 Patrick Hoogerhyde
Executive Chef, Patrick Hoogerhyde Raised in King Salmon, Alaska on subsistence salmon and wild game. I came to understand the importance of properly cooking and preparing food. The freshness and quality of that time in my life is etched into my passion for cooking. Upon graduating from Western Culinary Institute in Portland, Oregon I returned to define my future with food. As a Sous Chef for The Marx Bros. Cafe I focused on the style and quality of food that brought me to return to Alaska. Continuing on to the Crow's Nest" as Chef de Cuisine I kindled my passion for culinary exploration and excelled in hand crafted quality, ultimately obtaining the AAA Four Diamond award. In the continuous pursuit of my professional goals I become the Executive Chef at the Anchorage Marriott Downtown, where I headed the opening culinary team. Display Full Bio Why Alaska?
"Being raised in Alaska on subsistence seafood and game I came to understand the relationship between people and their environment- land and sea. The seafood of Alaska is managed to obtain and maintain that balance to continue productivity for future generations. Furthermore, you add on great species diversity, beautiful flavor profiles, as well as cutting edge harvesting and processing technologies and you have a win - win balance. " ~ Chef Patrick Hoogerhyde Seared Weathervane Scallops with Pomegranate and Cucumber Salad
Serves: 4
Ingredients:
For the Dill-Cucumber Dressing:
2/3 cup mayonnaise (Best Foods prepared)1/3 cup sour cream 3 Tbsp. buttermilk 1/3 cup seedless cucumber, finely diced 3 Tbsp (about .5 oz.) fresh dill, chopped 1/2 tsp. lemon juice Pinch dry mustard Kosher salt and Fresh ground pepper, to taste
For the Scallops:
12-16 Alaska Weathervane scallops, 10-20 count sizeKosher salt, to taste 3 Tbsp. olive oil
For the Pomegranate and Cucumber Salad:
8 cups (about 6 oz.) seasonal/spring salad greens1 cup (about 3/4 -1 oz.) mint leaves, fresh 1 medium (about 4-5 oz.) seedless cucumber half 1 small (about 2 oz.) red onion half 2 oz. (about 100) pomegranate seeds Sumac seasoning, to taste, if desired
For the Dill-Cucumber Preparation:
For the Scallops Preparation:
For the Pomegranate and Cucumber Salad Preparation:
To Serve:
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Chef Recipes:
Wild Alaska Seafood Hobo Packs by Chef John Ash Chipotle-Glazed Wild Alaska Salmon with Spicy Peanut Salsa by Chef Rick Bayless Blackened Wild Alaska Cod with Fennel and Orange Salad by Chef John Besh Wild Alaska Halibut with Mushrooms and Roasted Fingerling Potatoes by John Besh Lacquered Wild Alaska Salmon in Butter Lettuce Cups with Vietnamese Dipping Sauce by John Besh Grilled Wild Alaska Cod Tacos by John Besh Pan Roasted Wild Alaska Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea by Chef John Besh Wild Alaska Halibut with Morels and Asparagus by Michael Cimarusti Herb and Flower-Crusted Alaska Halibut by Jesse Ziff Cool Seared Alaska Weathervane Sea Scallops Smokey Bacon, Parsnip Puree & Mustard Veal Jus by Chef Dan Enos Oven Roasted Stuffed Alaska Halibut by Chef Naomi Everett Pan Roasted Wild Alaska Black Cod, Preserved Lemon Sauce, Pistachio Picada by Chef Thom Fox Alaska Salmon and Lacinato Kale with Apple-Bacon Vinaigrette by Chef Maria Hines Seared Weathervane Scallops with Pomegranate and Cucumber Salad by Patrick Hoogerhyde Wild Alaska Whitefish Chowder by Chef Christine Keff Wok Fried Whole Wild Alaska Dungeness Crab with the Three G's: Garlic, Ginger and Green Onion by Chef Brian Malarkey Wild Alaska Halibut Veracruzana by Chefs Mary Sue Milliken and Susan Feniger Wild Alaska King Crab Cakes with Apple, Fennel, Radish Slaw, Meyer Lemon Dressing. by Chef Ryan Nelson Sautéed Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger Slow Roasted Wild Alaska Halibut with Potato-Mushroom Hash by Chef Barton Seaver Wild Alaska Salmon with Black Forbidden Rice by Chef Robin Stotter Coriander & Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson |