Chef Brian Scheehser of Trellis Restaurant
In honor of Lamb Lovers Month we talked to some of Seattle’s top chefs about their tips, pairings, recipes and more. Our first Lamb Loving chef is Brian Scheehser, Executive Chef of Trellis Restaurant in Kirkland. Scheehser practices sustainable farming on his 10-acre farm in Woodinville, where he grows and harvests fresh fruits, vegetables and herbs featured on the Trellis menu (including his signature “Two Hour Salad” with ingredients harvested within hours of being served). When asked what he loved most about lamb Chef Scheehser said, “The flavors are amazing, raw or cooked. It’s a wonderful product to work with and this Lamb Carpaccio is one of my favorite dishes and presentations.”
Lamb Carpaccio
Lamb Carpaccio from Trellis Restaurant
Ingredients to complete the dish:
- Shaved lamb shoulder, trimmed (You can have your butcher do this for you)
- Cherry tomatoes
- Fresh mint
- Olive oil, drizzled
- Fresh arugula
- Crack pepper
- Sea salt
- Rosemary crisp crackers (gourmet crackers available at fine markets)
Method:
Place thinly sliced lamb, tossed tomatoes, olive oil, and fresh mint, garnished with arugula. Drizzle with olive oil, sprinkle with sea salt and cracked pepper. And enjoy with a fine Syrah.
Stop by Seattle Wine and Food Experience (February 26) to see Chef Scheehser in action on the Stella Artois Chef Demo stage or at the Trellis station.
Trellis Restaurant (at the Heathman Hotel)
220 Kirkland Avenue
Kirkland, Washington 98033
Open Sunday through Monday for breakfast, lunch and dinner
[...] Chefs” post (see the first installment on Trellis Restaurant Executive Chef Brian Scheehser here) we stopped by Staple & Fancy to speak with restauranteur and chef Ethan Stowell. Dine at [...]