Profile: Chef Kerry Sear

Chef Kerry

The French know fashion. New Yorkers know attitude. And, it’s fair to say, no one knows the culinary capabilities of the Pacific Northwest quite like Chef Kerry Sear.

Kerry merged his culinary experiences in Seattle with time spent cooking abroad to create a market-driven menu for ART Restaurant at the Four Seasons Hotel where he’s the executive chef.

With a passion for design, Chef Kerry has been known to sketch out his culinary creations beforehand with a brush on canvas. Lending ART his design expertise, he influenced everything from menu selection to the hues of wood on the walls and tables.

A Day with Chef Kerry Sear:

BREAKFAST – Apple French Toast

LUNCH – Baked Beecher’s Cheese Sandwich, Applesauce and Apple Fries

DINNER – Salmon Stuffed Baked Potato and Apple Cider Peas

 

Read the full article: Issue 1 – A Day with Chef Kerry Sear.

Salmon Stuffed Baked Potato and Apple Cider Peas

Recipe by Chef Kerry Sear

BLD_KerrySear - Dinner

INGREDIENTS:
4 4oz fillets of salmon (skin off )
4 Russet potatoes
4 tbsp butter
1/2 cup apple cider
2 cups peas
salt and pepper

DIRECTIONS:
Preheat oven to 350°F.

Wrap Russet potatoes in foil and place in oven for approximately 40 minutes or until done.

Season salmon fillets with salt and pepper. In a medium sauté pan, sear salmon on both sides.

With a knife, partially cut the cooked Russet potato down the middle, lengthwise. Scoop out a little of the potato inside. Place the salmon fillet inside the potato and cover the salmon with the potato that was scooped out. Pat with 1 tablespoon of butter on each potato. Reform the potato into shape. Place potato in oven for approximately 15 minutes or until salmon is cooked to desired temperature.

Heat the apple cider in a small saucepan. Add peas. Cook until peas are done. Season with salt and pepper.

To serve, take the potato out of the oven, cut in half to show salmon and serve with peas.

Serves 4

Baked Beecher’s Cheese Sandwich, Applesauce and Apple Fries

BLD_KerrySear - Lunch

A recipe by Chef Kerry Sear.

 

INGREDIENTS:

8 slices thick white bread

8 ó inch slices of Beecher’s Flagship cheese

4 tbsp softened butter

1 cup panko bread crumbs

4 whole Washington apples (peeled, cored, and sliced)

1/4 tsp cinnamon

1 pinch nutmeg

1/2 cup brown sugar

1 cup dried apple chips

2 Russet potatoes, peeled

 

INSTRUCTIONS:

Preheat oven to 375°F.

In small saucepan, add apples, cinnamon, nutmeg and brown sugar. Cook until soft. Blend in a food processor until smooth. Refrigerate to cool.

In a food processor, blend the apple chips until they reach a powder consistency.

Cut Russet potatoes into wedges. Lay on a greased baking sheet, sprinkle with salt and pepper. Bake at 375 degrees for approximately 20-30 minutes until the potatoes are crispy and cooked through. When they come out of the oven, sprinkle with apple powder.

Spread the softened butter on all slices of bread. Place the cheese slices between two with buttered side facing out, then coat the sandwich in panko bread crumbs.

Heat an oven-safe sauté pan with butter. Place the sandwich in the sauté pan and brown on both sides. Place sauté pan in the oven at 350 degrees until cheese is melted.

Serve sandwich with cold applesauce and fries.

Serves: 4