Come on in and say hi to Harlan any night we’re open, he’ll be right at the front of our kitchen. His work ethic is infectious and is always aimed at achieving the highest of culinary standards. He worked under the critically acclaimed Chef Joshua Ketner, learning to marry PanAsian cuisine with French culinary technique before being appointed our sous chef and finally, Chef de Cuisine in the Fall of 2015.Īs a leader, Harlan is constantly teaching and pushing his team to put the utmost consideration into flavor and technique. Harlan’s exciting sense of cuisine comes with unexpected gastronomic riffs, and an uncanny ability to balance flavor, texture, aroma and seasonality. A member of the Peerless family since 2011, he has an endearing commitment to innovative flavor combinations that have been translated into some of Oregon’s most talked about plates.

If you are not vegan or vegetarian, try cooking these in a hard fat.Passion for food runs through the veins of Chef Harlan Brooks and he wasted no time finding his voice in the Peerless kitchen. I freeze them on a baking tray, then stack them with baking parchment between them in a bag. They take 8-10 minutes to cook from frozen at a medium heat. Worcestershire sauce contains anchovies, but if that is not a concern for you, use that instead!Ībsolutely! Freeze them up before frying then cook them up right from frozen when you want them. It is not the same and folk love to argue about which is the best, I use it in this recipe because it is both vegetarian and vegan. It is similar in many ways to Worcestershire sauce. You can flour your hands if they are too sticky. Take 1 cup of the mix and shape into patties. But if you using leafy greens be sure to dry them well before mixing them with the potatoes. Ingredients 6 cups (768 grams) leftover mashed potatoes 2 cups (256 grams) cabbage 1 tablespoon (15 grams) salted butter Instructions To a large bowl add the mashed potato and cabbage. Nope, any old greens will do, everything from cabbage to kale. If you are more moderate with your butter/cream usage then yes! It depends, I put an obscene amount of butter in my mash and that makes it unsuitable for this recipe. The more floury potato, the softer and more “mash” like the bubble and squeak will be. You can get away with anything apart from very waxy salad potatoes because they will not hold together.

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