In the Kitchen with Chef Karen
It’s no secret that our tasting room in Woodinville has some incredible food specials that tick all the right boxes whether you’re just stopping in to taste and nibble, taking the family out for dinner, or joining friends for happy hour! Our signature pizzas, made in our Woodstone oven, ensures a perfect crust every time, and our charcuterie and antipasto plates delight with meats, cheeses, nuts, and other accoutrements that elevate the experience. But what we’re always the most excited about at the beginning of every month are our monthly chef specials. From specialty pizzas to colorful salads, hearty soups, and rotating Happy Hour specials, Chef Karen’s experience, expertise, and artistry has elevated our winery offerings and enhanced our wine tasting experience.
Dive into her culinary background in this interview and discover how her passion and creativity keep our customers coming back to try her new offerings month after month!
The Interview
Q: Can you tell us a little about your background?
A: I went to culinary school on the East Coast where I was classically trained in French technique. It was a small, hands-on program that also operated a restaurant, café, bake shop, and cafeteria for the state of Vermont. After graduating, I worked in several five-star restaurants in LA, Florida, and other areas. In LA, I worked for Michel Richard at Citrus on Melrose. I also helped open Citronelle, a boutique hotel restaurant in Santa Barbara, where I was the pastry chef.
In Florida, I worked at La Vieille Maison. Then I moved back to LA to work at City Restaurant on Melrose. It was very modern and trendy at the time with an eclectic menu. I was the pastry chef but I also made all the pastas, gnocchi, and bread.
Eventually I moved back to the East Coast and worked with Martha Stewart at Turkey Hill Farm. I cooked for the team while they filmed her cookbooks. This was before Martha Stewart Living magazine. After that, I worked at the Palace Hotel in San Francisco before moving to the Pacific Northwest.
Q: What did you do after moving to the PNW?
A: I ran The Sweet Addition in Issaquah and handled all of the menu development and desserts. That included breakfast items like scones, muffins, biscotti, and tarts, along with full desserts and a menu of salads, sandwiches, and specials. The Seattle Times did an article on it.
Later I decided to settle down and start a family, so I started my own business doing wedding cakes, birthday cakes, and specialty cakes. That led to catering, and eventually I became the private caterer for a Microsoft executive. I worked with Microsoft for about three or four years, doing events both on campus and at wineries in Woodinville. I also did in-home catering for some Microsoft employees.
Q: Do you have a specialty?
A: I’ve always been drawn to baking and pastry and I have a gift for it, probably because of my Austrian grandmother. But I actually prefer cooking. In LA I was exposed to a wide range of cuisines, and growing up in a Spanish family in California, I ate a lot of Spanish and Mexican food. Then culinary school gave me a strong French foundation.
I also worked at Linger Longer French Bakery in Bellevue, focusing on breads and pastries. Over time I had a lot of clients with allergies, which got me into gluten-free and allergy-friendly baking. That’s still something I do today.
Q: Do you have a favorite cuisine to cook?
A: Mexican and Spanish. I grew up eating those foods and I’m really comfortable with those flavors. I also love classic French cooking, which is harder to find now. This job is great because of the Italian heritage, and I’m Italian too. So I get to bring in elements from Italy, Spain, and France, and also work with Greek flavors because of Helen. It gives me a lot of room to create using the kinds of food and flavors I love.
Q: Where do your ideas come from?
A: It’s very intuitive. Usually there’s a direction, like a featured wine or a theme like Greek or Italian. Once that’s decided, the ideas come pretty easily. I rely a lot on my experience. Once you know technique, you don’t need a recipe. It’s about creativity, knowing what flavors go together, and using what you have to make something great.
A lot of places try too hard to be different and miss the mark. I’d rather keep it simple, make sure it’s good, and focus on delivering something that works. There was one time I was invited to do a tasting for a chef starting a new restaurant. He served a squid macaron. It sounded cool but it didn’t work. That’s the difference. I want the food to taste good, not just look interesting. I’m more traditional, I don’t really follow trends. I want people to know they’re going to enjoy what they’re having, and leave full, happy, and satisfied.
Q: What does creativity in cooking mean to you?
A: I like to explore new ingredients and I get inspired when I go out to eat. Sometimes I see something on a menu and I already have an idea in my head of what it should be. Then I get the dish and it doesn’t live up to the description or the expectation. And that happens a lot. I try to make sure our food is clear, honest, and better than expected.
For me, it’s all in the details. We use fresh herbs. We grow our own edible flowers and use them in salads and desserts. It doesn’t take a lot of effort to add those small touches, but they make a big difference. It’s the extra step that elevates everything.
Q: Do you have a favorite dish that you’ve made at EFESTE so far?
A: I really like the chorizo and olive pizza we’re doing this month. That one stands out. The fritters we made last month with quince were also great. They leaned into my Spanish roots and were fun to make.
On the dessert side, I’m not a huge dessert eater but I love seeing beautiful pastries. One of my favorites I’ve made here has to be the crispy chocolate hazelnut bar. I’m not usually a chocolate person but I like that one because it’s simple but the flavors are complex.
If I do go for dessert, it’s a moist chocolate cake with either chocolate buttercream or vanilla frosting. I like a chocolate and vanilla pairing the most. Red velvet, when it’s homemade, is also a favorite. And a classic crème brûlée, of course. Michel Richard taught me how to make his version when I worked for him, and I still use that recipe to this day.
Q: What are your thoughts on pairing food and wine? Was that something that took time to learn?
A: When I worked in Santa Barbara, we would fly in Michelin chefs from France to pair food and wine for them and learn all about it. And we were often invited out to wineries in the Santa Ynez region to cook meals that paired with the wines there. That’s where I really started to understand how important food and wine pairing is.
Now, I love how the right wine brings out the best in food, and the food can do the same for the wine. It’s like when you’re eating spaghetti and meatballs and you suddenly need a glass of red wine. Working here has helped me learn which varietals pair well with different flavors.
I’m also sensitive to taste and smell, so I can pick up on a lot of the subtle notes in wine, the same way I do in cooking. I think I’d actually be a good sommelier!
Q: Is there anything upcoming that you’re looking forward to with our menu?
A: I’m excited about the Drunken Cherry pizza we’re doing this month. The wine (Final Final) is used in the recipe, not just served on the side. The reduction pairs really well with the camembert and the pizza works with multiple wines. We also finish it with fresh thyme. Again, it’s the small details that bring everything together!
Come Experience the Taste
Come on into to EFESTĒ Woodinville from Thursday – Sunday and experience Chef Karen’s rotating specials for yourself!
This month, our Happy Hour special is a Meatball Grinder featuring Yiayia’s famous meatballs on French bread with our house-made tomato sauce and melty mozzarella. Enjoy Happy Hour in Woodinville Thursday starting at 4pm and all day on Fridays!
Our weekend monthly specials include the Chorizo and Green Olive Pizza, Drunken Cherry Pizza, and a Caprese Tower with fresh burrata, heirloom tomatoes, basil, and a balsamic glaze. We also have a sweet treat for the month which is a Peach and Raspberry Crumble with peaches soaked in our Evergreen Riesling and topped with a brown sugar granola crumble and fresh whipped cream.
