Asian Flavors with Chef Chris Keff

$125 | Demo + Tasting

Join Chef Chris Keff for an evening exploring the flavors of Southeast and South Asia in her Asian Flavors class. Chef Keff’s travelled extensively through Asia and we are thrilled to have her with us to teach. Chef Keff focusses on sustainable seafood and has a commitment to using local, organic produce, Keff has long been ahead of culinary trends. She has received the James Beard Award for Best Chef Northwest twice!

Chris Keff launched her culinary career with a two-year apprenticeship at New York's Four Seasons, then followed it up with 10 years of developing concepts and menus for three restaurants. From 1987-88, she traveled extensively through the US and Asia, eventually relocating to Seattle. She became the executive chef at McCormick and Schmick's in 1988, overseeing the seafood grill and designing their wine and food dinners. From 1992-95, she served as executive chef at the Hunt Club at the Sorrento Hotel. In 1995, she opened Flying Fish which has appeared in many major publications, including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine. In 1998 & 1999, she was recognized as Best Chef in the Pacific Northwest/Hawaii by the James Beard Foundation. In 2008, she was inducted into the Pacific Northwest Salmon Center's Wild Salmon Hall of Fame, the first chef to win the award.

TECHNIQUES TAUGHT

• Seafood sourcing and handling

• Seafood storage

• Poke

• Spice identification

• Sautéing

RECIPES

• Salt & Pepper Shrimp

• Thai Crab Cakes

• Tuna Poke