Aaron Wright

By November 1, 2019 Featured Chefs

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.

Araguani 72% Feves: 3kg
White Condimento (Balsamic) 2/5 L
Balsamic Dark Vinegar, Italy 2/5 L
Aleppo Pepper Crushed – Syria 12/1 Lb Pk
Herbs De Provence 1 Lb

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.

Leave a Reply