From Forest to Ocean, Chef John Wahlke Weaves his Passion for the Outdoors into Cooking and Cocktails
(Seattle, WA) Chefs sometimes use spirits from their restaurant bar to flavor a dish, but few have access to an artisanal distillery with five varietals and over 15 award-winning spirits that richly inform their food and cocktail menus. Chef John Wahlke of Fremont Mischief, who with owners Mike and Patti Sherlock, and James Beard Award-winning author James O. Fraioli, launch Spirited Cooking from the Pacific Northwest. The book will be available for purchase starting May 21, 2023 at the distillery and at fremontmischief.com. {$34.95; Hardcover}
Mike and Patti built the distillery-adjacent restaurant in Mischief’s tenth year and hired John to craft amazing food and cocktails to complement the spirits. His artistic and joyful experimentation with fresh food made him the ideal match. John grew up in the city of Federal Way, Washington, and took his first culinary job at a small mom-and-pop in the Des Moines, Washington area. As his skills improved, he transferred to higher end restaurants. His career took him to Seattle’s Oceanaire seafood restaurant, the historical Salish Lodge & Spa, a move to Portland, Oregon to butcher for New Seasons Market and later, as catering chef for the Nines Hotel. A return to Seattle led him to a position as Food & Beverage Director and Executive Chef for Downtown Seattle’s Columbia Tower Club, and hotels: Hotel 1000 and the Grand Hyatt.
The beautifully photographed cookbook celebrates seasonal, sustainable, and responsibly sourced ingredients from the Pacific Northwest that are the foundation for both the kitchen and the distillery. John’s love affair with camping, kayaking, and foraging feed his inspiration and motivation. The recipes in Spirited Cooking from the Pacific Northwest come from wild resources found in Washington State’s cold, clean waters- Dungeness crab, sturgeon, salmon, bull kelp, and lush green forests- lion’s head mushrooms, salmonberries, stinging nettles. Cocktails found in the book also benefit from regional delights: fir tips, raw honey from bee hives at the distillery, fiddlehead ferns. “Cooking at Fremont Mischief affords me the freedom to be creative,” says John. “I am energized by using wild and seasonal products from the kitchen in our cocktails, and creating dishes that are harmonious with Mischief’s spirits.”
The local, and sustainably grown raw materials and/or organically Pacific Northwest produced grains and grain varieties used in Mischief spirits, echo John’s commitment to the food. Crafting small batch, fine spirits require a scientific approach, true artistry, and a continuous eye for detail. Guests want to know where their food comes from, how it was produced, and how it was handled in production. John and Patti work closely with their growers, millers, and maltster to maintain purity and quality throughout the distillery process. Says Patti: ”When we first met John, we had an instant connection; he is like us in so many ways. Spirited Cooking from the Pacific Northwest speaks to the intersection of our spirits and John’s cooking.”
Spirited Cooking from the Pacific Northwest Recipe Highlights:
“Spring Rain in the Puget Sound Lowlands”
Gin-Cured Sockeye Salmon, Seared Sturgeon with Spring Risotto, Espresso Encrusted Lamb Loin with Parsnip Puree & Spring Gremolata, Fir Tip Vesper
“Warming Tides and Summer Berries”
Dandelion Gremolata, Heirloom Tomato Gazpacho with Sourdough Toast Points & Dungeness Crab, Snail & Fungi Flatbread with Stinging Nettle Pesto and Gin Olive Oil, Trailing Blackberry Manhattan
“Late Harvest in the Fields”
Northwest Chowder, Wild Mushroom Bisque with Douglas Fir Foam & Chanterelle, Bourbon Apple Camembert Crisp with Garlic Caramel Sauce, Ginger-Spiced Toddy
“Frost in the Cascades”
Apple & Chestnut Bisque, Snow Day (Winter) Salad with Guanciale & Potato Vinaigrette & Sprouted Lentils, Persimmon Crème Brulee, Rose Hip & Rye
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From Forest to Ocean, Chef John Wahlke Weaves his Passion for the Outdoors into Cooking and Cocktails
(Seattle, WA) Chefs sometimes use spirits from their restaurant bar to flavor a dish, but few have access to an artisanal distillery with five varietals and over 15 award-winning spirits that richly inform their food and cocktail menus. Chef John Wahlke of Fremont Mischief, who with owners Mike and Patti Sherlock, and James Beard Award-winning author James O. Fraioli, launch Spirited Cooking from the Pacific Northwest. The book will be available for purchase starting May 21, 2023 at the distillery and at fremontmischief.com. {$34.95; Hardcover}
Mike and Patti built the distillery-adjacent restaurant in Mischief’s tenth year and hired John to craft amazing food and cocktails to complement the spirits. His artistic and joyful experimentation with fresh food made him the ideal match. John grew up in the city of Federal Way, Washington, and took his first culinary job at a small mom-and-pop in the Des Moines, Washington area. As his skills improved, he transferred to higher end restaurants. His career took him to Seattle’s Oceanaire seafood restaurant, the historical Salish Lodge & Spa, a move to Portland, Oregon to butcher for New Seasons Market and later, as catering chef for the Nines Hotel. A return to Seattle led him to a position as Food & Beverage Director and Executive Chef for Downtown Seattle’s Columbia Tower Club, and hotels: Hotel 1000 and the Grand Hyatt.
The beautifully photographed cookbook celebrates seasonal, sustainable, and responsibly sourced ingredients from the Pacific Northwest that are the foundation for both the kitchen and the distillery. John’s love affair with camping, kayaking, and foraging feed his inspiration and motivation. The recipes in Spirited Cooking from the Pacific Northwest come from wild resources found in Washington State’s cold, clean waters- Dungeness crab, sturgeon, salmon, bull kelp, and lush green forests- lion’s head mushrooms, salmonberries, stinging nettles. Cocktails found in the book also benefit from regional delights: fir tips, raw honey from bee hives at the distillery, fiddlehead ferns. “Cooking at Fremont Mischief affords me the freedom to be creative,” says John. “I am energized by using wild and seasonal products from the kitchen in our cocktails, and creating dishes that are harmonious with Mischief’s spirits.”
The local, and sustainably grown raw materials and/or organically Pacific Northwest produced grains and grain varieties used in Mischief spirits, echo John’s commitment to the food. Crafting small batch, fine spirits require a scientific approach, true artistry, and a continuous eye for detail. Guests want to know where their food comes from, how it was produced, and how it was handled in production. John and Patti work closely with their growers, millers, and maltster to maintain purity and quality throughout the distillery process. Says Patti: ”When we first met John, we had an instant connection; he is like us in so many ways. Spirited Cooking from the Pacific Northwest speaks to the intersection of our spirits and John’s cooking.”
Spirited Cooking from the Pacific Northwest Recipe Highlights:
“Spring Rain in the Puget Sound Lowlands”
Gin-Cured Sockeye Salmon, Seared Sturgeon with Spring Risotto, Espresso Encrusted Lamb Loin with Parsnip Puree & Spring Gremolata, Fir Tip Vesper
“Warming Tides and Summer Berries”
Dandelion Gremolata, Heirloom Tomato Gazpacho with Sourdough Toast Points & Dungeness Crab, Snail & Fungi Flatbread with Stinging Nettle Pesto and Gin Olive Oil, Trailing Blackberry Manhattan
“Late Harvest in the Fields”
Northwest Chowder, Wild Mushroom Bisque with Douglas Fir Foam & Chanterelle, Bourbon Apple Camembert Crisp with Garlic Caramel Sauce, Ginger-Spiced Toddy
“Frost in the Cascades”
Apple & Chestnut Bisque, Snow Day (Winter) Salad with Guanciale & Potato Vinaigrette & Sprouted Lentils, Persimmon Crème Brulee, Rose Hip & Rye
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