Adam demonstrates browning butter
When Adam Stevenson teaches a cooking class, his charming, down-to-earth personality and passion for local, organic and artisan foods engage you right from the start.
Adam began cooking as a young boy with his grandmother and mother, and would stick his finger into a batter, sample a soup or sneak bites of the roasted meats that were cooking. Adam grew up loving food, and continued to cook in local restaurants in his hometown of Albuquerque, New Mexico, attended Western Culinary Institute in Portland, then came to work at Tulio in Seattle. Now he is executive chef for W Seattle, and has developed his own style influenced by the favorite dishes that he lived with for so many years and an affinity for the foods and cultures he loves.
Delightfully, I assisted him in a cooking class at PCC Cooks, where he shared his secrets to getting the most flavor into homemade dishes. He demonstrated a simple, quick supper using in-season, local and sustainable ingredients:
• Salad of Local Asparagus, Arugula and Parmesan Cheese
• Morel and English Pea Risotto
• Wild Pacific Black Cod with Balsamic Brown Butter French Lentils
• Easy-bake Chocolate Cream Pie
Wild Pacific Black Cod with Balsamic Brown Butter French Lentils
A few take-away tips:
• When you’re preparing the asparagus, trim them and peel the last 2 – 3 inches of the skin to smooth them out. Impress your guests!
• If you make ice cream, try Balsamic Brown Butter ice cream.
• After tasting Guittard chips, I’ll never use another chip!
If you’d like to try some of Adam’s unique culinary specialties, you can find him at Earth & Ocean, W Hotel, in Seattle.
Adam’s story and YOUR personal brand: Discover your passion, as Adam did, and find a way to follow it. Your work and life will blend together instead of being fighting entities against each other, you will be fulfilled, and you will rise to the top. How can you start to combine your passion with your work life?
