The first time I met Chef Charlotte Glaves was at a rooftop restaurant. The next time I saw her, we were in the middle of a field in rural Arlington, and she was being named champion of Smoke Farm’s “Burning Beast” by Chef Tamara Murphy. She’d prepared a bite using grilled beef tongue (which she’d never prepared before) featuring Bing and Rainier cherries five ways, including pickled, pureed raw, fermented two ways, and roasted to a heavy char. Murphy was so impressed, she invited her to help with some projects at Terra Plata.
Glaves has kept that growth mindset and now leads a team as Chef and GM of South Fork North Bend, a community destination that offers gourmet comfort food, local beers and spirits, and hosts private events and a popular supper club.
Seattle Refined: What’s your first memory of someone cooking?
Chef Charlotte Glaves: At my Aunt & Uncle’s house on Orcas Island. They would go to Shaw Island and pick up milk & produce from the nuns. My aunt would use everything. I remember her making shortcakes, with the fat from the top of the milk jar and quick jams with the fruit.
What inspired you to pursue cooking?
I couldn’t pass college-level math (took the same class 3 times in 3 separate quarters, every time I failed.) So my next step was to figure out what I could do without graphing equations and solving for x. I’ve always loved food, hosting, and being around people. So, ultimately, I ended up transferring my loans to go to Culinary School in Portland.
What’s your most memorable job besides feeding people?
I’ve always been a part of feeding people. It has only been my job.
How long have you been in the industry and how many places have you plied your craft?
I’ve been in the industry since 2003. In that time, I’ve worked at approximately 25 places.
What is a favorite dish or menu you’ve created and what inspired it?
By far, my favorite menu was from my forager’s dinner series I did while at the Alexis Hotel in Seattle, and my favorite dish was the Ponderosa Pine frog legs I did as a guest chef series with the Thompson Hotel.
Tell us your favorite ingredient and something we should know about it.
My current team jokes it is Urfa Biber (Turkish Chili Pepper) and they’re right! It’s my favorite. I love the versatility of it and the countless ways it can be used in both savory and sweet dishes.
What’s a memorable meal that someone else created for you?
A few years back, I dined at The Peasant inside Beast & Cleaver for my birthday celebration. It still stands out as one of my favorites. Also, the full breakfast spread at Sa Va Anatolian Breakfast House while in Istanbul last year.
Which local restaurant or bar are you loving right now and what do you order?
I totally dig Mercato Stellina Pizzeria in Bellevue. What Drew and his team are doing there is my jam! The menu is solid! The wine is perfect! Their Hospitality is THE BEST! I always order the Potato Pizza (ask if they have an egg to add, because they might), any of their handmade pasta and a bottle of chianti* (Don’t judge!). You really can’t go wrong with anything.
Tell us something you enjoy outside of work.
I love being outside, as cliche as it may seem. Doing anything really. Stoked for the warmer weather.
What’s your go-to drink? (We ask everyone!)
In the morning, it is an iced hemp milk latte with honey and cinnamon. After work, pinot gris or rosé. Off hours, a dirty vodka martini with blue cheese olives.
South Fork North Bend has upcoming Supper Club events on Feb. 11 and April 22. Book your spot before it fills up (the last two sold out)!
Welcome to “Table Talk,” our series that goes behind Seattle’s restaurant and bar scene. Industry insider Jenise Silva introduces us to the fascinating chefs and bartenders that please our palates here in the PNW. Got a suggestion? Email hello@SeattleRefined.com
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