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!
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Montreal is beautiful in the rain, so stoked to be back here.. Looking forward to the amazing food scene
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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
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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!!