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Cookin'?
!Chefs whet their cookoff appetites
ew culinary stars are rising at the Southwest, where he reviewed 4 large sprigs of thyme
rFest's seatbod cookoff. Of-
ly known as the West Coast
ter Shucking Championship
Washington State Seatb0d
rival, the 26th annual event
SOred by Skookum Rotary
Place in October at the Mason
lty Fairgrounds.
ilee Jo Eck, a 21 -year-old chef
Seattle restaurant, garnered
raore medals this year. Last
,' x, she split the $300 prize and
'1 k home one of two bronze med-
awarded overall. This year Eck
Vd up to claim first overall but
dn t stop there. She also won
m the appetizer division..
n her Oysteries t debut two
!s ago, she won her first gold
tal in the appetizer category, as
as the People's Choice Award.
recipe tbr her award-winning
petizer, featuring steamed mus-
and seared orawns with fra-
mt paprika, lernod broth and
I, red fennel accompanied with
iecl crostini and salmon atoll,
Published in the October 11
le of The Journal.
or the first time in years, re-
Ung champion Kerin Lee Lew-
banquet chef at Shelton's Lit-
,reek Casino, came away with
the satisfaction of participat-
With a very rich, decadent ap-
er. She already has four gold
ls to her name from recent
rs when she has dominated the
a Sauce
gredients:
4 oz. Dungeness crab
eggs
t and pepper to taste
U. heavy cream
lb. fresh sole
large shallot
U. champagne
C. champagne vinegar
Peppercorns
t Sprigs thyme
2 oz. butter
2 Tbsp. fresh chives
C. orange-juice concentrate
aration:
} make the mousseline, corn-
the crab, eggs, salt and pep-
L a food processor. While the
lrocessor is running, add the
until combined.
rf the timbales, butter the sides
Ottoms of six 2-oz. molds. Cut
led %le fillets in rounds to fit the
s and then place the fish in-
r q the molds. Salt and pepper to
pte.
Lh en add half" a cup of the
.Sseline over this and top it
h ano
r, ther sole round. Cook the
r'ales in a water bath at 325
Is, ees Fahrenheit in the oven for
[25 minutes.
a small saucepan, add the
Ots, champagne, vinegar,
*ercorns and thyme. Reduce
ze tablespoon. Over low heat,
the cold butter and orange
i.e°ncentrate. Strain arid add
hives.
rate the timbales with 2 oz. of
'e blanc sauce.
ra Dolby, a local chef who
,^a gold medal at OysterFest
u00 and a bronze in 2004 was
s k a non-finalist this year. He
,a? en featured on local televi-
%nd also has his own show,
diang with Kern," on KM.AS
'I " Plans are in the works for
o appear on a cable TV sta-
:,..provided by Hood Canal Com-
"ucations.
Kern's Ahi-Dipped
l Lemongrass "Stix"
redtents (complete quantities
cookbooks tin" the Albuque,'que
Journal newspaper while also
serving as a priest.
Jeff's Cumin Seared Scallops
with Curry, Beurre Blanc, Plum
Tomato, Confit Adobe Paint
Ingredien Is:
(]arlic, finely chopt)ed
()Live oil
5 dried chiles Anchos
2//2 lb. Roma tomatoes, seeded
and quartered
2 cloves of garlic
2 large shallots, minced
Butter
1 Tbsp. garam masala
/s Tbsp. tin'merle
Dry Marsala
4 tsp. heavy cream
10 Tbsp. butter
16 large scallops
2 Tbsp. olive oil
Tbsp. garlic, minced
(Please turn to page 16.)
, i I : i ii!, i
CHAMPION KAILEE ECK and the Reverend Jeff Sells try
on their respective gold and silver medals in the appetizer
division of this year's Seafood Cookoff at OysterFest.
and measurements not provided):
Lemongn'ass sticks
Ahi tuna
Asian slaw
Wasabi sour cream to taste
1/4 C. soy sauce
V2 C. rice wine vinegar
1 C. sesame oil
Tempura batter
Preparation:
Stuff the ahi strips inside the
lemongrass sticks. Dip them in the
batter and fry them in canola oil
for 30 seconds. Drain on a paper
towel.
Toss the Asian vegetables in a
pepper soy vinaigrette dressing
and set aside.
Combine the wasabi and sour
cream and pour then) together
into a squeeze bottle.
Deep fry mat-fun noodles m
smoking hot canola oil until puffy.
Assemble the vegetables ito
a mound, nestle the lemongrass
sticks on the Asian salad and gar-
ish with the wasabi sour cream
and mat-fun noodles and an ap-
propriate garnish.
Eck wasn't the only double win-
ner this year. In her inaugural ap-
pearance at the Oyste.rFest cook-
off, Jen Nelson earned two med-
als: a bronze overall and a silver in
the appetizer category. Her recipe
for baked oysters was published
in the October 11 edition of The
Journal. For the last year, she has
worked as the lead chef at Trava-
glione's Italian Dell & Catering in
Shelton.
This year's bronze medalist is
also relatively new to OysterFest,
having won more awards than the
number of years he's competed.
In his second year competing at
OysterFest, the Reverend JeffSells
of Saint David of Wales Episcopal
Church in Shelton came away
with his third medal, a bronze.
Last year, in his first time off the
blocks, he won two silver medals,
one in the main dish category and
the other for an overall best, which
earned him a check for $400.
Sells and his with Patti are very
involved in several religious and
community-service organizations,
as well as with the local Hispanic
community. He serves lunch to the
Shelton Rotary Club and the Ma-
on County Association ot'Realtors
on a regular basis, while he and
Patti also arrange special fund-
raising dinners to benefit people
and programs of the church.
His appetizer recipe this year
reflects his European and South-
west roots, tte once dreamed of
opening a special French restau-
rant that would offer select dishes
with carefully paired wines served
m the ambience of a small, pri-
wite setting. He grew up in the
tbod-service industry, as his step-
father was a restaurateur. Before
moving to this area, Sells lived in
You asked-- Yes, we're open year 'round
25%
all plant material
Our Christmas Gift Shop is freshly
stocked and ready for shopping!
66 SE Lynch Rd.
At Taylor Towne
All major credit cards accepted
360-432-8173
I
Celebrate National Geography Week!
Join Us For
GIS DAY 2007
DROP IN AND SEE HOW GEOGRAPHIC INFORMATION SYSTEMS (GIS)
ARE BEING USED IN OUR COMMUNITY!
View Local Historic
and Current Maps!
Play Where in the
World is This?
Locate your house See Maps and
on a computerized , Posters of Local
map! / t X Projects!
Date: Wednesday Nov 14, 2007
Time: 10:00am - 7:00pm
Location: Shelton Civic Center: 525 W Cota Street, Shelton
More In[o: 360.427.9670 x769
Presented by: Mason County Geographic Information Systems (GIS)Dent
and other local agencies.
5,500
Square Feet
of
tODNESS
Holiday Bazaar
Mason
CountF . ,:
Senior RctiVitie$ Center
mesaa.org
Tables $20
Contact Fred Corbett
Saturday, Nov. 3rd
10-3
. Homestyle soup &
sandwiches
• Lunch 11-2
• Handmade Quilts
• Crafts
• White Elephant
Table
• Re-Gifting Table 826 Railroad Ave.
qG$Ol @UI;V Shelton
Se#or Rct/m?ie$ 426-7374
Center
This ad paid for in memory of 6eorse Philip St. clair
at 1051 SE St. Rt. 3
November 1% 2007 from 3:30-6:30pm
HACKNEY
FAMILY
DENTISTRY
Check our website - www.drhackney.com
or call 426-1676 for directions
Thursday, November 1, 2007 - Shelton-Mason County Journal - Page 15
Cookin'?
!Chefs whet their cookoff appetites
ew culinary stars are rising at the Southwest, where he reviewed 4 large sprigs of thyme
rFest's seatbod cookoff. Of-
ly known as the West Coast
ter Shucking Championship
Washington State Seatb0d
rival, the 26th annual event
SOred by Skookum Rotary
Place in October at the Mason
lty Fairgrounds.
ilee Jo Eck, a 21 -year-old chef
Seattle restaurant, garnered
raore medals this year. Last
,' x, she split the $300 prize and
'1 k home one of two bronze med-
awarded overall. This year Eck
Vd up to claim first overall but
dn t stop there. She also won
m the appetizer division..
n her Oysteries t debut two
!s ago, she won her first gold
tal in the appetizer category, as
as the People's Choice Award.
recipe tbr her award-winning
petizer, featuring steamed mus-
and seared orawns with fra-
mt paprika, lernod broth and
I, red fennel accompanied with
iecl crostini and salmon atoll,
Published in the October 11
le of The Journal.
or the first time in years, re-
Ung champion Kerin Lee Lew-
banquet chef at Shelton's Lit-
,reek Casino, came away with
the satisfaction of participat-
With a very rich, decadent ap-
er. She already has four gold
ls to her name from recent
rs when she has dominated the
a Sauce
gredients:
4 oz. Dungeness crab
eggs
t and pepper to taste
U. heavy cream
lb. fresh sole
large shallot
U. champagne
C. champagne vinegar
Peppercorns
t Sprigs thyme
2 oz. butter
2 Tbsp. fresh chives
C. orange-juice concentrate
aration:
} make the mousseline, corn-
the crab, eggs, salt and pep-
L a food processor. While the
lrocessor is running, add the
until combined.
rf the timbales, butter the sides
Ottoms of six 2-oz. molds. Cut
led %le fillets in rounds to fit the
s and then place the fish in-
r q the molds. Salt and pepper to
pte.
Lh en add half" a cup of the
.Sseline over this and top it
h ano
r, ther sole round. Cook the
r'ales in a water bath at 325
Is, ees Fahrenheit in the oven for
[25 minutes.
a small saucepan, add the
Ots, champagne, vinegar,
*ercorns and thyme. Reduce
ze tablespoon. Over low heat,
the cold butter and orange
i.e°ncentrate. Strain arid add
hives.
rate the timbales with 2 oz. of
'e blanc sauce.
ra Dolby, a local chef who
,^a gold medal at OysterFest
u00 and a bronze in 2004 was
s k a non-finalist this year. He
,a? en featured on local televi-
%nd also has his own show,
diang with Kern," on KM.AS
'I " Plans are in the works for
o appear on a cable TV sta-
:,..provided by Hood Canal Com-
"ucations.
Kern's Ahi-Dipped
l Lemongrass "Stix"
redtents (complete quantities
cookbooks tin" the Albuque,'que
Journal newspaper while also
serving as a priest.
Jeff's Cumin Seared Scallops
with Curry, Beurre Blanc, Plum
Tomato, Confit Adobe Paint
Ingredien Is:
(]arlic, finely chopt)ed
()Live oil
5 dried chiles Anchos
2//2 lb. Roma tomatoes, seeded
and quartered
2 cloves of garlic
2 large shallots, minced
Butter
1 Tbsp. garam masala
/s Tbsp. tin'merle
Dry Marsala
4 tsp. heavy cream
10 Tbsp. butter
16 large scallops
2 Tbsp. olive oil
Tbsp. garlic, minced
(Please turn to page 16.)
, i I : i ii!, i
CHAMPION KAILEE ECK and the Reverend Jeff Sells try
on their respective gold and silver medals in the appetizer
division of this year's Seafood Cookoff at OysterFest.
and measurements not provided):
Lemongn'ass sticks
Ahi tuna
Asian slaw
Wasabi sour cream to taste
1/4 C. soy sauce
V2 C. rice wine vinegar
1 C. sesame oil
Tempura batter
Preparation:
Stuff the ahi strips inside the
lemongrass sticks. Dip them in the
batter and fry them in canola oil
for 30 seconds. Drain on a paper
towel.
Toss the Asian vegetables in a
pepper soy vinaigrette dressing
and set aside.
Combine the wasabi and sour
cream and pour then) together
into a squeeze bottle.
Deep fry mat-fun noodles m
smoking hot canola oil until puffy.
Assemble the vegetables ito
a mound, nestle the lemongrass
sticks on the Asian salad and gar-
ish with the wasabi sour cream
and mat-fun noodles and an ap-
propriate garnish.
Eck wasn't the only double win-
ner this year. In her inaugural ap-
pearance at the Oyste.rFest cook-
off, Jen Nelson earned two med-
als: a bronze overall and a silver in
the appetizer category. Her recipe
for baked oysters was published
in the October 11 edition of The
Journal. For the last year, she has
worked as the lead chef at Trava-
glione's Italian Dell & Catering in
Shelton.
This year's bronze medalist is
also relatively new to OysterFest,
having won more awards than the
number of years he's competed.
In his second year competing at
OysterFest, the Reverend JeffSells
of Saint David of Wales Episcopal
Church in Shelton came away
with his third medal, a bronze.
Last year, in his first time off the
blocks, he won two silver medals,
one in the main dish category and
the other for an overall best, which
earned him a check for $400.
Sells and his with Patti are very
involved in several religious and
community-service organizations,
as well as with the local Hispanic
community. He serves lunch to the
Shelton Rotary Club and the Ma-
on County Association ot'Realtors
on a regular basis, while he and
Patti also arrange special fund-
raising dinners to benefit people
and programs of the church.
His appetizer recipe this year
reflects his European and South-
west roots, tte once dreamed of
opening a special French restau-
rant that would offer select dishes
with carefully paired wines served
m the ambience of a small, pri-
wite setting. He grew up in the
tbod-service industry, as his step-
father was a restaurateur. Before
moving to this area, Sells lived in
You asked-- Yes, we're open year 'round
25%
all plant material
Our Christmas Gift Shop is freshly
stocked and ready for shopping!
66 SE Lynch Rd.
At Taylor Towne
All major credit cards accepted
360-432-8173
I
Celebrate National Geography Week!
Join Us For
GIS DAY 2007
DROP IN AND SEE HOW GEOGRAPHIC INFORMATION SYSTEMS (GIS)
ARE BEING USED IN OUR COMMUNITY!
View Local Historic
and Current Maps!
Play Where in the
World is This?
Locate your house See Maps and
on a computerized , Posters of Local
map! / t X Projects!
Date: Wednesday Nov 14, 2007
Time: 10:00am - 7:00pm
Location: Shelton Civic Center: 525 W Cota Street, Shelton
More In[o: 360.427.9670 x769
Presented by: Mason County Geographic Information Systems (GIS)Dent
and other local agencies.
5,500
Square Feet
of
tODNESS
Holiday Bazaar
Mason
CountF . ,:
Senior RctiVitie$ Center
mesaa.org
Tables $20
Contact Fred Corbett
Saturday, Nov. 3rd
10-3
. Homestyle soup &
sandwiches
• Lunch 11-2
• Handmade Quilts
• Crafts
• White Elephant
Table
• Re-Gifting Table 826 Railroad Ave.
qG$Ol @UI;V Shelton
Se#or Rct/m?ie$ 426-7374
Center
This ad paid for in memory of 6eorse Philip St. clair
at 1051 SE St. Rt. 3
November 1% 2007 from 3:30-6:30pm
HACKNEY
FAMILY
DENTISTRY
Check our website - www.drhackney.com
or call 426-1676 for directions
Thursday, November 1, 2007 - Shelton-Mason County Journal - Page 15