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Salish chef to appear on KCTS fund-raising show
Infused with chestnuts, candied apples, vanilla and cinnamon, Salish Lodge & Spa executive chef Roy Breiman called his chestnut apple soup soothing and romantic with a nutty, earthy and spicy flavor perfect for the winter weather.
That is what Maple Valley resident Nancy Davenport thought about the appetizer, too, which is why she nominated Breiman's recipe for "KCTS Chefs 2006," a fund-raising special for Washington's local channel 9, airing live on Saturday, Feb. 18, at 11 a.m.
"Chestnut is a fairly undiscovered ingredient," he said about why he developed the soup. "It brings up warm memories for me."
Breiman will appear, along with 12 other area chefs, to prepare and share his recipe with viewers. Each chef has a 10-minute segment in which they make and talk about their dishes; some aspects of the meals will be prepared beforehand to accommodate the time constraints.
"My favorite food is good food," Breiman said. "The art of being a good chef is seasoning correctly."
There were more than 200 recipe nominations.
"The dish sounded really good," said co-producer Paula Nemzek, noting that the show's creators look for a variety of locations and dishes to display for the fund-raiser, along with chefs willing to share their recipes. The other co-producer for the show is Nicole Metcalf.
"I want to have fun and help KCTS raise funds," Breiman said, adding that he was glad to share his recipe and is looking forward to meeting the person who nominated him, as Davenport is expected to be at the taping.
Executive chef at the Salish in Snoqualmie for the past three years, he and his wife Pam (Salish spa manager) live in North Bend.
The Salish does about 50 to 60 plates on weeknights and more than 120 on the weekends, Breiman said, noting that the restaurant sold out for Valentine's Day. He said he changes the menu at the Salish three times a year.
Breiman studied at a small culinary school in California and then spent three years working as a chef in France. He has cooked in New York, Napa Valley and most recently at Martha's Vineyard on the East Coast before coming to the Salish.
"In this business, chefs are sort of like athletes [because they move around a lot]," he said.
Breiman said he was not nervous about the show being live, as this was not his first time on television. Another meal he developed was featured on the Food Network recently.
KCTS has been doing the four-hour chef program for about seven years, Nemzek said.
"I think it's a fun way for our viewers to participate," she said, noting that the cooking shows are one of the most popular and top fund-raising shows.
KCTS will produce a cookbook available at the end of this month with the chefs' recipes, along with some submitted by viewers. New members and renewing members may receive a copy by request.
The show will air live and afterward the taped version will appear throughout the weekend at least five times, Nemzek said. It will also be available on DVD.
Over the show's yearlong life, the television station hopes to bring in $200,000 total.
Hosted by KCTS's George Ray and chef Greg Atkinson, the director of Culinary Consulting in Seattle, the show will feature additional meals including Dungeness crab cakes, Caesar salad, fried calamari, sea scallops and more.
For more information, visit www.KCTS.org.