Show 275, May 26, 2018: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA

Tyler HansenCentrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all what the island, and the region has to offer. They even make the extraordinary effort to bake daily all the breads used in the restaurant. The bread is so popular that it’s sold to other Island restaurants and retail markets.

“Historically the island provided an abundance of food, with the prairie serving as a sacred place for those who lived there. We honor that tradition at the restaurant today working with the farmers who continue to keep that heritage alive on the island.”

“Creating the entire experience from scratch is what makes the restaurant tick. The first wheat fields on Whidbey were harvested in September to mill the local flour for the bread. Being involved with the growing process to the finished product on the plate is the passion that drives the kitchen.”

Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

 

Show 36, July 20, 2013: Celebrity Chef and Cookbook Author, Tal Ronnen

Tal Ronnen of Crossroads KitchenWe first met Chef Tal Ronnen on the show last month. He refreshingly creates tasty plant-based fare without a heavy political agenda. His newest restaurant is the fine-dining Crossroads in West Hollywood. He’s also the author of the New York Times’-bestseller, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.

A few years back casino mogul Steve Wynn brought Tal in to Wynn Las Vegas and Encore at Wynn Las Vegas to create vegetarian items for all his restaurants. Tal discussed that highly unusual experience and what it was like to work with incredibly demanding celebrity chefs who were responsible for overseeing those signature restaurants.

Crossroads has just added lunch service on weekdays. The specialty is European-style sandwiches built around Chef Tal’s just-introduced line of Kite Hill vegan cheese. Also available at the counter are marinara and Bolognese sauce and Ronnen’s Kite Hill cheeses.