Shane Lynch, the executive chef at Evergreen Hospital Medical Center in Kirkland, made a recent guest appearance at the Redmond Saturday Market.
Lynch, 28, has been at Evergreen since the fall of 2008. According to a press release, “he has transformed Evergreen’s hospital food into talked-about fare both for patients and employees. Since his arrival, business at the hospital’s Images Cafe have increased 25 percent.”
Lynch started cooking as a child. “I was really young but the first thing I remember cooking was raviolis from scratch. Roasted butternut squash raviolis,” he said.
His mother nicknamed him “Chef Shane” and he later earned the title professionally.
As a student at the prestigious Culinary Institute of America (CIA), Chef Shane assisted celebrity chefs at the James Beard House in New York City.
After graduating from the CIA, he served an apprenticeship at the Westchester Country Club and worked at the Eiffel Tower Restaurant in Las Vegas. He was recruited by Thomas Cuisine Management, which brought him to Evergreen.
Curt Milton of Evergreen’s marketing department videotaped Chef Shane’s demonstration at the Redmond Saturday Market.
“Just watching him work and editing the video made me hungry,” said Milton. “Shane’s food is always good.”
The chef advocates using fresh ingredients and preferably, locally grown produce, such as that available at the Redmond Saturday Market.
To view Chef Shane’s cooking demonstration, visit http://bit.ly/ehmc_shane.
Two of his fresh produce recipes are included here:
• Chilled Avocado and Cucumber Soup by Chef Shane, Evergreen Hospital Medical Center
Serves 4
Ingredients:
1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
1 avocado, peeled, pitted and diced (1/4 cup reserved for garnish)
1/2 tsp. lemon zest
1 Tbsp. lemon juice
1/4 cup cilantro, chopped (reserve sprigs for garnish)
2 Tbsp. green onion, chopped
1 jalapeno, seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1-1/2 tsp. salt
1/4 tsp. fresh ground pepper
Method: Puree ingredients in a blender until silky smooth. Divide soup into bowls. Garnish bowls with cucumber and avocado. Cover with plastic wrap and refrigerate for 30 minutes before serving.
Garnish with cilantro before serving.
• Gazpacho by Chef Shane, Evergreen Hospital Medical Center
Serves 4
Ingredients:
1 cup English cucumber, small diced
2 cups heirloom tomatoes, small diced
1/4 cup red bell pepper, seeded and small diced
1/4 cup green bell pepper, seeded and small diced
1/4 cup yellow pepper, seeded and small diced
1/2 cup red onion, small diced
1/4 cup sherry vinegar (or red wine vinegar)
2 cups tomato juice
1/4 cup basil, chopped
1/4 cup parsley, chopped
1/4 cup parsley chopped
1 Tbsp. lime juice
1 Tbsp. Tabasco
Salt and pepper to taste
Method: Combine the vegetables in a large glass bowl.
Add the remaining ingredients and mix well. Add 1/4 of the mixture to a food processor (or blender) and blend until smooth. Combine puree back to the bowl of vegetables. Season with salt and pepper to taste. Chill for 4 hours or overnight and serve.
• The Redmond Saturday Market is open from 9 a.m.-3 p.m. each Saturday through Oct. 30 at 7730 Leary Way in downtown Redmond. Every Saturday, the market features free entertainment such as music, chef demonstrations and other special events. For more information, visit www.RedmondSaturdayMarket.org.
