CRUSH Restaurant. James Beard 2010 Best Chef NW, supporter of Susutainable Seafood & Foraged ingredients. Growing my own fresh produce in the CRUSH Urban Garden
SEATTLE
Joined January 2010
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Cleaning Fresh Fluke last night, found a whole 8 inch squid in 1 fish's belly! Well I guess we know how good their diet is!
Montreal is beautiful in the rain, so stoked to be back here.. Looking forward to the amazing food scene
Had a beautiful night at the Olympic Sculpture Park this evening cooking for SAM. What a spectacular place to grill Veal Breast
Short Rib Crepinettes for Seattle Restaurant Week. Halibut with Cubeb pepper Au Poivre & geoduck nettles for Spring
Seattle restaurant week starts tomorrow, still some seats at the bar available for tomorrow night. Check out the new spring menu this week.
Thanks to Seattle Mag for a great story on our big anniversary seattlemag.com/tales-social-…
Www.alaskapureseasalt.com
Our source, our premier source for the best cornerstone ingredient in our cuisine, seriously amazing & inspiring
Seattle Children's Hospital is amazing I'm seeing first hand why it's important to support them. I'll be doing my part @ Auction of WA wines
Chef Jason Wilson retweeted
Celeb #Seattle @ChefJasonWilson goes @Google for #local, #sustainable #food - #photos of @Crush_Seattle via @PSBJ bizjournals.com/seattle/blog…
Snow days over! Getting prepped for service tonight. Come say hi this weekend escape the winter gray with our innovative cocktails
Wishing everyone a happy new year, be safe, prosper in 2012. Swing in tonight for a new years toast. Opening a 5 liter of Duval LeRoy
Deeply saddened to learn of Christina Choi's passing. She was such a star, had such a huge heart...you are dearly missed.
My som asked for Bouchons from patisserie Ines for his stocking... Nora will be busier tomorrow cause that's what I'm asking for too:)
Puget sound seaweed makes an amazing poaching broth, harvesting it though requires a dry suit this time of year!!