Tiffany Ran

​Yesterday, La Bête chef Brandin Myett shared his love for having fun with food, learning from fellow chefs, adoping new cuisines, and not taking oneself too seriously. Today, he shares his favorite casual, no fuss barbeque ribs recipe. "This is just something that I love to make. It takes a little bit of time, but it's not super complicated and you get a good result. I love these flavors, I love lemongrass," said Myett. He made these for a fourth of July dinner, but you don't have to wait 'til then.

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Tiffany Ran

​From his days working for Ethan Stowell as sous chef of How to Cook a Wolf to working with Stowell alums Aleks Dimitrijevic and Tyler Moritz at La Bête, Brandin Myett aimed to make dining fun, with any kind of food, in any setting. He made time to play between his long shifts at Wolf, creating new dishes in different spaces for a select few through his dining series AOPC, which he ran with girlfriend Kari Brunson. Recently named one of Seattle's up and coming chefs by Charles Walpole, Myett remains committed to his learning process; adopting new cuisines and influences, and navigating the challenges of the restaurant business. Now at La Bête, fun comes in varied forms; an Around the World series, the return of AOPC—and growing a beard may soon be in the works.

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Tiffany Ran

​Yesterday, Keeman Wong described his cinematic inspiration for his restaurant Bako, a blending of east and west in the music, decor, cocktails, and food. Today, he shares a recipe from their menu that takes the best of his two worlds, fresh seafood and produce from the Northwest and a traditional Cantonese dish, the combination of the two is a Bako signature. The dish, which uses earthy tea leaves, roots, crisp greens, savory Chinese sausage, and plump scallops, defies your average surf and turf. "I picked this dish as the one to feature because I feel it really represents what we're trying to achieve at Bako," said Wong, "Tea Smoked Scallops is a traditional Cantonese dish that here, is done in a really updated way."

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Tiffany Ran

​A son and grandson of restaurant owners, Keeman Wong, owner of Bako in Capitol Hill, knew the value of hard work, and that owning a restaurant would not be as glamorous as people assume, but he admits to missing out on the many stresses his parents carried. While successful in their businesses, Wong saw in retrospect the up and down rollercoaster ride his parents endured over the years. Now on the rollercoaster himself, Wong looks back at the last five months since Bako's opening: delicate cuisine, classic drinks, and being in the mood for love.

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David Sanford

Brussels Sprouts and Apple Salad with Caraway Vinaigrette

​Yesterday, chef and owner of Belle Clementine David Sanford discussed the anatomy of a meal, and how his Nana Belle inspired the space where his communal menu series will take place. Today, he shares a hearty Brussels Sprouts and Apple salad, a wintertime starter reflective of Sanford's seasonal dining philosophy. Currently, Belle Clementine diners are enjoying locally sourced Brussels sprouts from Nash's Organic Produce, Ambrosia apples from Tonnemakers and Newton Pippins from Booth Canyon Orchard in this oddly refreshing winter salad. "For many, winter is the season of cooked vegetables, but I find myself craving crisp and fresh flavors and textures", said Sanford. "Our shaved Brussels sprouts and apple salad with caraway vinaigrette wonderfully perks up a winter meal, and prepares your palate to dive into a hearty main course."

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Tiffany Ran

​From the coffee cake he made when he was seven, to serving dinners at farmstead communal tables, and acting as Program Director of Matt Dillon's Corson Building, David Sanford's varied culinary experiences has been fueled by a desire to constantly create, one sparked by his very creative grandmother, Belle Clementine. Now owner of the restaurant of her namesake, Sanford is bringing communal dining through a menu series subscription program to Seattle in an inviting space with wood beamed ceilings, filled with his grandmother's art. Having worked with technology and startups for some years, Sanford's Belle Clementine reflects an adventurous business sense paired with his love of communal dining. The response, he notes, has been widely positive.

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​Yesterday, Spur Gastropub sous chef Ben Johnson predicted that the modern techniques used at Spur will eventually make its way into many home cooks' repertoire. At home, born and raised farm boy Johnson sticks to the basics like frozen pizzas and sandwiches, but brings his A-game to the restaurant; dishing out progressive desserts and a "Melting Cheese" that is well, very different.

For the less experimental cooks, Johnson offers a classic dish he learned from his formative years working at the Whitehouse Crawford saying, "I don't know why this dish had such an impression on me, other than it's just a really solid dish, but it's one that Jamie [Guerin, Executive Chef] did at the Whitehouse [Crawford Restaurant in Walla Walla] and I always enjoyed eating or plating it."

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​Before Ben Johnson earned a gig at Spur Gastropub, he started his cooking career as a weekend cook for some lucky Tri-Deltas at Washington State University. Raised on a beef farm in eastern Washington, Johnson learned to cook from his parents and where they grew what they ate, and went on to spend a summer on a commercial salmon fishing boat in Alaska. He booked kitchen hours at the Whitehouse Crawford in Walla Walla, and spent a short time at Spinasse and Frank's Oyster House, before landing a trail at Spur that led to a job as Garde Manger (the preparation of cold dishes). Now, as Spur's sous chef, Johnson explains his views on modernist techniques, and his love for Kraft cheese--not what you think--and frozen pizza--is what you think.

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​Yesterday, Walter Lee spoke fondly of his grandmother's flavored eggs. Such recipes gave way to a diverse menu at Chino's, a Capitol Hill joint offering Mexican and Taiwanese street food alongside a bevy of tiki drinks. Husband and wife team, Walter and Mari Lee left their former careers and dove into the restaurant industry, putting their money on serving good street food and bringing Mai Tais back to Seattle.

If you're looking to bring some of that street food home, Mari Lee recommends spiced boiled peanuts--raw peanuts that are boiled with spices in the shell--saying, "This is delicious and a relatively cheap and easy bar snack. It can keep in the fridge for quite a while and is a typical beer accompaniment or anytime snack in semi-tropical Taiwan. It is usually eaten cold." They warn that the raw peanuts may be hard to find locally, but are sometimes sold seasonally at Uwajimaya. Those not up to the expedition can order it off the menu at Chino's.

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Chino's owners, Mari and Walter Lee

​Walter Lee is Taiwanese, and grew up in a predominantly Mexican neighborhood near Los Angeles. His wife Mari is Mexican, and grew up in a predominantly Chinese neighborhood near Los Angeles. Together, they opened Chino's last month in Capitol Hill, serving up a mix of Mexican and Taiwanese bites to soak up a slew of festive tiki drinks. Their logo--with a bright, Snoop Dogg-worthy purple low rider cruising through the streets of Seattle--offers "food from the street".

At Chino's, your order of a Singapore Sling and a "Don the Beachcomber Mai Tai" can come with a bowl of Tinga Poblano, a Mexican braised pork with chorizo dish, or a gua bao, a Taiwanese pork belly burger in a steamed bun. However, Lee asserts that this is not fusion. Rather, Chino's is effectively a Los Angeles joint. In this week's Gillaxin Q&A, the Lees talk Tiki drinks and make the argument for why you wouldn't have a martini with a gua bao.

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