Oregon Chinook Salmon With a Garden Dill Sauce and Wild Rice Pilaf
Fresh Oregon King Salmon, poached in a beurre blanc, served with its own sauce infused with dill and Pernod. With a domestic wild and red rice pilaf.

... view the entire menu HERE

Answering a random phone call in early December of last year, has proved to be a turning point in not only my career, but in my life.  I’d recently returned from a six month stint as the baker at a high end fishing lodge on Prince of Whales Island, and was enjoying a much needed respite.  Two weeks later, I was handed the keys to the Silver Grille, and with them, the responsibility of filling a pair of very large shoes.  It had been almost three years since the last time I worked the hot line, having spent that time hungrily pursuing the craft of artisan bread making.  A craft I am glad to see continuing to manifest itself in my daily routine. 

Taking the job as the Chef here at the Grille has been the most challenging, and therefore rewarding, experience I have had.  It has been my pleasure to continue the practice of utilizing locally produced agriculture as a staple on the plates.  The year round bounty just outside the city limits is astounding.  Having spent most of my life in the mid-valley, I had almost become numb to this fact.  It’s amazing what an isolated patch of ground in S.E. Alaska can teach you about the fruits of your own back yard.  To be given the opportunity to work with local growers and farmers, and showcase their products in the dining room here is a Chef’s dream.  I can think of no greater pleasure than tasting the soil the sugar pods were grown in, the burst of a cherry tomato still warm from the sun, or the comfort brought on by a hearty winter squash.  To be able to share that experience on a daily basis with others is what gets me out of bed in the morning. 

Now, with the Grille in the hands of a new owner, one who has brought an unmatched enthusiasm with him, I find myself more excited than ever.  “Let’s try it and see what happens,” has become a common phrase around here.  So try it we do.  Collaborating with Joel to produce dishes reminiscent of his grandmother’s kitchen is a treat.  I ain’t never been to no Louisiana before, but how’s that etoufee?  Or the jambalaya.  It keeps the challenge in front of me, and new creations in front of you, our guests.  After all, it’s the laughter coming out of the dining room that puts a smile on my face at the end of the day.

Cheers,

Adam High

Recipes, Tips, and more ...

This month we are featuring Oregon Blue Cheese and Hazelnut Bruschetta.

1⁄2 cup Oregon Blue Cheese
1⁄2 cup Butter
1⁄4 cup Oregon Hazelnuts, Roasted, skinned and chopped
2 Tbsp Flour
1 egg
1 clove garlic (minced)
1 Tbsp Dried Herbs (basil, oregano)
1 Tbsp Fresh Italian Parsley, chopped
Salt and Pepper, to taste


Method:
In a food processor, mix 2/3 of the cheese with the butter, garlic and herbs. Puree well and remove from processor to a bowl. Fold in the remaining cheese in crumbles and the hazelnuts. Add salt and pepper to taste. Grill slices of baguette, or broil until brown. Rub with garlic if desired and top with blue cheese and hazelnut spread. Broil until brown on top. Serve immediately.