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 At
Brookside Inn, it's all about the Food.
We want each meal served to reflect the diversity
and quality of ingredients available in the region.
We are working with top award winning chefs in
the Northwest culinary scene to inspire and develop
the menu, showcasing the hand selected ingredients.
Occasionally these partnering chefs will prepare
breakfast at the Inn when they are in the area.
These special occasions will be announced on our
website under Upcoming
Events.
To date these chefs include:
Chef Jason Wilson
Owner and executive chef of Crush restaurant in
Seattle, WA.
Chef Wilson remains true to his ideals: preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine. A graduate of the esteemed California Culinary Academy, Chef Jason Wilson assisted in kitchens as far afield as France, California and Singapore. Jason has received many accolades including Wine Spectator's 2007 Award of Excellence, Food and Wine Magazines Best New Chef of 2006 and CRUSH was #3 MSN.com top ten list of new restaurants in 2005. Jason has had several national TV appearances including Fine Living, Chefs Afield, Martha Stewart and Rachel Ray. Last year Jason prepared one of the Friday IPNC lunches, and this year he is the chef for the IPNC Friday night dinner.
Chef Autumn Maddox-McTaggert
Personal chef and cooking instructor in Seattle, WA.
Autumn served as Chef de Cuisine as Cafe De Paris in Edmonds WA, Sous Chef position at The Pink Door in Seattle’s Pike Place Market and most recently as Chef De Cuisine at Chef Jason Wilson’s Crush Restaurant in Seattle. She also starred in PBS "Cooking Under Fire" with Ming Tsai, Todd English and Michael Ruhlman—a cooking competition that took cooks all over the country cooking in different restaurants. Autumn placed third and was sent home because as Todd English said "Autumn's food was the best, but she was too nice for New York"!! After three years with Crush is currently teaching Modern Cooking techniques either at her clients’ homes or in her Victorian home in Seattle.
Chef Paul Bachand
Former executive chef of Hunters Ridge Grill in Sherwood, OR
Paul has over 15 years of progressive culinary experience with focus on regional American cuisine deeply rooted in Classical European cooking methods and techniques. As an avid supporter of SLOWFOODUSA, all products are made in house to assure the finest quality and care going into each dish. With an agricultural playground virtually at his back door, Paul and his culinary team can be found in pursuit of the finest locally grown produce, wild game, mushrooms and seafood while supporting our local dedicated farmers.
Robin Frojen
Graduate student in Food Science at Oregon State
University.
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