Interview with JBF Award Nominee Blaine Wetzel of the Willows Inn on Lummi Island

 

Tucked away in an archipelago off the coast of Washington lies the elegant Willows Inn on Lummi Island, where chef Blaine Wetzel helms the nationally renowned kitchen. Here, the four-time nominee for Rising Star Chef of the Year tell us about his formative culinary experiences, how he draws inspiration from the Pacific Northwest’s terroir, and the ubiquitous food trend he hopes will disappear.

 

JBF: How would you describe your culinary style? 

 

Blaine Wetzel: My culinary style is determined by geography. The Pacific Northwest offers an abundance of beautiful ingredients that shape the way we cook. Whether it’s wild salmon, our garden's cherry blossoms, or the first nettles of the season, we just try to showcase that particular item. 

 

JBF: The tagline for your... Read more >

Comments (0)

Ask a Chef: Timothy Hollingsworth, What are Your Favorite Flavor Combinations?

Timothy Hollingsworth
This year’s JBF Rising Star Award winner, Timothy Hollingsworth of the French Laundry, gives us some great seasonal ingredient match-ups to make the most of late summer’s incredible bounty.

1.  Eggplant, Mint, and Tamarind
“The sweetness of the tamarind complements the earthy flavor of the eggplant, and both are balanced by the freshness of the mint. At the French Laundry we like to apply this flavor combination to sautéed big fin squid from Japan. At home any light seafood dish would carry the flavors well.”

2.  Tomato, Squash, Olives, and Basil
“This combination is the epitome of late summer, when the garden is producing amazing squash, tomatoes, and basil. At the restaurant I like to confit the tomatoes, brunoise the squash, olives, and basil, and serve it all over a piece of olive oil-poached cod.”

3.  Grilled Bread with

Comments (0)