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 Inside the Club KitchenThe key to great lox Where does your food come from? It’s the question that everybody is asking these days. Although Northwest dwellers like to think they have the market cornered on smoked salmon, European-trained chefs Gerard Parrat and Dominque Place couldn’t find a European-style smoked salmon in the area that met their standards—so they started making their own.  “It is the very best I have ever tasted in my life,” says Bellevue Club Executive Chef Paul Marks. Prized in gourmet restaurants, the Bellevue Club uses Gerard & Dominque’s delicate lox on bagels at Polaris and Luna Express, as well as in the bacon, lettuce, avocado, smoked salmon, tomato and wasabi mayo sandwich on the Polaris lunch menu. Splash also serves a deluxe lox and bagel on Saturday and Sunday mornings. Paul likes the fact that it’s made less than 20 miles from the Club in Kenmore. “We chose it because it is a local company, and we try to buy locally whenever we can,” he says. The European-style process starts with a fresh salmon filet, and then it’s slow-smoked using a blend of fruitwoods for complex flavors and a well-balanced finish with no preservatives or coloring agents. “It is a European-style cure, which is sweeter and milder than anything else I have tasted,” Paul says. Stop by Luna to try gourmet lox on a bagel with cream cheese, capers and red onion for a little taste of the Old World. |
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Bellevue Club REFLECTIONS | 11200 Southeast Sixth Street Bellevue, WA 98004 | 425.688.3161 | reflections@bellevueclub.com
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