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Alaska - Patrick Hoogerhyde
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Executive Chef –
WildFin Seagrill
737 West 5th Ave
Anchorage, Alaska 99501
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Raised in King Salmon, Alaska on subsistence salmon and wild game. I came to understand the importance of properly cooking and preparing food. The freshness and quality of that time in my life is etched into my passion for cooking. Upon graduating from Western Culinary Institute in Portland, Oregon I returned to define my future with food.
As a Sous Chef for “The Marx Bros. Café “ I focused on the style and quality of food that brought me to return to Alaska. Continuing on to the “Crow’s Nest” as Chef de Cuisine I kindled my passion for culinary exploration and excelled in hand crafted quality. Ultimately obtaining the AAA “Four Diamond “award. In the continuous pursuit of my professional goals I become the Executive Chef at the “Anchorage Marriott Downtown” where I headed the opening culinary team. I received Marriott’s International “Award of Excellence” as well as the local American Culinary Federation chapter’s “Chef of the Year” award by setting and training to the highest standards. Next I joined “ORSO” as Executive Chef , an independent restaurant in the Brews Brothers LLC portfolio. There I embraced the philosophies and values of hospitality that I adopted as my own. Next I will lead the culinary team as Executive Chef of our third venture “WildFin Seagrill”. My culinary philosophy is “you’re only as good as the last meal you cooked”. |
Competition Recipe
Wild Alaskan King Salmon
Wild Alaskan king salmon glazed with a foraged low bush cranberry infused birch syrup molasses on an alder smoked sea salt dusted Susitna Valley hash of potatoes, onions, and mushroom nested with Alaska summer greens tossed in a smoked Alaskan porter and alder Moostard vinaigrette
Ingredients
6 oz portions 4 ea - King Salmon fillet
5 oz portions 4 ea - Alaskan Alder Smoked Sea Salt Dusted Susitna Valley Hash
8 oz - Fresh greens- Arugula/ Tatsoi/ Wild greens
6 oz - Smoked Alaskan Porter & Alder Moostard Vinaigrette
6 oz - Foraged Low Bush Cranberry Infused Birch Syrup Molasses
2 T - Butter/ Oil
2 T - Birch Syrup
TT - Kosher Salt
TT - Pepper
Chive or Scallions
Cooking Method
1. Heat a sauté pan with butter/ oil, season salmon with birch syrup, chives/ scallions, salt & pepper.
2. Sear salmon and cook to medium rare -adjust heat as necessary and rotate fish to evenly cook salmon.
3. Toss greens in smoked Alaskan porter and alder Moostard vinaigrette.
4. Plate hash, greens, and salmon
5. Drizzle salmon with glaze and swirl vinaigrette on plate
Foraged Low Bush Cranberries
Foraged Low Bush Cranberries Infused Birch Syrup Molasses
Ingredients
2 T - Butter
½ c - Shallots- Minced
4 T - Garlic- Minced
2 T - Black Pepper- Cracked
2 c - Birch Syrup- Maple may be substitute
½ c - Fireweed Honey- Local honey may be substitute
2 c - Low bush Cranberries
Cooking Method
Heat butter in pan and sweat shallots and garlic.
Add honey, syrup, and peppercorns simmer 3-5 min.
Fold in cranberries, remove from heat.
Alaskan Alder Smoked Sea Salt Dusted Susitna Valley Hash
Ingredients
1 lb - Potatoes- Medium diced
½ c - Mushrooms- Pulled
½ c - Onions- Medium diced
2 T - Butter
TT - Smoked Salt
Cooking Method
In sauté pan melt butter, season and caramelize onions and mushrooms
Season with smoked salt
Crisp potatoes in fryer and toss with onions, mushrooms and smoked salt
Smoked Alaskan Brewing Porter
Ingredients
2 T - Shallots
1 T - Garlic
1 ½ c - Alder Smoked Moostard- Stone Ground Mustard
¾ c - White Wine Vinegar
½ - ¾ c - Alaskan Brewing Smoker Porter
2 c - Canola oil
TT - Kosher salt
Cooking Method
Roughly chop shallot and garlic.
Combine in food processor or with hand blender shallots, garlic, mustard, and vinegar- puree.
Add in ½ porter and slowly drizzle in oil to emulsify into vinaigrette.
Taste and adjust with salt and porter for consistency and desired flavor
Chefs Favorite Easy to Prepare Seafood Recipe
Grilled Halibut
Grilled halibut with a sauté of peanut potatoes, asparagus, cherry tomatoes
and fresh herbs finished with a Mayan sweet onion & sherry compote
Ingredients
6.5 oz 1 - Halibut
Sprinkle- Kosher salt & Pepper
1t - Olive oil
¾ c - Peanut potato- pre roast like a baked potato
6 ea - Cherry tomatoes
10 ea - Asparagus
1/3 c - Chicken stock
1TBLS. - Butter
¼ c - Onion compote (garnish)
Cooking Method
1. Season, oil and grill halibut medium rare
2. In hot olive oil sauté peanut potatoes until heated thru ½
3. Add asparagus and season with Salt & Pepper warm thoroughly- Don’t caramelize
4. Add tomatoes and toss lightly
5. Deglaze with stock heat with minimum reduction
6. Lightly melt in butter off heat
7. Plate in bowl top with halibut and warm compote
Sweet Onion Compote
Ingredients
4 lbs - Sweet onions- peeled & sliced
1T - Thyme- dry
1 T - Garlic powder
½ T - Kosher salt
4 oz - Butter- salted
½ C - Sherry vinegar
3 T - Chives- sliced
Cooking Method
1.Heat butter in Sauté pan and sweat( slowly heat don’t brown) with herbs and spices removing 90 % of the liquid- occasionally stirring to prevent burning about 30 – 40 min cook time
2. Deglaze with sherry vinegar- Not Sherry wine- and reduce golden brown color about 2/3 liquid
3. Cool and stir in chives
Chef alternatives/ Suggestions
-You can substitute any firm white fish
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