Six Minutes with a Chef: Seth Caswell
By Christina Dudley, contributing writer to Bellevue.com
This Week's Featured Chef at the Bellevue Farmers Market
If you sadly missed Chef Holly Smith’s demonstration at the Bellevue Farmers Market a couple weeks ago, you'll be glad to learn that the tasty demos keep on coming! This week Seth Caswell of Queen Anne's emmer&rye graces the Market, ready to whip up a sample of his restaurant's "seasonally-inspired, locally-derived" cuisine. In his own words, Chef Seth says, "I've always been enamored with the variety of ingredients in the Pacific Northwest. Not only are there four true seasons here, but also many micro-seasons. This encourages me to become creative with ingredients that are available for very short periods of time."
Bellevue Farmers Market
Any idea what you'll be demo-ing at the Bellevue Farmers Market this week?
I will pretty much determine what I'll be making for my demo when I get to the market. I really like to be inspired by the fresh ingredients. If [Fishing Vessel] St. Jude's is there, they'd be a front-runner for my demo ingredients.
How flexible is the emmer&rye menu? What use do they make of seasonal or local ingredients?
The motto of emmer&rye is "seasonally inspired, locally derived" and I do not take that lightly. I think this should answer the question.
Which dishes are most popular in the restaurant?
We have a signature appetizer called farro fries, which is made from Bluebird Grain Farms cracked emmer. They are like little Lincoln Logs and served with a seasonal dipping sauce. Any dish with pork (from local farms) is very popular at the restaurant too.
Does emmer&rye purchase any ingredients from Bellevue Farmers Market or other markets? If yes, what, and from which farmers/vendors?
Although I don't shop at the Bellevue Farmers Market location, I do go to 5-6 other markets a week. Typically, Queen Anne (a block from the restaurant), Ballard, Phinney, University, and Wallingford. If the vendors are at the market, they are on my menu. Most popular are Alm Hill, Taylor, Oxbow, Full Circle, St Jude's, Stokesberry, Pipitone, Billy's, Willies, Mt Townsend, Estrella, Rockridge, Foraged&Found, Growing Things, Tonnemaker, Skagit River Ranch, Collins, Hayton, Rent's Due, Holmquist, Alvarez, Loki, and Jello Mold, just to name some.
Anything you would particularly like us to highlight in Bellevue.com or UrbanFarmJunkie?
I'd love to feature that fact that we serve all of our dinner items in small and large plates which make it great fun for sharing.
And how about a simple recipe idea for the home cook, using in-season ingredients?
I'll give you a recipe I did from the Bellevue Market a few years ago: Trolled Wild Salmon with Summer's First Veggies and Salsa Verde.
Chef Seth Caswell at Bellevue Farmers Market - August 5, 2010
All photos © Bellevue.com
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Published: August 2010
Local writer Christina Dudley blogs for the Bellevue Farmers Market as the Urban Farm Junkie and is the author of two novels, Mourning Becomes Cassandra and The Littlest Doubts. She can be reached at firstname.lastname@example.org.