Subject:

Dalis Chea

  • Blogs

    July 22, 2011

    Fresh Bistro Adds Interactive Element to Pig Roasts

    ​A chef who patronizes the farmer's market has become such a central component of so many restaurants' story lines that restaurant websites frequently include pictures of their chefs fawning over a local vendors' lettuce. Dalis Chea of Fresh Bistro wants his customers to know he's sincere abou ... More >>

  • Blogs

    June 18, 2010

    Meat Sundae

    ​Can you guess what's in this dessert? Besides bacon? This creation from executive chef Dalis Chea of Fresh Bistro (who really, really likes pork) is made from vanilla bean caramel ice cream, bacon pecan brittle and shaved cured foie gras. I know I said the bacon bubble had burst with these ... More >>

  • Blogs

    June 9, 2010

    Top 5 Surprising Chef Facts

    What do we really know about the chefs of restaurants we patronize? Usually, after reading an article or two, we learn where they grew up, went to school, where they buy their produce and what inspired them to start cooking in the first place. We dug a bit deeper and found some fun and intriguing de ... More >>

  • Blogs

    May 26, 2010

    Snaps from Fresh Bistro's First (But Not Last) Pig Roast

    Photo courtesy Fresh Bistro's Facebook Page​Hopefully some of you got out to visit Fresh Bistro for their first pig roast of the season. I mentioned it last week while running through all the Seattle barbecue news I could find. One thing I missed, though? Fresh Bistro and its chef, Dalis Chea ... More >>

  • Blogs

    May 19, 2010

    This Week in Pork: Urban BBQ's and Pig Roasts

    It looks like he's dreaming of his own butchering. Creepy...​There's just something about a spring day that makes gastronauts think of pork. I mean, there's something about a winter day that does the same thing. Something about a summer day or a nice, crisp autumn afternoon. And sometimes it' ... More >>

  • Food

    April 28, 2010

    Seattle Weekly's Happy Hours Guide

    It looks like he's dreaming of his own butchering. Creepy...​There's just something about a spring day that makes gastronauts think of pork. I mean, there's something about a winter day that does the same thing. Something about a summer day or a nice, crisp autumn afternoon. And sometimes it' ... More >>

  • Blogs

    February 23, 2010

    Will Blog for Food: Now, This is How You Throw a Wedding!

    The lovely couple​Who turns down an invitation to the wedding of two chefs? Not me. This past Sunday I was lucky enough to score the invite of the century: The matrimony of Natalie West, Executive Pastry Chef for Purple Café & Wine Bar/Barrio in Bellevue and Alex Nemeth, Executive Chef of Ove ... More >>

  • Blogs

    February 9, 2010

    Will Blog for Food: A Super Bowl Party Gone to Hell

    In this new weekly Voracious column, yours truly has undertaken the incredibly difficult task of reporting on what the uber-foodies of our city serve to their guest when they throw parties. All of these shindigs will have two things in common: they'll have good food and they'll be hosted by those yo ... More >>

  • Blogs

    October 12, 2009

    This Week's Recipe: Dalis Chea's Cornish Hens with Quince Reduction

    ​Dalis Chea began his culinary education working at his parents' bakery as a child. Chea's formal training includes graduating from the Le Cordon Bleu Culinary Arts Program in Portland and working under executive chef Greg Atkinson at Canlis and chef Kevin Davis at Oceanaire. As executive chef ... More >>

  • Food

    August 5, 2009

    Herban Feast Goes Legit

    But the caterer's trying too hard at its stationary digs in West Seattle.

  • Blogs

    May 1, 2007

    Beef Tripe Salad and Durian Custard

    But the caterer's trying too hard at its stationary digs in West Seattle.

  • Food

    April 25, 2007

    Cambodian Cuisine, Dining for a Cause, and Other Ways to Stay Full

    But the caterer's trying too hard at its stationary digs in West Seattle.

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