the companies that have come from this region—
Costco is one of them.
Q: It’s a Sunday evening in the Northwest. What
dishes would you expect to be served at a friend’s home?
A: If it was summer, I’d say definitely something
from the grill, most probably super-delicious halibut
or Northwest salmon. During the winter it would
be a tender pot roast slow braised with plenty of
Washington red wine or a juicy roast rack of lamb
served with fruit chutney.
Q: You note in Dishing with Kathy Casey that “in
cooking it’s not just one ‘thing’ that makes a great
dish or meal.” What are the components that elevate
a dish or meal from mediocrity to greatness?
A: Accessories make the outfit, and they make the
dish, too. It’s the details that really count, like the
plates, the presentation, the table, the wines, the place
cards, the music and the glasses. My philosophy is
“give everything a little twist.”
Q: What’s the most misunderstood aspect of
Northwest cuisine?
A: Some chefs say that there is no true Northwest
cuisine—they must not be from here.
Q: The Northwest is the birthplace of Costco. How
has this company affected the cuisine of this region?
A: Costco has had a lot to do with new food trends.
It brings in a lot of interesting, cutting-edge, high-quality products at reasonable prices. This allows
people to experiment without a huge outlay of money.
Q: If you were given a bag of Costco baking
potatoes, what would you prepare?
A: This would have to be my Blue Cheese
Scalloped Potatoes. People just love them.
Q: What is your dream for American cuisine?
A: I wish there were a farmer’s market and a Costco
in every neighborhood and city; that way everyone
would have the best of both worlds. AE
