Saturday August 16th Summer Salads with Emily Crawford of The Corson Building
As the chef and owner of The Corson Building in Seattle, Emily enjoys working with the ebb and flow of the seasons. As an ingredient driven chef, the abundance of the Pacific Northwest is the foundation of her cooking. Coupled with many traditions and flavors from around the globe, Emily has established a unique cooking style that is ultimately buoyed by the relationships she has cultivated over the years with local growers, producers and importers. Emily has cooked in some of my favorite restaurants over the years including Boulette’s Larder in San Francisco, Sitka and Spruce; and The London Plane in Seattle, before taking over The Corson Building.
When asked what her specialty is, Emily almost always says salads. Being able to highlight the season's bounty by combining cooked and raw vegetables, fruits, herbs, nuts, cheeses and sometimes meats or seafood has become her most authentic form of expression when communicating through food. So, when it's the height of summer she is in salad making ecstasy!
We will spend the afternoon combining the abundance of the summer garden in the form of several salads along with a variety of dressings and condiments that compliment the season's harvest. As a simple and bright side dish or as the main event, salads have many roles in both The Corson Building kitchen and in your home kitchen and Emily is excited to share some of these concepts with you.
As the chef and owner of The Corson Building in Seattle, Emily enjoys working with the ebb and flow of the seasons. As an ingredient driven chef, the abundance of the Pacific Northwest is the foundation of her cooking. Coupled with many traditions and flavors from around the globe, Emily has established a unique cooking style that is ultimately buoyed by the relationships she has cultivated over the years with local growers, producers and importers. Emily has cooked in some of my favorite restaurants over the years including Boulette’s Larder in San Francisco, Sitka and Spruce; and The London Plane in Seattle, before taking over The Corson Building.
When asked what her specialty is, Emily almost always says salads. Being able to highlight the season's bounty by combining cooked and raw vegetables, fruits, herbs, nuts, cheeses and sometimes meats or seafood has become her most authentic form of expression when communicating through food. So, when it's the height of summer she is in salad making ecstasy!
We will spend the afternoon combining the abundance of the summer garden in the form of several salads along with a variety of dressings and condiments that compliment the season's harvest. As a simple and bright side dish or as the main event, salads have many roles in both The Corson Building kitchen and in your home kitchen and Emily is excited to share some of these concepts with you.
As the chef and owner of The Corson Building in Seattle, Emily enjoys working with the ebb and flow of the seasons. As an ingredient driven chef, the abundance of the Pacific Northwest is the foundation of her cooking. Coupled with many traditions and flavors from around the globe, Emily has established a unique cooking style that is ultimately buoyed by the relationships she has cultivated over the years with local growers, producers and importers. Emily has cooked in some of my favorite restaurants over the years including Boulette’s Larder in San Francisco, Sitka and Spruce; and The London Plane in Seattle, before taking over The Corson Building.
When asked what her specialty is, Emily almost always says salads. Being able to highlight the season's bounty by combining cooked and raw vegetables, fruits, herbs, nuts, cheeses and sometimes meats or seafood has become her most authentic form of expression when communicating through food. So, when it's the height of summer she is in salad making ecstasy!
We will spend the afternoon combining the abundance of the summer garden in the form of several salads along with a variety of dressings and condiments that compliment the season's harvest. As a simple and bright side dish or as the main event, salads have many roles in both The Corson Building kitchen and in your home kitchen and Emily is excited to share some of these concepts with you.