Steven Vice, executive Chef McCormick’s Fish House
Chef Vice has been with McCormick’s since 1979, “Sustainability and freshness are paramount to our menu! We offer eight to ten fresh fin fish items based on seasons and availability, not to mention at least 6 to 8 varieties of shellfish. People count on Chefs to do the right thing, and the best thing I can do is serve them fresh quality ingredients and let the product speak for itself.”
Chef started his career with McCormick’s in Oregon where he catered major events like the Professional Golf Challenge, Blue Angels at Hillsboro Air Show, as well as served an elaborate lunch to President Clinton. One of Chef Vice’s locations was at Jake’s Famous Crawfish, a McCormick’s & Schmick’s flagship restaurant. His background includes a variety of culinary sophistication and delicate flavoring that is suitable for small scale dining but Vise can bring it to the spotlight with large scale banquet and catered events.
Vice enjoys working with Sandy at Northeast Seafood as well as the owners Paul and Blair over the years, “Sandy has great customer service, she is friendly, funny, and also very knowledgeable. Paul and Blair have been very good to me over the years, it’s a great relationship, and once again a ton of knowledge between these two guys! They are always able to help out on fundraisers and it’s great that I get to talk to the guy who buys from fisherman – a true ocean to table experience!”
McCormick’s Fish House on Wazee Street in the Lodo District has a warm and comfortable atmosphere with a full menu for breakfast, lunch, and dinner. Northeast Seafood is proud to offer a large variety of fresh seafood for Chef Vice’s menu: Tuna, Mahi Mahi, Swordfish, Steelhead, Lobster, Scallops, Shrimp, Mussels, Squid, Crab, Oysters…it’s difficult to choose one item that stands out amongst the selection.
“We are always using the freshest and best quality seafood in the sea, and we are about as organic as you can get. The Wild Isles certified organic salmon is a great product!” – Chef Vice
Wild Isles Organic Salmon, Chef Vise’s recipe:
– Oil the grill for nice seared marks on 6oz fillet
– Season fish with salt and pepper and sear for approx. 3 ½ min on each side
– In sauce pan, sauté with butter: Roasted Yellow Beets, Roasted Red Beets, Asparagus, and Cipollini Onions
– Center plate the salmon over vegetables and drizzle black pepper horseradish sauce (a mixture of sweet chili, arbol peppers, soy, oyster, hoisin, sesame oil, bay leaves, fresh ginger and horseradish) around the vegetables.
– Micro greens on top of Wild Isles Salmon