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CHEF LINEUP:
SEATTLE CHEFS PAY HOMAGE TO AMERICA’S FAVORITE SANDWICH. LIL WOODY’S CELEBRATES 8th ANNUAL BURGER MONTH MARCH 1-28, 2022.
“K²FC”
Ingredients: Fried Chicken with Korean Spices, Chili Oil, Dill Pickles, Gochugaru Ranch, Lil
Woody’s Bun
Kenji is an American chef and food writer born in Boston. He attended MIT where he graduated with a degree in architecture. As a stay-at-home Dad, Kenji spends the majority of his time with his daughter. In 2015 his first book, The Food Lab: Better Home Cooking Through Science, was a New York Times best seller, won a James Beard award for best book on American cookery, and was named Book of the Year by the Institute of American Culinary Professionals. In 2020 he and his illustrating partner Gianna Ruggiero released their first children’s book; Every Night is Pizza Night. He is also a New York Times food columnist, and the Chief Culinary Advisor for Serious Eats, home to thoroughly-tested and explained recipes and food features. In 2017, he was the opening chef (and a partner) at Wursthall in San Mateo, a German-inspired California beer hall and restaurant. Learn more about Kenji at kenjilopezalt.com.
Says Kenji: “This sandwich is a variation on a Korean-spiced hot chicken sandwich I’ve been making for years at pop-ups, at home, at events, and even at my restaurant Wursthall in San Mateo. This special version keeps it simple with marinated double-fried chicken thighs, an aromatic chili oil, a spicy dust based on Korean while chili flakes and black sesame seeds, a gochujang ranch sauce, and dill pickles on a buttery bun. Think: Popeye’s chicken sandwich by way of Korea and Nashville.”
“Bombay Joe’s”
Ingredients: Lamb, Herbed Raita, Pickled Onions, Brioche Bun
Preeti Agarwal, an Indian chef born and raised in Uttar Pradesh, India has been quietly building a dedicated audience for her pop-up Indian dinners called Meesha, which bring modern Indian cuisine to the Seattle dining scene by using local and fresh seasonal ingredients. Through her work in food, she creates and shares traditional Indian dishes with exciting flavors and ingredients that are reflective of her upbringing and heritage. Her approach to cooking is simple and enticing with the use of earthy spices, many of which have been part of her own family for generations.
In 2018, Preeti opened Meesha restaurant in Seattle’s Fremont neighborhood. With a passion for elevated cooking, Meesha aims to bring contemporary Indian cuisine to the Seattle dining scene. The restaurant combines traditional preparations with local ingredients for dishes that are authentic to both their Indian origins and Pacific Northwest setting. Learn more about Preeti at meeshaforyou.com.
Says Preeti: “This Indian Lamb Sloppy Joe is inspired by Mumbai's Keema Pav and is made with a twist! If you have tried keema pav at one of the Irani restaurants in India, you'd get why Keema Pav has the iconic status that it does. Spicy lamb mince slow cooked with spices and garnished with pickled red onions and jalapeños. I gave this a little facelift and call them Bombay Joe’s.”
“The Longgorosa Burger”
Ingredients: Grass-Fed Beef, Bacon Longanisa Marm, Queso de Bola, Chili Apple Orosa Sauce, Turmeric Adobo Mayo, Winter Atchara, Lil Woody’s Bun
Aaron is a Filipino American chef born and raised in the Pacific Northwest. After graduating from the University of Washington, he attended the Seattle Culinary Academy while working in the Basque focused Spanish restaurant, The Harvest Vine. In 2010, Aaron joined Intellectual Venture’s Modernist Cuisine team lead by Nathan Myhrvold, working as an R & D Chef for over five years. During that time, he had the opportunity to stage in Paris with Michelin-starred chef, David Toutain, as a means to understand the Modernist approach through the lens of French gastronomy.
Aaron has been engaged in the Filipino American community for many years and has been able to focus his activism in the food industry as a founder of ILAW: aiming to promote, serve, and empower Filipino Food & Beverage professionals in the Pacific Northwest.
Through Archipelago, Aaron has been able to marry his love for the craft of cooking with the flavors of his Filipino roots. Learn more about Aaron at archipelagoseattle.com.
Says Aaron: “With something as iconic to this country as a burger, we just wanted to give you the most American thing we could think of… The Longgorosa Burger.
Our burger is made with hyper local ingredients— turmeric, lemongrass, and heirloom garlic to name a few. Also included are highlights such as our house-made bacon longganisa marmalade and Maria Orosa sauce. Each bite is a taste of American history, telling the stories of those who have shaped our region."
“Romesco Burger”
Ingredients: Smoked Paprika-Spiced Beef and Pork Burger, Melty Leeks, Hazelnut-Almond Romesco Sauce, Escarole in Parsley Sauce, Mayo, Lil Woody’s bun
Emily is the chef and co-owner of The Corson Building in Seattle, WA. Originally hailing from the Midwest, Emily landed in Seattle in 1999. Throughout her time in the northwest, Emily has established a connection to the abundant landscape that surrounds her. This relationship coupled with an always growing curiosity for the flavors and traditions of many other cultures and the myriad ingredients grown by friends near and far has shaped her cuisine. Emily lives in South Seattle with her husband and co-owner of The Corson Building, Matthew Dann and their two young children, Millicent and Montgomery. Learn more about Emily at thecorsonbuilding.com.
Says Emily: “With Lil Woody's Burger Month falling in the dead of winter, we wanted to use ingredients that were in line with the season but also enliven our taste buds with the flavors of sunnier climates. I love onion on a burger and thought that leeks would be a slight departure from the traditional raw or caramelized onions we often see on burgers. When cooking alliums, I am often reminded of the Spanish tradition of cooking wild leeks over wood fire in the spring which are served with Romesco sauce for dipping. To counter the richness of the Romesco and the paprika-spiced burger, we decided that the crisp and modestly bitter chicory, escarole dressed with a bright and slightly acidic parsley sauce would provide just the right balance.”
