Photo by Geoffrey Smith Meet Bastille's new chef, Jason Stoneburner. Bastille's new chef has been in the kitchen since he was 19, doing grunt work
Photo by Geoffrey SmithMeet Bastille's new chef, Jason Stoneburner.Bastille's new chef has been in the kitchen since he was 19, doing grunt work for a ball-busting French chef. He didn't quit. He manned up, and now, finally, he's got his own kitchen. Do good, Jason!
Read part one of this week's Grillaxin to learn more. And now, let's talk sammies.
SW: Build an extreme sandwich for us. What would you stick between two slices of bread?
Jason: Country goes uptown: Fried quail, potato salad, and dill beans on a biscuit.
Is one person in your kitchen in charge of family meals for the staff? What do y'all typically have?
The sous chef, Fletch, has been making pork katsu for three weeks straight. Please stop! I can hear myself getting fatter.
Describe Bastille's rooftop garden.
It's a sanctuary of sorts. A place where you clear your mind and slow down.
What's been the most challenging thing to grow?
The larger heirloom-tomato varieties.
Do you have a staff gardener?
Colin from Seattle Urban Farm helps us keep things moving.
Do you have a guilty pleasure?
Brady's smoked oyster dip on saltine crackers. The base of it is half mayonnaise and half sour cream.
What's your ultimate meal?
BBQ beef ribs, cornbread, and greens--if you throw in a wet nap and a T-shirt to change into when I'm done, then I'm all covered.
Where do you like to go out to eat in Seattle?
Pecos pit, Korean tofu house, Bambino's pizza.
What are some of your favorite dining destinations?
Portland, L.A., coastal Mexico.
Let's end on a sweet note. What's your favorite down-home dessert?
Key lime pie.
Check back for part three of this week's Grillaxin for a recipe from chef Jason Stoneburner.
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