Shannon Galusha

Unveiling Fresh Flavors

The month of August brings a bounty of harvest like no other in the year. Chef Shannon Galusha demonstrates what can be done with the amazingly wide assortment of fresh ingredients that are in his recipe of Prawns with Gazpacho and Avocado. As chef and co-owner of Seattle’s Veil Restaurant, he applies his culinary philosophy which he says is all about “eliminating the unnecessary to obtain simplicity,” as he creates inventive dishes inspired by seasonal ingredients furnished by local producers whenever possible.

Chef Galusha began his career learning from the very best of the best at Chef Thomas Keller’s famed French Laundry in California’s Napa Valley. The three years spent with Keller, followed by the obligatory pilgrimage abroad to work with several of Europe’s finest culinary artisans was immensely valuable in honing his skills and building his resumé. However, Chef Shannon’s dream of owning his own kitchen in his native Pacific Northwest was an unwavering goal that became a reality in 2005 with the opening of Veil in one of the Emerald City’s most upscale neighborhoods.

 When asked to elaborate on his own life and aspirations, Chef Galusha would only say that he really enjoys a wonderfully hectic schedule living his dream and suggested that this feature be about what he is about, which is the dish that he has so graciously contributed to show off the fresh harvests of the late summer season. Since Northwest Cuisine relies heavily on the use of the region’s fresh ingredients, this dish speaks for Chef Shannon as well as being a great example of regional cooking.

This recipe is a veritable smorgasbord of fruits and vegetables, so be prepared to spend some time touring almost every section in your local retailer’s produce department gathering the ingredients. It’s really a perfect summer dish with a combination of warm and room temperature elements that make preparation practical, and enjoying the results on a hot August evening absolutely delightful.

While your grocery list will be lengthy, the actual preparation time for this dish is relatively short, not counting an overnight marinade of the prawns. The four separate components of the dish are constructed separately, then brought together on the plate (and shot glass) in such a way that melds the separate flavors into one cohesive dish that simply works. In fact, before starting this dish, the chef suggested that it would be helpful to first visit the Veil website. The dish should replicate the delicate eloquence of the restaurant’s sleek décor, a motif that is accentuated with Chef Shannon’s distinctly artful plating style. This dish of the season does exactly what the chef intended, eliminates the unnecessary to obtain simplicity. Enjoy!