We hope you have had the opportunity to consult with Chef Nate about a dinner party on ChefsLine.

ChefsLine first introduced you to Chef Nate upon his return from Puerto Rico where he cooked with and has since introduced some unusual and exciting fruits and vegetables to ChefsLine members, CIA students, and diners in favorite restaurants around Washington DC. (See our Celebrate Puerto Rico Cooking Guide for the incredible photos and recipes!)

Always focused on how to incorporate authentic cooking techniques and ingredients into his own repertoire, Chef Nate is now helping our nation preserve and celebrate Native American cooking at the National Museum of the American Indian. Nate has shared an exclusive recipe with us to try at home - Slow Braised Wild Sturgeon with Wilted Watercress, Caramelized Fennel, and Himalayan Red Beans. The fish pictured for his recipe was caught just the day before off the coast of Washington State by Native American fishermen from Quinault Pride.

Chef Nate was also recently featured in D’Artagnan’s newsletter where he presents an exciting recipe, Pan-Roasted Squab with Morels. Nate is a big fan of the pigeon - he first cooked with it as an apprentice to the legendary Chef Lacroix of Fountain Restaurant at the Four Seasons Hotel in Philadelphia.

Congratulations Chef Nate to your success and thank you for always presenting our Cooking Blog readers with new and exciting ingredient and dish ideas!

Did you know that ChefsLine Premium Members are coached by Chef Nate one-on-one for their at-home dinner parties? Chef Nate is available by appointment AND on the culinary hotline. Join today and experience cooking live with a great chef!