 | Chef John NelsonJohn Nelson is a Northwestern chef in the truest sense. He derives his culinary inspiration from the area’s land, sea and people, and focuses on using seasonal ingredients no matter where he cooks. “The uniqueness of my culinary offerings is shaped by the fertile land and sea that braised and flavored my childhood,” says Chef Nelson, who worked as head chef in four of his own restaurants until 2006, when he assumed the role of food and beverage operator for Oregon’s prestigious Brasada Ranch and opened his fifth restaurant, The Blue Olive. “My backyard was filled with opportunities to hunt, fish, trap and scavenge, and to learn about the immigrant cultures that called my playground home. As the grandson of Swedish immigrants, I learned very early about old country techniques and flavors. Beyond the Scandinavian influences, I was also introduced to the simplicity of Asian cooking techniques as a dock rat. Since many of my relatives worked in the commercial fishing industry, I’d roam the docks and would often find myself on the log ships from the Far East eating with the crew members and the captain. My cooking still reflects those meals.” He is currently writing a cookbook in which he shares recipes, cooking tips and the childhood experiences that shaped his culinary perspective. As in his television shows, Chef Nelson manages to involve his audience. “If you are looking for something that tastes like walking through the deep, dense, wet, sun-blocked green forests of the Pacific Coast range, this is it, “ reads his entry about Sautéed Fiddle Head Fern. “You can find fiddle heads in the spring at your specialty market or farmers markets, but if not substitute Jerusalem artichokes.” The cookbook’s title? Sookum! (Chinook slang for awesome!). And that just about says it all when it comes to Chef John Nelson. |