Chef Ho is a graduate of Mission College Hospitality and Culinary in Santa Clara, CA. He made his way to the Great Northwest where he landed in the middle of the growing culinary epicenter of Seattle. His first digs include Piatti Restaurant and Epulo Bistro where he developed his skills and relationships in the community. Shubert and his wife then moved on to starting Shooby Doo Catering in 2008, where they quickly rose to the top as one of the best catering companies in Seattle. Fast forward to 2013, Shubert realizes his dream by opening Bar Dojo – Modern Asian Cuisine, partnered with the Leckie Family and then Salt & Iron – Oysters and Steak in 2015. His relaxed style of blended Northwest cuisine always offers cuisine in the form of elegant comfort. His three businesses reside in the quaint and community driven town of Edmonds, just a short drive north of Seattle, where suburbia meets the luxury of a Downtown seaside setting.
Step One: Seafood broth
2 Tbsp butter 1/4 cup Leeks, julienne 1/4 cup fennel, julienne 1/4 cup celery, julienne
1/4 cup spring onion tops, julienne 2 Tbsp sliced garlic ½ tsp red pepper flake
2 tsp paprika 2 Tbsp chopped parsley 6 oz tomato paste
1/2 cup San Marzano canned tomatoes 1 cup white wine
1/2 gallon shrimp stock (fish stock can be used if necessary)
salt & pepper to taste
In large sauce pan softly sauté vegetables in butter until tender. Add garlic, chili flake, paprika and parsley and continue to sauté until garlic is soft. Add tomato paste and tomatoes, cook on medium heat for about five minutes. Deglaze with white wine, reduce. Add shrimp stock and season accordingly.
Step Two: Main Dish
2 Tbsp Extra Virgin Olive Oil
4 oz halved fingerling potatoes 4 oz 10/20 scallops 4 oz 16/20 peeled prawns
4 oz yellow tail (hamachi) 4 oz andouille sausage 4 oz mussels
4 oz clams 2 ears of corn cut into 6 pieces
In a large sauce pan, add 1 Tbsp olive oil and bring up to medium-low heat. Add in fingerling potatoes flat side down and brown for about 5 minutes. Remove potatoes and add 1 Tbsp of olive oil and bring up to medium-high heat. Sear the scallops, prawns and yellow tail until brown and then remove. You want the seafood to remain rare until the final simmer. In the same pan, sauté the andouille sausage, mussels and clams for 5 minutes. Add in seafood broth, potatoes, corn and the seared seafood and simmer for 5 minutes. Season accordingly with salt and pepper and serve with grilled como loaf.