About the Host
Over the years, Seattle’s Renee Erickson, winner of the James Beard's ultra-prestigious "Best Chef: Northwest" Award in 2016, has built up quite a family of restaurants. She started with the wildly popular Boat Street Kitchen, where diners flocked to sample her legendary crab cakes. From there, she went on to found the critically-acclaimed steakhouse Bateau, the French-Atlantic Bar Melusine that features what she calls her “grandma-style dishes,” the General Porpoise café with to die-for yeast doughnuts, The Walrus and the Carpenter oyster bar, Willmott’s Ghost, which specializes in Roman cuisine and pizza, and The Whale Wins, with wood-fired fare and casual counter service. Bon Appetit said that Chef Erickson has “single-handedly made her hometown one of the most exciting places to eat in the country” and compared her to M.F.K. Fisher, Elizabeth David, and Julia Child in terms of her generational significance. Chef Erickson’s passions include oysters, steak, bitter lettuces, mussels, canned fish, and amaro, and we are very much looking forward to having her share her food passions and inspirations with us!
About the Event
Chef Erickson welcomed us into her home kitchen (via livestream), and taught us how to cook a multi-course Pacific Northwest-inspired meal showcasing a few of her favorite signature dishes (see menu below). And, as is always the case at our events, she took plenty of questions from attendees while she cooked and participated in an extended Q&A to close out the night!
Appetizer: Butter Lettuce Salad with blue cheese dressing, hazelnuts, and herbs
Entrée: Pan-Roasted Pork Chops with sage, apples, and cider
- What does my ticket get me?
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In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Erickson demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.
- How long does this event take?
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This event runs for 1hr 28min from start to finish – 1hr 13min of cooking and 15min of additional Q&A at the end.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Large skillet
- Rimmed baking sheet
- Sharp knife & cutting board
- Salad spinner or colander
- Large bowl
- Small bowls for ingredients
- Mixing cups & spoons
- Food processor or blender (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – kosher salt and olive oil – try to acquire the ingredients listed below:
- Apple cider
- Apples
- Blue cheese
- Bone-in pork chops
- Butter lettuce
- Chives
- Crème fraiche (optional)
- Dill
- Hazelnuts
- Heavy cream
- Mayonnaise
- Mustard
- Parsley
- Sage
- Shallots
- Tarragon
- Unsalted butter
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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