PNW Hero – Salmon with an Italian Twist

There is nothing better than summer in the Pacific Northwest, except when you add an Italian twist! Join Chef Drew where he will share techniques and recipes designed to make the most out of the summer’s best and freshest ingredients – with a dash of Tuscan flair! In this hands-on class you will make:

Pan-Seared Salmon with Italian Salsa Verde

Fagioli al Fiasco (Canellini Beans with Garlic and Sage- Infused Olive Oil)

Mixed Grilled Summer Vegetables with Charred Lemon & Fresh Herbs

Fresh Berries with Marsala Zabaglione

About Chef Drew – Drew is a Culinary Instructor at Seattle Culinary Academy. Drew grew up surrounded by farms in the heart of Oregon wine country. His childhood was spent eating cornbread and fried chicken cooked by his southern grandmas. He started cooking in his uncle’s restaurant in high school and fell in love with the hospitality industry. He lived, ate, cooked, and ate some more in New Orleans before moving to Seattle. In Seattle he attended culinary school and spent many years as a Chef Instructor at FareStart where he witnessed the positive impact that food and cooking can make in people’s lives. He has studied with traditional butchers in France and Italy and helped friends launch a successful farmstead charcuterie business in Guernsey. Drew loves to share his passion for grandma’s cooking, community building through food, nose-to-tail butchery, artisan charcuterie, sustainability, and fermentation & preservation.

The Fundamentals – Fat, Salt, Acid , Heat

Understanding these 4 applications will automatically make you a better cook!  How to adjust seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in detail. Then you will put your understanding into practice as Chef Drew guides you in the preparation of a 3 course dinner menu, adjusting as we go; fat, salt, acid, heat.


Olive Oil Tuna Confit with Salsa Verde

Fagioli ala Fiasco (Tuscan Cannellini Beans with Sage)

Grilled Romaine Caesar Salad 

 Masala Zabaione with Fresh Berries

Additional Skills/Fundamentals:

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation