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DOCKSIDE JOURNAL ENTRY / December 12, 2018

West Coast Recipes from Seattle’s Top Chefs

Looking for a dish to wow your guests this holiday season? We spoke to five of Seattle’s top chefs and asked for their favorite fall recipes from off their menus, including Chef Josh Henderson (Huxley Wallace Collective), Chef Brian Clevenger (Vendemmia), Chef David Nichols (Rider), Chef Derek Simcik (Scout), and Chef Zoi Antonitsas (Little Fish).

Check out some of their recipes below, or download a printable version to keep.



Chicken Liver Mousse

“This chicken liver mousse recipe is one of my favorite go-to’s for the holidays…this is a perfect party item with crostini and some pickled raisins, and lasts in the fridge for a while.”

In a medium sauce pan, place the wines, brandy, spices, shallots, garlic, thyme, and sugar. Bring this to 212F/100C. Leave it on high heat until it is reduced to almost syrup, it should be the consistency of half and half.

Download a printable version of the recipe: 4”x6” | Full PageI


In a small sauce pot melt the butter.

Place half of the livers, eggs, syrup (with all of the aromatics), and salts into a food processor and blend. Leaving the food processor running, slowly add half the melted butter and half of the cream. Have a 1-gallon size container with a chinois in it. Pour the pate mixture into the chinois and repeat this step with the other half of the ingredients.

Use a small ladle to push the rest of the liquid through the chinois. Fill pint size mason jars until there is ½” space from the top. Place the lid on the jars and tighten just till closed, if the lids are too tight the jars will explode in the water and if they are too loose the water will seep into the jars and ruin the pate.

Set an immersion circulator to 145F/62.2C. Cook the pate for 2-4 hours, after the first 2 hours pull out one of the jars and check the internal temperature, pull out of water when they reach 145F.

Store in jars, refrigerated, until needed.


2 pounds chicken liver
2 pounds butter
1 ½ cups white wine
1 ½ cups red wine
1 cup brandy
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground black pepper
1 tablespoon ground cinnamon
½ cup sugar
¼ cup chopped shallots
5 cloves garlic
10 sprigs fresh thyme
6 eggs
4 tablespoons salt
2 teaspoons pink salt
½ cup heavy cream


Dungeness Crab & Snap Pea Salad

Brian Clevenger, Vendemmia

Download a printable version of the recipe: 4”x6” | Full Page


In a-non reactive pot, bring heavily salted water (to taste like the ocean) to a boil. Add crab and boil for 12 minutes. Immediately remove and submerge in ice water until cold. Pull from ice water and remove crab meat from shells.

Chop snap peas and endives, and mix together.

Using a microplane, zest both lemons into the snap pea and endive mixture.

Cut 1 lemon in half, and squeeze juice into the snap pea mixture.

Add crème fraiche, chives, and salt and pepper to taste. Mix well.

Add the cold crab meat and fold in gently, careful not to break the meat up.

Taste for seasoning and serve.


2 Whole Dungeness Crabs (or 7 ounces picked crab meat)
1 pound snap peas
2 heads Belgian Endive
2 whole lemons
2 ounces chopped chives
¼ cup crème fraiche
Fresh Cracked Pepper


Shaved Kohlrabi, Winter Squash & Whipped Cheese

David Nichols, Rider
“The reason I love this salad is because it can be done ahead of time and is great for meal prep or entertaining. It also packs a lot of flavor without having to do a lot of cooking. The fresh herbs and spices really work well together.”

Download a printable version of the recipe: 4”x6” | Full Page

Whipped Cheese
⅓ cup cream cheese, room temperature
¼ cup Greek yogurt
1 teaspoon ground cumin
1 tablespoon honey
1 teaspoon fresh cracked black pepper
2 teaspoon olive oil
salt to taste


Combine the shaved raw squash and kohlrabi with the fresh herbs and mint chimichurri, seasoning it with salt and pepper. Spread the cheese on a serving platter and top with the roasted squash. Top with the dressed salad and serve.

Mint chimichurri

Add all ingredients to a mixing bowl minus the olive oil. Slowly whisk the olive oil in until incorporated. Season with salt and pepper.

Roasted Winter Squash

Toss all ingredients together and lay on baking sheet and place in 350-degree oven for 15 minutes until tender, let cool.

Whipped Cheese

Add all ingredients to mixing bowl and mix until incorporated.


1 cup shaved winter squash, spiralized
2 medium kohlrabi, spiralized
¼ cup parsley leaves
¼ cup mint leaves
¼ cup cilantro leaves
¼ cup Mint Chimichurri (see recipe)
¼ cup Whipped Cheese (see recipe)
1 cup roasted squash (see recipe)
Salt and pepper

Mint Chimichurri
1 cup fresh mint leaves, cut in chiffonade
½ cup chopped cilantro
1 shallot, finely diced
1 tsp red chili flakes
½ tsp Dijon mustard
¼ cup sherry vinegar
½ cup extra virgin olive oil
salt and pepper to taste

Roasted Winter Squash

1 cup shaved winter squash, spiralized
2 medium kohlrabi, spiralized
¼ cup parsley leaves
¼ cup mint leaves
¼ cup cilantro leaves
¼ cup Mint Chimichurri (see recipe)
¼ cup Whipped cheese (see recipe)
1 cup roasted squash (see recipe)
Salt and pepper


Squash Three Ways

Derek Simcik, Scout
“This recipe takes advantage of advanced preparation for its three components, and makes a beautiful appetizer for entertaining. To plate, slice the bread and grill or toast. Pipe on mousse and garnish with the crisps and sprinkle with squash seeds or pumpkin seeds, and a bit of finishing salt.”

Download a printable version of the recipe: 4”x6” | Full Page

In a large bowl, mix together the butternut squash puree, eggs, oil, water, and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cardamom.

Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Squash Mousse

Bloom the gelatin by soaking in a bowl of cold water for 5 minutes, to soften.

In the meantime, reduce the butternut squash juice by half in a small saucepan over low heat.

In a mixing bowl, whip the cream to soft peaks.

Stir softened gelatin into the warm reduced butternut squash juice. Remove from the heat and season with lime juice, salt and ginger. Strain through a chinois into a mixing bowl. Cool over ice, stirring constantly, until the mixture is just below room temperature. Do not allow the gelatin to begin setting.

Fold the whipped cream in 3 parts into the butternut squash mixture and transfer to a whipped-cream canister. Charge the canister with the N2O cartridges and refrigerate until ready to use.

Squash Crisps

Bring 8 cups water to a boil. Add the tapioca pearls and simmer for 30 to 35 minutes, until tender.

Drain the tapioca and rinse under cold water. In a blender, blend 1 ½ cups cooked tapioca with the Roasted Butternut Squash until smooth.

Using an offset spatula, thinly spread about 2 teaspoons of the tuile batter onto parchment or a Silpat (do not grease either). Place the rectangles on a baking sheet and bake for 2 hours at 130 degrees to dehydrate the tuiles. Cool to room temperature before removing from sheet.


Squash Bread

1 cup butternut squash purée
2 eggs
½ cup vegetable oil
¼ cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Squash Mousse

3 sheets of gelatin
2 cups butternut squash juice
1 ¼ cup heavy cream
Juice of 2 limes
1 ½ teaspoon salt
⅛ teaspoon grated ginger
2 nitrogen charges

Squash Crisps
1 cup small tapioca pearls
4 cups roasted butternut squash
Oil as needed


Squash Bread

Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.




Zoi Antonitsas, Little Fish
“Tzatziki is always a crowd pleaser! Served with warm pita and vegetables crudités as an appetizer, or as a condiment with slow cooked lamb as a beautiful holiday dinner. Change it up by substituting carrot for cucumber. It makes a surprising and delicious variation that I love serving in the spring with grilled lamb chops or in the fall and winter with a piece of roasted fish.”

Download a printable version of the recipe: 4”x6” | Full Page


Salt the diced cucumber liberally. Wrap in cheesecloth and allow to drain under a weight for at least an hour, but preferably overnight. Squeeze out any remaining water to get the cukes as dry as possible.

In a large mixing bowl, using a Microplane, grate the garlic into the lemon juice and allow to sit for at least half an hour.

Add remaining ingredients & mix well. Taste for seasoning. Allow to sit for at least an hour before serving.


2 English cucumbers, finely diced with seeds removed
4 cloves garlic
½ bunch fresh dill, chopped
¼ cup lemon juice
¼ cup extra virgin olive oil
32 ounces strained Greek yogurt or labneh
Kosher salt

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