Named one of Food & Wine magazine's "Top Ten Best New Chefs in America" in 2005, Maria Hines has been turning heads and palates on the national culinary scene since she took the helm at Earth & Ocean in 2003. Raised in Bowling Green, Ohio, Hines' interest in food began at an early age with creativity and imagination as the driving forces for her to seek out new and different ways to cook.

After receiving her A.S. degree in Culinary Arts, Hines sought out many opportunities to learn more styles of cooking and working with different ingredients. Her stints took her from California to New York to France to Seattle and then back to the East Coast before she returned back to one of her favorite places on earth - the Northwest. It was in Seattle and the Northwest that she fell in love with the ingredients and culinary resources available.

With a long-standing commitment to preparing new American cuisine using seasonal and organic Northwest products, her commitment and passion has led Hines to receive numerous awards and accolades for cooking as well. Hines now brings her true passion to life at Tilth. Hines' Tilth became the second restaurant in the nation to receive organic certification from Oregon Tilth in September of 2006. The first was Restaurant Nora in Washington, D.C. in 1999.

"The quality of Alaska Seafood is incredible. I feel that the sustainable ethic in the Alaska fishing community embraces delicious flavored, great textured, and properly cared for seafood. I'm honored to be apart of this bountiful region and to have the privilege to share this incredible seafood at Tilth."

~ Chef Maria Hines

2 bunches deep green (Lacinato) kale, stalks removed and coarsely chopped
1 Tbsp. minced shallots
1 1/2 tsp. minced garlic
Dried red pepper flakes, pinch
3 Tbsp. extra-virgin olive oil
4 fingerling potatoes, boiled and sliced
4 skinless Alaska Salmon fillets (6 oz. each)
Salt and white pepper, to taste
4 applewood smoked thick bacon strips, finely diced
2 small Granny Smith apples, cored, peeled and finely diced
2 Tbsp. fine red wine (Garnatia) vinegar
1/4 cup microgreens, for garnish, if desired

1. Sauté kale, shallots, garlic and red pepper flakes in olive oil. Transfer to serving plate; top with potatoes, cover and keep warm.
2. Season salmon with salt and white pepper. Sear salmon in sauté pan, about 3 to 4 minutes per side; transfer to plate and keep warm.
3. Cook bacon over medium-low heat until crisp. Pour bacon and drippings through sieve. Return bacon and drippings to pan.
4. Add apple and vinegar; cook for 1 minute. Season to taste with salt and white pepper.

Drizzle vinaigrette over salmon, kale and potatoes. Garnish with microgreens. Download this recipe