The Voice4Chefs Podcast ChefMichael

**Introduction:** 
In this episode of the Voice4Chefs Podcast, we sit down with Ben Hodgetts, the mastermind behind Bar Harbor, a seafood hotspot in downtown Seattle. Ben shares his journey from the East Coast to the West Coast, his love for seafood, and the story behind Bar Harbor's success.
 
**Background:**
 
- Ben Hodgetts opened Bar Harbor in downtown Seattle in 2016, drawing seafood lovers from around the world.
- Growing up on the East Coast, Ben developed a deep appreciation for the region's culinary traditions and sense of humor.
- Despite not coming from a restaurant family, Ben was drawn to the hospitality industry from a young age and has worked in every role imaginable in a restaurant.
 
**East Coast Roots:**
 
- Ben's upbringing on the East Coast instilled in him a love for seafood, particularly lobster and Dungeness crab.
- He recalls fond memories of clamming, crabbing, and lobstering with family and friends along the Jersey Shore and in Portland, Maine.
 
**Transition to the West Coast:**
 
- After culinary school and a stint in Europe, Ben found himself in Seattle, where his father lived.
- Inspired by the lack of Dungeness crab rolls on the West Coast, Ben set out to introduce this East Coast favorite to Seattle diners.
 
**The Birth of Bar Harbor:**
 
- Initially conceived as a wine shop with a focus on Dungeness crab rolls, Bar Harbor evolved into a full-fledged seafood restaurant.
- Ben's commitment to quality ingredients, including fresh Dungeness Crab and Maine Lobster, set Bar Harbor apart from the competition.
 
**Navigating the Pandemic:**
 
- Like many restaurants, Bar Harbor faced unprecedented challenges during the COVID-19 pandemic.
- With creativity and resilience, Ben and his team adapted to the changing landscape, offering takeout and utilizing their outdoor space to ensure guest safety.
 
**Memorable Moments and Lessons Learned:**
 
- Ben reflects on the highs and lows of restaurant ownership, from the excitement of opening day to the challenges of managing a business.
- He emphasizes the importance of perseverance and humility, acknowledging that success in the restaurant industry requires hard work and a willingness to learn from others.
 
**Looking Ahead:**
 
- As Bar Harbor prepares to reopen its deck for the season, Ben looks forward to welcoming guests back and creating memorable dining experiences.
- He invites listeners to visit Bar Harbor and experience the joy of high-end picnic food in the heart of Seattle.
  
**Connect with Bar Harbor:**
- Website: www.barharborbar.com
- Instagram: @barharborseattle



Season2
To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
Support the show
Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef

Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.
James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.
The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.
Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.
Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.

Connect with chef James Trees @estherskitchenlv
Season2
To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
Support the show
Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef

Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.
James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.
The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.
Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.
Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.

Connect with chef James Trees @estherskitchenlv
Season2
Support the show
Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef

Episode Summary:
In this episode of the Voice4Chefs podcast, host Michael Dugan sits down with Jaynie Wetherbee a seasoned veteran in the restaurant industry with a deep-rooted passion for the farm-to-table movement. shares insights into her culinary journey, from her early experiences in the kitchen with her grandmothers to her formal training at the Seattle Culinary Academy. She discusses the inspiration behind opening her restaurant, The Well and Table, in Issaquah, Washington, and highlights the importance of supporting local farms and serving seasonal dishes to her community.
**Growing Up and Early Culinary Influences** 

Jaynie recalls spending time in the kitchen with her grandmothers as a child, sparking her love for cooking and comfort food. Despite initial doubts, she pursued a culinary career, attending the Seattle Culinary Academy to hone her skills and deepen her appreciation for food.

**Culinary School Experience** 

Jaynie reflects on her time at the Seattle Culinary Academy, describing the rigorous yet rewarding program. She gained valuable knowledge and formed lifelong bonds with classmates, including insights from her internship at Lisa Dupar Catering and her involvement in the opening of Pomegranate.

**Transition to Front of House** 

Initially working in the front of house to support her family, Janie embraced roles as a server and bartender at Jack's Grill. Her experience there provided invaluable lessons in restaurant operations and customer service, shaping her future endeavors.

**The Inspiration Behind The Well and Table** 

Jaynie discusses the inception of The Well and Table, inspired by her community and commitment to supporting local farms. She shares the journey of writing a business plan and bringing her vision of wholesome, farm-fresh cuisine to life.

**Embracing the Farm-to-Table Concept** 

Janie's visit to the Quillisascut Farm School solidified her dedication to the farm-to-table movement. Influenced by pioneers like Alice Waters, she emphasizes the importance of seasonal ingredients and celebrates the flavors of the Pacific Northwest.

**Popular Dishes and Memorable Moments** 

Jaynie highlights popular dishes at The Well and Table, such as braised beef cheeks, prepared with seasonal accompaniments. She also shares memorable moments, from hosting esteemed guests to celebrating milestones with her staff and community.

**Handling Challenges and Looking Ahead** 

Jaynie approaches challenges with resilience and empathy, emphasizing the importance of finding solutions together. Looking ahead, she is excited to continue serving her community and creating memorable dining experiences.

**Valentine's Day Special** 

Jaynie announces a special Valentine's Day menu at The Well and Table, featuring a curated selection of appetizers, main courses, and desserts. 


Season2
To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
Support the show
Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef

**Introduction:**
Explore the vibrant world of Vietnamese cuisine and culture with Quyền Phan, the visionary behind Seattle's largest Vietnamese restaurant, Anchovies and Salt. Join us on a culinary adventure as Quyền shares the inspirations and stories that have shaped his approach to Vietnamese food.

---

**Segment 1: Origins of Anchovies and Salt 
Quyền's culinary journey began influenced by Hanoi's Fat Tin. Originating from Nam Dịt Town, the fall of Hanoi became the focal point inspiring Anchovies and Salt's unique menu.
---

**Segment 2: The Northern Pho Revelation 
Experience the distinction of Northern pho at Anchovies and Salt, deviating from the Southern counterpart. The light and delicate nature of Northern pho, devoid of heavy MSG use, define its authenticity. Fresh fall noodles replace the traditional dehydrated version, adding a unique texture.

---

**Segment 3: Culinary Secrets and Signature Dishes
Quyền's team crafted signature dishes, like deep-fried pho pillows, a rarity in the U.S. The forbidden eggplant challenges stereotypes with pickled eggplant and shrimp paste. Sizzling steak and eggs, along with short ribs infused with pho flavors, became unexpected favorites.

---

**Segment 4: Building Anchovies and Salt
As the largest Vietnamese restaurant outside Vietnam, Anchovies and Salt showcases Saigon, Đà Nẵng, and Hanoi, paying homage to different regions. Quyền's dedication to authenticity is reflected in every detail of the restaurant's design.

---

**Segment 5: Family Meals and Cultural Bridge
Family meals in Vietnamese culture find a place in Seattle through Anchovies and Salt. The cultural bridge, symbolized by the hand of God and the Golden Bridge, connects Vietnam and the U.S. The restaurant becomes a platform to share Vietnamese culture globally.

---

**Segment 6: The Journey Continues
Quyền plans to expand Anchovies and Salt's menu, introducing diverse dishes from different regions of Vietnam. Unapologetically authentic Vietnamese cuisine remains the driving force behind Anchovies and Salt's success.

---

**Conclusion:**
Anchovies and Salt is Quyền Phan's commitment to preserving and sharing Vietnamese culture through diverse and authentic culinary offerings. Join us in the next episode for more on Quyền's journey and the wonders at Anchovies and Salt.

Website: https://www.anchoviesandsalt.com/
IG: anchoviesandsalt



Season2
To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
Support the show
Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef

Quyen, the owner of Anchovies and Salt, shares his remarkable journey, from growing up in Vietnam to establishing his successful Vietnamese restaurants in Seattle WA. 
**Early Beginnings and Culinary Memories:**          
   - Quyen grew up in Vietnam, learning to cook at a young age, often preparing rice for the family using an open fire.
   - Fond childhood memories include using bamboo pipes to control the fire, resulting in playful moments and charcoal mustaches from the smoke.
**Immigration Journey:**
   - Quyen and his family migrated to the United States through an immigration process, spending time in a refugee camp in the Philippines before settling in Washington.
 **Entrance into the Restaurant Industry:**
   - Quyen entered the restaurant industry to create job opportunities for family members who had migrated to the U.S. during challenging times.
 **Creating a Unique Restaurant Atmosphere:**
   - Anchovies and Salt aims to transport customers to Vietnam, creating a culturally rich and beautiful ambiance.
   - Quyen emphasizes the importance of storytelling to dispel preconceived notions about Vietnamese cuisine, highlighting the depth and variety of flavors.
 **Challenges and Adaptation:**
   - The restaurant faced challenges with changing dynamics in areas like Renton, Kirkland, and Sodo due to the pandemic, affecting customer traffic.
   - Quyen remains resilient, focusing on telling the story behind Anchovies and Salt to foster a deeper connection with the community.

Website: https://www.anchoviesandsalt.com/
IG: anchoviesandsalt
Season2
To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
Support the show
Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef