This week’s review of 360 features chef John David Crow’s menu peppered with unusual and eclectic items such as pea vine, boar and fresh Asian noodles. Crow trained at Seattle’s famous Ray's Boathouse and at the four-star Fountain Court in Bellevue, Wa., before graduating top of his class from the California Culinary Academy in San Francisco. In Seattle, he was part of the opening team at Brooklyn Seafood, Steak & Oyster House, pioneering in the genre of Pacific Rim cuisine. After serving as executive chef at The Space Needle, he opened Fire & Ice Lounge, which focused on seasonal fare from the Cascadia region.
Expect that résumé, along with the current culinary trends in the Pacific Northwest (think organic products, braising in butter and olive oil, and use of offal), to influence Crow’s work at 360 in the coming weeks. Crow predicts a menu flavored with Columbia River sturgeon, razor clams, octopus, sea urchin, sweetbreads and foie gras.
For a look at trends in the Pacific Northwest that might start to make their way toward Nashville, Crow recommends the following links:
If you have questions for Chef Crow, he’ll be stopping in throughout the day. Welcome to Conversation Bites, Chef Crow.