led him to a position as Food & Beverage Director and Executive Chef for Downtown Seattle’s Columbia Tower Club, and hotels: Hotel 1000 and the Grand Hyatt. The beautifully photographed cookbook celebrates seasonal, sustainable, and responsibly sourced ingredients from the Pacific Northwest that are the foundation for both the kitchen and the distillery. John’s love affair with camping, kayaking, and foraging feed his inspiration and motivation. The recipes in Spirited Cooking from the Pacific Northwest come from wild resources found in Washington State’s cold, clean watersDungeness crab, sturgeon, salmon, bull kelp, and lush green forests- lion’s head mushrooms, salmonberries, stinging nettles. Cocktails found in the book also benefit from regional delights: fir tips, raw honey from bee hives at the distillery, fiddlehead ferns. “Cooking at Fremont Mischief affords me the freedom to be creative,” says John. “I am energized by using wild and seasonal products from the kitchen in our cocktails, and creating dishes that are harmonious with Mischief’s spirits.”
The local, and sustainably grown raw materials and/ or organically Pacific Northwest produced grains and grain varieties used in Mischief spirits, echo John’s commitment to the food. Crafting small batch, fine spirits require a scientific approach, true artistry, and a continuous eye for detail. Guests want to know where their food comes from, how it was produced, and how it was handled in production. John and Patti work closely with their growers, millers, and maltster to maintain purity and quality throughout the distillery process. Says Patti: ”When we first met John, we had an instant connection; he is like us in so many ways. Spirited Cooking from the Pacific Northwest speaks to the intersection of our spirits and John’s cooking.”
June Issue 2023 v Food & Beverage Magazine | Page 78
