About Chef Amar
From region to region, David got impassioned with the diversity of terroirs and environment of France.
From early childhood, whether helping his mother or grandmother, he began apprenticing without knowing what would become his trade.
David graduated from culinary trade school in the town of Arles in Provence after apprenticing with Michelin star Chef Jerome Laurent, “le Cilantro.” He worked his way up the ranks from apprentice to line.
“On a sweet September night in 2006, as I was getting ready to close for the night, walked in a most charming lost tourist from Kitsap County. Today, she is my wife of 12 years!”
Chef Amar is the Executive Chef for the Kitsap Golf and Country Club since 2016.
Why Use Local Farming?
Responsible farmers and farming practices are an integral part of proper land management. Maintenance of the land, by planting, grazing, mulching, help prevent erosion, flooding and fires. Furthermore, local farmers are the guardians of local flavor and culinary traditions. I choose, as much as possible, to work with local seasonal produce. They are always more flavorful, harvested at the peak of ripeness.
“You can taste the care the farmer put in the produce from seedling to harvest and even transport.”
Keeping the small farmers around provides jobs, reduces vacant land, beautifies the landscape and reduces the amount of pollutants. Recently, an effort is being directed by a community of local chefs to meet, network and support farmers. For those of you who are local chefs and farmers, check out “Kitsap Chef Society and Trade Guild” on Facebook.
Featured Farm & Recipe
I like to work with “Red Dog Farm” from Chimacum, WA. They grow everything organically and provide a wide diversity in all seasons. Great care is brought to their produce. I do not even check their delivery anymore and the best part, Key City of port Townsend will deliver your order placed with them.
Butternut Squash Soup
Recipe by Executive Chef David Amar
Butternut squash is a staple of the Northwest Fall and mild Winter. And what better than a warm and filling soup on a brisk day.
Here’s what you’ll need for it:
– 1 butternut
– 2 cups of heavy cream
– olive oil
– salt & pepper
– And some of the following blend of Spice: 1 vol green cardamom, 1 vol coriander, ¼ vol each cinnamon, nutmeg, 1/8 vol each clove, cumin, star anis and ginger. It is a more floral version of pumpkin spice.
Split your squash lengthwise, dig out the seeds (optional if you have a Vitamix, super blended seeds are flavorful and nutritious and lend a great consistency).
Oil and season the flesh exposed side of the squash, with the oil, salt pepper and my pumpkin spice. Place flesh side down on a parchment lined baking sheet and roast at 375F (convection) or 400F (standard) until a blunted tooth pick goes through it effortlessly and let to cool for 5min.
With a spoon, carve out the inside of the squash into your blender with the cream, blend on max speed to create a heavy froth called “Velvet”, correct to taste with the same seasonings.