Brian grows a myriad of produce: Lettuces, kale, tomatoes of every shape, size and color, winter squash, zucchini, peppers, fennel, eggplant, corn, fresh, colorful herbs, apples, pears, berries and much more. He's studied horticulture as much as he's studied culinary arts, seeing them on a spectrum of equal importance. Many crops are grown in green houses, and there is a constant negotiation of soil, weather patterns and production — the balance is pretty astounding and very inspiring.
It's a truly organic approach to cooking and growing food, a philosophy that really resonates with many of the contemporary food activists/writers/chefs such as Michael Pollan, Mark Bittman and Alice Waters, in particular. It's a return to basics. Brian grew up cooking alongside his mother and grandmother, and his food reflects this wholesome way of eating. Peaches are paired with sun-ripened blackberries, with a smattering of arugula to top it, a touch of olive oil and vinegar, and that's it. Perfectly ripe heirloom tomatoes need a sprinkle of salt and not much else. A luscious local peach, he believes, needs nothing but a mouth to bite into it and an arm to let the juices run down. In an era of foams, sous vides, and liquid nitrogen, it's encouraging to speak with a chef who wants to emphasize raw, natural flavors of real ingredients, without much dressing up. Thanks for visiting with us Chef! • Visit Trellis Restaurant in Kirkland, Washington: Trellis Related: Inch by Inch, Row by Row: Kids Grow Their Own Food (Images: Leela Cyd Ross)