The view from Matt’s In the MarketThe final installment of our time with Matt’s In the Market Executive Chef Chester Gerl. You can read our interview here and here. With its prime location perched above Pike Place Market, Matt’s in the Market has always taken full advantage of the local bounty, changing the menu to reflect what’s fresh and in season. On the current menu is a Luna Bisque featuring winter squashes and Dungeness and King crab. You can grab a bowl during Matt’s newly launched “Lucky 7’s Happy Hour” (drink specials and seven $7 food items from 5 p.m. to 7 p.m. in the bar, Monday through Saturday), or you can cook up a whole pot at home with this recipe, courtesy of Chester Gerl.”Luna” BisqueMakes 2 quarts1 large sweet onion, diced2 large carrots, diced3 large garlic cloves1/2 teaspoon mace1 cup roasted butternut squash1 cup roasted acorn squash1 cup King crab2 cups heavy cream2 cups water1 cup white wine1 tablespoon salt1 teaspoon black pepper1 tablespoon butter1 tablespoon canola oil Half and seed the acorn and butternut squashes, place on a sheet tray with the butter and roast at 350 degrees until soft (about 40 minutes). Let cool and take the skin off.In a large soup pot sweat the sweet onions, carrots and garlic with the mace until soft, about 10-15 minutes. Deglaze the pot with the white wine and simmer for 5 minutes, add the water, heavy cream and crab, and simmer for 5 minutes. Stir in the roasted squash and season with salt and pepper, simmer on low for an additional 10 miniutes. Puree in a blender until smooth.