Chef
Donier subtly combines the gutsy flavors of the American Southwest
with the Asian influences of the Pacific Northwest, creating
such dishes as Dungeness crab and chopped vegetable salad
in sushi rolls, and a smoked salmon and goat cheese quesadilla.
The dishes are well balanced and showcase the best quality
ingredients. - Gourmet Magazine
The
growing inventiveness, rock solid skills and deft imagination
from Kaspars have been a continuing pleasure. -
Bon Appetit
One
of the most imaginative spots in Seattle. - The New
York Times
Rating: A+. Kaspars is so good it outclasses
its competition. What pushes Kaspars beyond greatness
is that the food, all these culinary hues and swirls, is flawless.
- The News Tribune
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Rated:**** The substance of this cooking is sheer, imaginative
simplicity - the combining of bold elements in tantalizing complements,
rather than mere daring juxtapositions. An affordable menu was
artistic in it’s concepts and Swiss watch perfect in execution.
In a word: incredible. - The Seattle Times
National
Winner of the Gourmet Magazine Evian Healthy Menu Awards at
the James Beard House in New York, with his recipe for Asian
Duck Confit with Shiitake Mushroom Couscous.
Kaspar
Donier, nominated five times as the Best Chef Pacific Northwest,
by the James Beard Foundation in New York.
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