Name:
Aaron Wright
Where do you work?
Side Street Kitchen & Station House Cafe
Professional Websites:
Sidestreet-prs.com
Stationhousecafe.com
What are some of your favorite Pacific Gourmet products?:
They are my go to for Valrhona chocolate, vinegars and spices.
Why do you enjoy working with Pacific Gourmet?:
Great customer service and they keep their inventory well stocked.
Do you have a recipe to share with the PG community?
SHERRY HAZELNUT BUTTER
Ingredients Amount
Garlic, minced 50 grams
Shallots, minced 50 grams
Olive oil 20 grams
Sherry wine 120 ml
Sherry vinegar 30 grams
Bay leaves 1 each
Thyme, fresh 5 grams
Butter, unsalted 1100 grams
Hazelnuts, toasted and ground 350 grams
Sherry vinegar 30 grams
Salt and pepper mix to taste
PREP
Saute garlic and shallots in oil and deglaze with wine and vinegar. add bay leaves and thyme and reduce to quarter volume. remove herbs and add the reduced liquid to the softened butter in the bowl of the mixer. add the toasted and ground hazelnuts (cook at 350’ for 15 minutes) to the butter along with the vinegar.
Bio:
Chef Aaron Wright has compiled an impressive resume. His first head-chef job was at Canlis restaurant, hailed as Seattle’s most exclusive eatery.
More recently, he won accolades for his dishes at the Tavern at Lark Creek.
Aaron’s passion for food started early, tending to family gardens in preparation of evening meals. That practice helped craft both his love of fresh, home-cooked food and the industry that surrounds it.
With over 25 years in the kitchen, Chef Aaron’s success can be attributed, not only to his extensive knowledge about seasonal and sustainable foods, but also to his leadership. Motivated by his desire to learn, teach and grow, Aaron challenges his culinary staff by designing innovative dishes while stressing the importance of sourcing local food and pairing with great wines.