Boater’s Kitchen

Join Chef Ethan Stowell of Ethan Stowell Restaurants, Chef Taichi Kitamura of Sushi Kappo Tamura, and Chef John Wahlke of Mischief Distillery in our Boater’s Kitchen and get inspired by their mouth-watering cooking demos and recipes using bounty from the sea. Great for any boater, whether you’re cooking on board or at home!

Chef Stowell, named one of Food & Wine’s Best New Chefs in America in 2008 and a frequent James-Beard-Award nominee, first opened Union in 2003 and hasn’t looked back. His restaurants are some of Seattle’s best-known and most-loved including Tavolata, How to Cook a Wolf, Staple & Fancy, Red Cow, Rhone XIII and Goldfinch Tavern.

Chef Taichi Kitamura is a 3-time James Beard nominated chef and was featured in the Food Networks “Beat Bobby Flay”. Chef Kitamura is an avid fisherman and the executive chef and co-owner of Sushi Kappo Tamura in Seattle’s Eastlake neighborhood. It’s THE place to go for Pacific Northwest ingredients prepared in authentic Japanese style and where you’ll find Seattle’s most impeccably fresh, impeccably cut fish.

Chef John says he’s in this work for the sheer pleasure of creation. His culinary creations complement Fremont Mischief Distillery’s celebrated spirits and always  feature wild, home-grown, and local foods. He goes camping and foraging and brings forest delicacies back to the Mischief kitchen to experiment with. He also grows eclectic herbs and edible flowers in the Mischief on-site gardens for their cocktails, compound butters, and garnishes.

Featured recipes (as seen on Boat Show TV!) from Chef Ethan Stowell – Click to Download. 

DUNGENESS CRAB & AVOCADO DIP 

DUNGENESS CRAB CAKES

FRIED OYSTERS

OYSTERS WITH THREE SAUCES