SEATTLE KITCHEN | Cooking Crab with Vincent Nattress

Seattle Kitchen's Interview with Chef Vincent Nattress

Last month, we hosted a Dungeness Crab cooking class. Like all of our classes, this one was held in our beautiful open kitchen. This time, Tina Nole from Seattle Kitchen was interviewing Vincent while Whidbey Camano Island Tourism was taking beautiful photos of all the fun. Just look at the wonderful food our students created—and got to eat at the sit-down meal we serve at the end of every class!

Wish you could have been there?

  • We offer cooking classes from Fall through Spring!
  • Listen to the interview in the Seattle Kitchen archives—at the 23:56 minute mark, Vincent starts talking about his passion for cooking, Whidbey Island and our Dungeness crab cooking class.
 
Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries weekends on KIRO R…

Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries weekends on KIRO Radio 97.3 FM.

cooking class, press, interviewTyla NattressOrchard KitchenSeattle Kitchen, LocalHarvest.org, Dungeness crab, Whidbey Camano Island Tourism