Dishing on Dinner Parties | Seattle Magazine

This story is featured in the July issue of Seattle magazine. Subscribe here to access the print version.

If you’ve ever invited renowned restaurateur and chef John Howie to a dinner party, he won’t judge you.

“I’m lowering my expectations,” says Howie, owner and operator of Beardslee Public House & Brewery, John Howie Steak, Seastar Restaurant & Raw Bar, Wildwood Spirits Co. and Whiskey by John Howie. He also runs a restaurant called In.gredients on the Microsoft campus and is the author of two cookbooks. “If I go out now, I might be a little more critical. But if I go to someone’s home and they cook for me, everything is fine. “

Howie, who began his culinary adventure at the age of 15, shares some simple tips to keep your dinner guests from judging you, too. One important piece of advice: don’t drink too many cocktails. You will forget about the food.

What’s the only thing you want everyone to know about entertainment?
I like to make sure things are as good as prepared for dinner so I don’t have to work all the time trying to be with my friends. It is better to prepare or pour a cocktail than to have to constantly watch things in the kitchen.

What do you serve when you are entertaining?
First of all, I always recommend that people put their meat down and bring it to room temperature. Everyone thinks that is dangerous. It is not. You will sear the outside of it and it won’t be out that long. Then let it rest on a baking sheet and it will go into a 400 degree oven. And it can sit on that tray for about three hours before putting it in the oven for eight to 10 minutes. You have seared the outside and all of the fat on the inside has started to melt and work into the meat. This is a great way to cook your steaks.

How do you cook fish?
People struggle with fish overcooking. I have a couple of different ways to make fish. One is that you just cut it thinner and sear it in a very hot pan for maybe three to four minutes, then turn the pan off and let it sit for a few seconds. Then put a digital thermometer in the fish. You can get them on Amazon for $ 10.

What should every cook have?
I was visiting friends a few weekends ago. I rubbed a piece of garlic on my hands to get the skin off. And because she didn’t have one, I got her a garlic peeler to keep her hands from getting roughened or smelling like garlic. That and the Biotherme are two things everyone should have in the kitchen.

How do you dress up the basics like dogs and burgers?
It’s barbecue season. Burgers are pretty simple. I would make a little mix – have some whiskey or soy sauce – and if you like it a little spicy, maybe add some sriracha mix and garlic and baste the burger before it goes on the grill. That gives the meat so much flavor, it’s amazing. Don’t be afraid to mess up your sauces.

Are you asking people to experiment or measure everything?
I do it by eye and taste it. Whatever it takes more of, add it in. I always tell people when they have my recipes, if something doesn’t work just take it out.

What are some good options for drinks that you can make ahead of time?
You can fill up pretty much anything as long as you don’t top it off with ice until it’s ready to drain. Some people have gotten to buy these little barrels and age like a Manhattan. You put everything together for the Manhattan, like the vermouth and the bitters, and let it sit for a week, two or three. Then you pour that over ice and you have a beautiful oak-aged Manhattan. One of our most popular is the blood orange martini. We use a blood orange puree and a small fresh sour mixture. We make our own with lemon, lime, and some simple syrup. Add these elements with a really good vodka and this is a beautiful cocktail.

What annoys your pet when you attend an outdoor barbecue or dinner party?
I think the worst thing for me is when they forget to eat because they’ve had too many cocktails and we’re late to eat. Then you get a little “hangry”.

What can people learn from restaurants?
It’s difficult because you don’t always see what’s going on in the kitchen. Some kitchens are on display and can be toured, but most people don’t spend enough time to really take out anything. If they love the taste in a dish ask the waiter to let the chef tell you what they’re putting in and maybe choose what you like and go home and practice to make it work for you . Most of the food is already ready. When I go out to eat, I always try to combine things that I’ve never had or seen before. It just opens me up to new thoughts and ideas.