In addition to his wine and food tastings, John offers cooking classes, wine dinners, and special events. He is proud to say, “I present training seminars and classes for wine and food professionals and aficionados around the world.”
John started in 1976 as a wine guide, when Chateau Ste Michelle first opened. After his enthusiasm for wine and food skyrocketed, he was teaching cooking classes. Shortly after, he moved into sales, as a wine and food consultant for chefs along the Pacific Coast.
John took a break in 1980 and founded the successful Seattle Adriatica Restaurant and Dalmacija Ristoran. After ten years, he returned to Chateau Ste. Michelle as Culinary Director. He has hosted many TV shows and released his fifth cookbook, Chef in the Vineyard in 2010.
Chateau Ste. Michelle was happy to share a popular salmon recipe.
Grilled Wild King Salmon with Spring Vegetables & Lemon Beurre Blanc
1 bunch asparagus, snapped where it breaks naturally
1c English peas
1c fava beans, shelled
2c morel mushrooms, cleaned and cut into ½ inch pieces
2 garlic cloves, minced
2 oz olive oil
1/2 cup chicken or vegetable stock
Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water. Place the asparagus in the boiling water and cook until the water comes back to a boil. Remove and place it immediately in the ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the English peas and then the fava beans. You can use the same blanching water for all of the veggies. After the fava beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.
Place a large sauté pan over medium high heat. When hot, add the olive oil and sauté the morels for 1 minute. Add the garlic, sauté for 30 seconds add stock, season with salt, and reduce for 2 minute. Add the prepared veggies, season with salt and cook until all the ingredients are coated and almost all the stock has evaporated. Serve immediately.
6 (4 ounce) salmon fillets, with skin
Salt, pepper and lemon to taste
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack 4 minutes. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Serve on vegetables with beurre blanc.
Lemon Beurre Blanc
1 shallot, minced
6 oz white wine vinegar
6 oz CSM Sauvignon Blanc
2 oz cream
6 oz butter, room temperature
Salt, pepper and lemon
Combine the shallot and vinegar in a small pot, place on the stove over medium heat. Reduce the vinegar to 1 ounce, add the wine, reduce to 1 ounce. Add the cream, reduce by half. Reduce the heat to medium low, add the butter and season with the lemon, salt and pepper. Keep warm until ready to use.
Photos courtesy of Chateau Ste Michelle