201003-ip-maria-hines.jpg
201003-ip-maria-hines.jpg

Maria Hines

Why Because she's obsessed with finding the best fish, meat and produce, and smart in how she uses them in her extraordinary Pacific Northwestern menu: She finds three ways to serve tomatoes with her luscious cod. Born Bowling Green, OH; 1972. Education Culinary program at Mesa College, San Diego, CA. Experience George's at the Cove in La Jolla, CA; L'Essentiel in Chambéry, France; Eleven Madison Park in New York City. Why she became a chef "I remember peeling carrots at my first restaurant job, and thinking, 'I can't believe someone would pay me to peel carrots. It's so fun.'" Pet peeve Cooks who slouch. "I know it's tedious to deleaf a case of parsley, but when you're in the kitchen, you need to look like you're working, not hanging out." Favorite farmer "I love Linda Neunzig, who owns Ninety Farms [in Arlington, WA]. I told her I wanted squash the size of her little daughter's hand. And it comes in that way each day." Favorite childhood dish Her mom's macaroni and cheese. "It's what we had for lunch when she let me play hooky from school." Pre-marathon training diet "I did a recipe for Runner's World on the best training dish with tuna, pasta and tomatoes. But what I really ate before the Seattle Marathon was beer, bourbon and doughnuts." Won Best New Chef at: Earth & Ocean; Seattle
Maria Hines likes to serve savory flans as appetizers. Here, sun-dried tomatoes make the custard taste especially luscious. More Vegetarian Recipes
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Sumac-Crusted Black Cod Salad
Rating: Unrated
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Maria Hines coats buttery-rich cod with ground sumac, a fruity, tart berry that grows wild in the Middle East and Italy.Plus: More Seafood Recipes and Tips
Maria Hines of Tilth in Seattle turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up the water temperature.Plus: Thomas Keller on Sous Vide More Salmon Recipes
During the summer, Maria Hines, chef and owner of Tilth, gets heirloom peppers from one of her favorite farmers, Billy Allstot. She'll sometimes add a silky red pepper puree to accompany this wild salmon dish, but here she goes without for simplicity. More Salmon Recipes
Juicy Buttermilk Pork Chops
Rating: Unrated
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"Berkshire pigs have the most wonderful flavor of all the pork I've ever tried," says Maria Hines of Tilth in Seattle. She buys her excellent, pasture-raised Berkshire pork from Skagit River Ranch in Sedro Woolley, Washington. $9.50 per lb; 360-856-0722.Plus: 20 Lessons from Chefs