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How to Cook A Wolf
2208 Queen Anne Ave. N.
Seattle, Washington
206-838-8090

Tavolàta
2323 Second Ave.
Seattle, Washington
206-838-8008

Anchovies & Olives
1550 15th Ave.
Seattle, Washington
206-838-8080

Union Restaurant
1400 First Ave.
Seattle, Washington
206-838-8000

22 recipes by Ethan Stowell

• Coq au Vin
• Mussels with Speck, Lemon and Oregano
• Simple Pork Posole
• Short Rib Stew
• Sunset Punch
• Strawberries in Prosecco with Vanilla Ice Cream
• Wild Mushroom and Burrata Bruschetta
• Baked Orecchiette with Pork Sugo
• Baby Potato Salad with Radishes and Celery
• Braised Chicken with Olives and Sweet Peppers
• Bouillabaisse
• Beet Salad with Watercress and Fresh Pecorino
• Chicken Hot Pot with Mushrooms and Tofu
• Eggplant Parmesan with Crisp Bread Crumb Topping
• Cucumber and Baby Pea Salad
• Crisp Butter Cookies
• Farro Salad with Fried Cauliflower and Prosciutto
• Grilled Shrimp with Oregano and Lemon
• Grilled Lamb Chops with Garlic, Chiles and Anchovies
• Grilled Bread and Marinated Tomato Salad
• Lamb Tagine with Green Olives and Lemon
• Osso Buco with Citrus Gremolata

Why he won Because, as a self-taught chef, he applies his exceptional home-cooking skills to Pacific Northwest seafood and produce to create delicious, accessible dishes.

Born Königstein, Germany; 1974.

Experience Lampreia, Nell’s and the Painted Table, Seattle.

How ballet influenced his cooking “My parents ran the Pacific Northwest Ballet Company. My mom always said that to be a great dancer, you need discipline and technique. It took years for that to sink in.”

Food obsession Uncooked dishes. “I love everything raw right now: toro or kohada [shad], veal carpaccio, beef tartare. I’m not on a raw-food diet, but I think the best thing you can do to a dish is to add a little salt, a little olive oil. Some things need a little pepper or anchovy oil. It’s not a good way to prepare an 18-ounce T-bone, but it is a good way to tell how much respect a kitchen has for the food.”