In these times of self-isolation and uncertainty, we know one thing for sure: you’ve got to eat. In the spirit of staying inspired and crafty in our kitchens, we’re serving up our second helping of our #BitterBites series featuring Chef Peter Huelle!
Peter has worked in countless kitchens in his career as a chef, even as far-reaching as Bhutan – a landlocked country in the eastern Himalaya mountains. In this feature, Peter uses his diverse background to bring you a unique take on the classic American barbecue sauce.
“I was born into a large military family. Seven kids total, with me being the second youngest. Growing up we all had to help in the kitchen to some extent, and being in kitchens reminds me of home. I’ve lived on both coasts of the United States, but most recently, I moved home after living abroad in the country of Bhutan. There I met my wife Mamta. We moved back to the states in 2019 and Seattle is our home. I’m currently working as a private chef.
I’ve worked for Aman Resorts in Bhutan, and all over Seattle including Single Shot, Matt’s in the Market, Café Campagne, W hotel, and Ethan Stowell Restaurants.
I loved Bhutan. It was amazing getting to work with such a humble culture. Everyone wants to learn, which was very motivating for me as a chef. It made me want to learn more and to push not only myself but my team. The produce was some of the freshest I’ve seen – fiddlehead ferns and chanterelles being one of the many highlighted vegetables.
I enjoy using Scrappy bitters. It’s refreshing and unique. When you add it to sauces it leaves your guest guessing with a clean aromatic taste on their palate.
Scrappy’s Orange Hoisin Barbecue Sauce
Posted: Tuesday, March 24th, 2020 at 2:29 am