.

Given time with the shellfish, Dwelley started winning cooking competitions with her soul-settling oyster stew. VIP buyers of Taylor Shellfish were also won over by her exuberant personality. Her employers took her dream of having her own restaurant seriously. In 1996, Xinh’s Clam and Oyster House in Shelton, Wash. was born.

Xinh’s food is neither Vietnamese nor American, but rather cooking from the heart as she expresses the flavor memories of her homeland with the shellfish grown in nearby waters. Imbued with her special warmth and wit, Xinh’s food is known to her many loyal fans, simply and uniquely, as “Xinh’s food”. Some call it “Xinhful”. Xinh has indeed found her natural talent… making people happy with her food.

Five-time West Coast Shucking Champion, a woman beating man’s-men at their own grueling game.

Xing was made an Honorary Lifetime Member of the American Culinary Federation Washington State Chefs Association in 2010.