Emmanuel Calderon, Goldfinch, The Four Seasons – Local halibut with succotash
Emmanuel Calderon, the Four Seasons executive chef, oversees the menu at Goldfinch, an Ethan Stowell restaurant. His tenure at Four Seasons has been a long one, from Mexico City, to Santa Barbara, Dallas, Scottsdale, Sante Fe, Beverly Hills, and Costa Rica. Time on cruise ships traveling the Mediterranean opened his eyes to the cuisines of Italy, Istanbul, and Greece, all of which have helped shape his dedication to the food he prepares.
“Being in Seattle has been wonderful on so many levels,” Calderon told SeafoodSource. “It’s brought me back to being on the ocean where an abundance of seafood is at my doorstep. And with the local markets carrying farm fresh produce delivered every day, it’s so easy to stay local and fresh. I love how it’s a city, but with extreme natural beauty in all directions.”
Calderon added he loves accessing food from small producers, and now, in the midst of COVID-19, he finds his guests are after a more relaxed and soulful dining experience. Being a Four Seasons, the chef still aims to keep a touch of luxury in each dish, which he melds with the rustic nature of the food.
The halibut is pan-roasted in the same pan in which the succotash cooks, a classic one-pan dish. The vegetable of choice varies; in July, it will often be summer squash, corn, olives, tomato, pickled baby onions, with olive oil and charred lemon.
Photo by Sally James/SeafoodSource
