{"id":473,"date":"2014-02-14T20:53:47","date_gmt":"2014-02-14T20:53:47","guid":{"rendered":"http:\/\/theyummybull.com\/?p=473"},"modified":"2021-12-15T00:40:10","modified_gmt":"2021-12-15T00:40:10","slug":"jason-stratton-chef-from-aragona-echoes-from-my-homeland-in-the-seattle-waterfront","status":"publish","type":"post","link":"https:\/\/theyummybull.com\/en\/2014\/02\/14\/jason-stratton-chef-from-aragona-echoes-from-my-homeland-in-the-seattle-waterfront\/","title":{"rendered":"Jason Stratton, chef from Aragona. Echoes from my homeland in the Seattle Waterfront"},"content":{"rendered":"

\"Jason<\/a><\/p>\n

Elena Fernandez<\/em><\/p>\n

It could sound bizarre to interview a chef about his new project without having tasted his food. Well, not exactly. My most rewarding culinary experience since I came to Seattle a year and a half ago was my visit to Spinasse <\/a>to enjoy their amazing squash ravioli.<\/p>\n

I\u00b4ve made two reservations in Aragona<\/a> that I had to cancel in the last minute, every mom should understand me, and you need to book so in advance that It\u00b4s been impossible for me to come. But I contacted Jason Stratton, Aragona\u00b4s chef before Christmas and I didn\u00b4t want to lost the opportunity to interview him. So let\u00b4s think in this post as a previous intro to Stratton\u00b4s culinary universe that more sooner than later will be tested in the field.<\/p>\n

The love relationship between Stratton and my country began a long time ago in Granada. \u201cI wanted to be a writer and I lived Granada, Lorca\u00b4s homeland for a few months. It was there when I feel deeply in love with the Spanish cuisine\u201d, explain. In fact, he still keeps his scrapbook from that time full of ideas and thoughts.<\/p>\n

But he needed two previous business, Piedmontese cuisine Spinasse and Artusi Ba<\/a>r, to come to his final dream of having a \u201cnot authentic but fully Iberian in spirit\u201d Spanish restaurant.<\/p>\n

The election of the name Aragona, coming from my homeland region, has a reason of being too. \u201cI\u00b4ve read a lot about the Crown of Aragon and I\u00b4m fascinated about how they conquered the West Mediterranean and about this powerful influence in the cooking of the East of Spain\u201d, says. \u201cVisiting some different areas from Spain I realized this particular style could fit perfectly in the Pacific Northwest, where you can find many ingredients like veggies, seafood, fish and truffles too\u201d.<\/p>\n

Spanish cuisine is all about few but high quality ingredients, flavors and simplicity.  But as Steve Jobs said: \u201cSimple can be harder than complex\u201d. So for Jason Stratton looking for the best fresh ingredients has been a priority since the beginning. \u201cWe work with local producers and artisans to assure the best ingredients for our dishes, like Viridian Farms<\/a> in Portland\u201d. In this farm Spanish varieties like Padr\u00f3n peppers, cardoon an borraja grow from spring to late fall.<\/p>\n

But simplicity is not always easy to be embraced. When I ask Jason about which of the dishes in the menu is most misunderstood for the customers he tells me that the Black Cod in Adobo. \u201cIt\u00b4s fish marinated in vinegar and deep fried, so people think is a kind of fish and chips, low stuff\u201d. I smile, because every andalusian would get offended to see his revered \u201cpesca\u00edto en adobo\u201d treated as fast food.<\/p>\n

In my opinion, this is the main challenge Aragon will have to face in his first year of life. The idea that an upscale dish needs bells and whistles to impress. And that you need to pay an extra for the best ingredients, although the technique, looks, maybe is not, so easy.<\/p>\n

But Jason Stratton trusts Pacific Nortwest foodies. \u201cSeattlelites are more interested than ever in healthy, local high quality food. I think the Spanish cuisine time is arriving\u201d.<\/p>\n

I agree. And I\u00b4m looking forward to come back to this airy, bright, simple but stunning place to try Aragona menu. Anyway, the wine list is so huge  overwhelming and well curated, Chris Tange is Aragona\u00b4s sommelier, that I will need to follow the experts advice and studying it in advance.<\/p>\n

Because you don\u00b4t need to be Spanish to be a great Spanish food chef. You only need passion, talent and honesty. And Jason Stratton, this shy, kind and thoughtful chef that was elected as one of the best 10 young promises in the US in 2010, has all this attributes so far.<\/p>\n

\"Aragona<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Elena Fernandez It could sound bizarre to interview a chef about his new project without having tasted his food. Well, not exactly. My most rewarding culinary experience since I came to Seattle a year and a half ago was my visit to Spinasse to enjoy their amazing squash ravioli. I\u00b4ve made two reservations in Aragona […]<\/p>\n","protected":false},"author":5,"featured_media":474,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[330,255,225,664],"tags":[345,346,347,348,349,350,351,352],"class_list":["post-473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-en","category-eateries-and-restaurants-en","category-healthy-life-en","category-z-en","tag-aragona-en","tag-artusi-bar-en","tag-black-cod-en","tag-chis-tange-en","tag-jason-stratton-en","tag-spanish-cuisine-en","tag-spinasse-en","tag-viridian-farms-en"],"yoast_head":"\nJason Stratton, chef from Aragona. 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