Washington State Chef's
Member Spotlight
Member Spotlight - October 2010
Chris Plemmons CEC, AAC
Favorite Quote
"Education is the key to a successful career."
Bio
Chris has over 20 years of experience as a chef and food service professional. He is a Certified Executive Chef and a member of the American Academy of Chefs. He keeps current in his field by participating in ongoing continuing education programs offered by the American Culinary Federation. He has participated in several local food events that support the community. They include: Kitsap County Agricultural Alliance – Chef’s Showcase of locally grown food; Festival of Trees Gala Dinner; food preparation demonstrations at local farmers’ markets (Poulsbo, Bremerton, Port Orchard, Auburn); The Bremerton Party in support of the Bremerton Foodline and Bremerton Rotary. He headed a project of the Washington State Chefs Association that developed a Cook Book for food bank users. He was honored with a “Healthy Tomorrows” award from the Kitsap SUN and the Kitsap Credit Union for this project.
Chris is active in the Washington State Chefs Association and currently serves on the Board of Trustees. He has served on the American Culinary Federation accreditation team for collegiate culinary education programs. He is active in the Kitsap County Agricultural Alliance. He is a local food manufacturer of Two Snooty Chefs gourmet spice blends. He has provided consultation to the Kitsap Community Resources food services program and has prepared meals for the Kitsap County HIV/AIDS Foundation third Friday Red Ribbon Supper Club. Chris has served on the Board of the Bremerton Foodline and done cooking classes for food bank users in partnership with the Bremerton Foodline. He currently serves on the Sustainability Taskforce at Olympic College.
View his favorite recipe below…
Favorite Recipe
SALT-CRUSTED BEETS WITH HORSERADISH CREAM
Ingredients:
- 2 C Coarse Mediterranean Sea Salt
- 5 Tbsp prepared horse radish
- 2 Tbsp Two Snooty Chefs Kansas City Steak spice blend
- 3 large beets
Procedure:
- Pre-heat oven to 375?
- Combine salt, horseradish and TSC Kansas CitySteak spice blend in a large bowl
- Place 2 Tbsp of salt mixture in 3 mounds in a roasting pan, place a beet on each mound
- Cover beets with remaining salt
- Roast 1 ¾ hours
- Cool – remove salt; peel and slice the beets
- Serve with a dollop of horseradish cream
MOLE EGGPLANT CROSTINIS
Ingredients:
- 2 large eggplants
- ¾ C olive oil
- 1 large onion
- ½ C red wine vinegar
- 4 Tbsp Two Snooty Chefs Oaxaca Molé spice blend
- Kosher salt to taste
Procedure:
- Slice eggplant lengthwise into ½ inch slices
- Brush with ¼ C olive oil; either roast in oven or grill on barbeque until brown
- Slice onions horizontally in the same fashion as eggplant – grill on barbeque
- Cool eggplant and onions
- Dice vegetables into ½ inch cubes; place in bowl
- Add the rest of the ingredients; mix to combine
- Serve on crostinis
HUNGARIAN RAGOUT VINAIGRETTE
Ingredients:
- ½ C white wine vinegar
- 1 Tbsp Dijon mustard
- 1 ½ – 2 Tbsp Two Snooty Chefs Hungarian Ragout spice blend
- 1 ½ tsp kosher salt
- 1 tsp sugar
- 1 C canola oil
Procedure:
- In bowl or blender place vinegar, mustard, TSC Hungarian Ragout spice blend, salt and sugar
- Whisk or blend to combine
- While still whisking or blending add oil in asteady stream; serve over salad greens
