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Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Chef-Owner Eric Anderson of Samara. Opened in January of 2019, Samara's seasonal menu showcases local vegetables, heritage meats, and sustainable seafood prepared in the wood-fired oven and open hearth. The wine list focuses on biodynamic producers and their seasonal cocktails are pre-batched.

Eric is a graduate of Le Cordon Blue in Oregon, and spent five inspiring years immersed in the local and sustainable food scene alongside Greg Higgins of Higgins in Portland. Locally, Anderson worked at Tom Douglas' beloved Palace Kitchen, where he mastered the art of cooking with fire. Anderson has had the good fortune to spend time in the kitchen of Pramil in Paris, as well as Michelin-starred restaurants Le Bernardin in New York, and Alinea and Charlie Trotter's in Chicago. Anderson strives to create intriguing and accessible dishes using the finest local ingredients. When not in the kitchen, Anderson enjoys working in his garden and exploring the Pacific Northwest with his two dogs.

The many ways to use vinegar in the kitchen, by Chef-Owner Eric Anderson

We use a lot of vinegar at the restaurant, almost all of it to make a pickle of some kind but sometimes we don't even eat the item we pickled - we just use the pickle juice. Seasoned vinegars are a huge part of our cooking. We use these specialty vinegars as marinades after charring vegetables on the coals, to deglaze a roasting pan and build a sauce, or to dress roasted vegetables when plated. In the springtime when all of the blooms finally arrive we pickle red currant blossoms, elderflower, or camellia petals. We find these flavors work well with simple salads, grilled beets, and roasted lamb.

Petal-Seasoned Vinaigrette



  • 1 cup petals
  • 2 tbsp sugar
  • Pinch of sea salt
  • 2/3 cup vinegar (typically we use a mild vinegar such as white balsamic or rice wine)
  • ½ cup water


  1. In a mason jar large enough to hold the ingredients, combine petals, sugar, and salt, and shake until well mixed. Let sit at room temp overnight.
  2. In the morning, combine liquids, bring to a boil, and pour over petal mix. Allow to cool, then cap and store in refrigerator.
  3. After a few days, you can shake and strain into a new container or store as is.

A simple vinaigrette ratio is one tsp vinegar to one tbsp oil. Salt and pepper to taste.

6414 32nd Ave NW
Seattle, WA 98107

May 2022

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