Brian Clevenger | Source | Executive Chef and Restaurateur at General Harvest Restaurant Group
Brian Clevenger
Growing up in the coastal town of Anacortes, Washington, Chef Brian’s appreciation for local seafood and produce came early. This certainly shows in his approach to achieving refined simplicity in both food and service. Brian received an A.A. in Culinary Arts and his Bachelor’s degree in Hospitality management. Prior to opening Vendemmia, he had worked and learned in a Two Michelin Star restaurant in France, the James Beard Award winning Delfina in San Francisco, and most recently as Chef at two Ethan Stowell Restaurants; Staple & Fancy Mercantile and Tavolata.
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General Harvest Restaurant Group
Executive Chef and Restaurateur
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The future of restaurants, according to Seattle chefs
Like so many of you, everyone here at Refined can't wait to visit our favorite restaurants again. But, the dining landscape we find when we return will undoubtedly be far different than the one that existed just a couple months ago, before the Coronavirus pandemic. I talked to 11 different chefs and hospitality pros from nine different restaurants to try to get a sense of the future of the industry. There are no firm answers here.
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Chef Brian Clevenger Shares Expert Tips on Perfecting Steak Tartare
Brian recommends the teres major cut for its tenderness and flavor balance. He advises briefly freezing the beef before hand-chopping for optimal texture. To enhance the dish, he suggests using complementary ingredients like capers and mustard. Brian also highlights regional variations, from French-style to Korean yukhoe, emphasizing a delicate balance where the beef shines.
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Be completely different and not necessarily negatively.
