Q&A with Chef Maria Hines
of Earth & Ocean, Seattle
All of Seattle cheered when Food & Wine magazine named Maria
Hines, executive chef for the W Seattle Hotel, one of America's
top 10 new chefs for 2005. She's young, earthy and an energetic
suitor who courts suppliers of the freshest and best.
CMEplanner: What's unique about Seattle dining?
Hines: Ours is a relaxed way of enjoying dining, fine food,
theater. Seattle residents are sophisticated about food and wines
yet most people want to dress comfortably and dine in a relaxed
atmosphere.
CMEplanner: What path brought you to Seattle?
Hines:
I worked and studied in California, Washington D.C., New York City
and in France, where I worked with chef/owner Jean-Michel Bouvier
at the Michelin rated L'essentiel. I've also traveled in
North America, Europe and Morocco.
CMEplanner: Many chefs say they use only farm-fresh ingredients.
How can you stand out in the crowd?
Hines:
I get to know top Northwest farmers, fishermen, ranchers and cheese
makers and deal with them personally. They deliver to me and know
what I like. In many cases, ours is their first restaurant account.
We introduce them to this market.
CMEplanner: Did we hear correctly
that you have your own salmon fleet?
Hines:
Pete Knutson and his son fish Southeast Alaska for wild salmon and
I buy directly from them. Salmon is one of our most popular dishes;
so is crispy duck leg confit.
CMEplanner: And you know a family that makes cheese?
Hines:
I buy Wynoochie Blue from a family that makes it themselves,
using milk from their own eight cows.
CMEplanner: What else is cooking out there on the farm?
Hines: Homemade
specialty meats are becoming more common and I offer them in both
the restaurant and in the bar. In the W Bar, we offer such bar munchies
as peel-and-eat soybeans, spiced Marcona almonds and a Charcuterie
Plate of dry-cured and potted meats. We also offer a plate of three
artisanal cheeses and grilled, skewered Washington beef with whole-grain
mustard.
CMEplanner: Could you sum up your philosophy of cooking?
Hines: My
greatest satisfaction is cooking for people, making people happy
through food.
CMEplanner: What are the
hours for Earth & Ocean?
Hines:
The restaurant is open daily for breakfast, lunch and dinner; the
W Bar opens at 11 a.m. and closes at midnight Sunday through Wednesday,
and 2 a.m. Thursday through Saturday. Wednesday is the night for
drink specials and live music in the bar.
* * *
Free-range duck confit
with hazel nuts and arugula, or other accompaniments with the changing
of the seasons.
Earth & Ocean
W Seattle Hotel
1112 Fourth Ave
Seattle, WA 98101
(206) 264-6060
www.earthocean.net
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