Chef's Kitchen

Each month we bring a guest chef into our Chef's Kitchen column to give us a tip that elevates their cooking (and hopefully ours). They also provide a recipe that showcases their tip. Our guest chef this month is Executive Chef Jenny Izaguirre of Bell + Whete Gastropub + Events. B+W is the perfect Belltown spot to meet friends, try a beer from their 66 taps, small batch gin or whiskey, or a new cider. They house-grind and craft sausages, burgers, and sandwiches, and offer seasonal salads, vegetables, roasted chicken, and cured and fresh seafood. They also offer a weekend brunch with benedicts, fresh-made donuts, crepes, quiche and more-including bottomless mimosas.

Chef Jenny Izaguirre was raised in Honduras by an American mother and Honduran father. She was born with a love of cooking and baking and grew up helping in the kitchen. Her first paid kitchen position was in high school working as a cook at the U.S. Ambassador to Honduras Residence, preparing from-scratch meals. After high school, she attended and graduated from the Culinary Institute of America in Hyde Park, New York. From there, she externed at Four Seasons Boston, then accepted a sous chef position at Lure Restaurant in Martha's Vineyard. Jenny then moved to Four Seasons Resort Jackson Hole in Wyoming, where she worked her way up from Cook Two to Cook One to Jr. Sous Chef to Chef in six years. She then spent three years at the Four Seasons Hotel at Beverly Hills, overseeing 50 cooks and focusing on world cuisines. Excited to be in Seattle with its abundance of fresh, local produce, she loves the challenge of working with new meats, game, seafood, and interesting spices at Bell + Whete.

Make the tastiest and creamiest hummus, by Executive Chef Jenny Izaguirre

Use baking soda to cook your garbanzo beans before making hummus. It tenderizes the garbanzos faster, and creates a creamier texture.

Click here to see Chef Izaguirre's recipe

Bell + Whete Gastropub + Events
200 Bell Street
Seattle, WA 98121
206-538-0180
www.bellandwhete.com

February 2016