IT’S OH-FISH-IAL: LIL WOODY’S SEAFOOD MONTH RETURNS WITH A FRESH CATCH AUGUST 2- SEPTEMBER 5, 2022
Chef Lineup:
“Wild Bristol Bay Sockeye Salmon Burger”
Ingredients: Pan-seared Bristol Bay Salmon, Rub with Love Salmon Rub by Tom Douglas, fennel relish, toasted shallot remoulade, Lil Woody’s bun.
Tom Douglas has been cooking up Pacific Northwest cuisine in Seattle since 1984, opening his own restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself alongside business partner and wife Jackie Cross and business partner (since 2006) Eric Tanaka by opening 13 full-service restaurants; an event space, Palace Ballroom; a cooking school, Hot Stove Society; and a product line including rubs, sauces, mustards, and knives. The James Beard Outstanding Restaurateur, self-described as “middle-aged, tall, and round,” can be found at any of his restaurants on a given day putting in the work to create a successful restaurant group.
Says Tom: “When it comes to Wild Salmon there are few, if any, more successfully managed fisheries than Bristol Bay Alaska. These Sockeyes are deliciously seared with my unique spice rub, then slathered with remoulade and finally topped with a crunchy fennel relish. Our Seatown restaurant in the Pike Place Market area sells a salmon burger year- round so we are excited to share the love and create a salmon sandwich just for Lil Woody’s”
“Catfish Corner Signature Sandwich”
Ingredients: Fried Catfish, shredded lettuce, American cheese, dill pickles, tartar sauce, Lil Woody’s bun.
Terrell Jackson is the grandchild of Woodrow and Rosemary Jackson who opened “Seattle’s Original” Catfish Corner in 1985. Terrell started as a dishwasher there when he was 13 years old. His grandparents sold the business in 2009. It has since closed its doors. He did not want his grandparent’s legacy to die which inspired him to reopen and rename the business as “Jackson’s Catfish Corner” when he was 29 years old. Terrell strives to make sure that each and every customer is greeted and treated equally. As a family-owned business, they like to think of their customers as family also.
Says Terrell: “Our menu is focused on snapper, prawns and catfish. This catfish sandwich is really our signature dish. It’s delicious and complements the business. I love the American cheese on it, along with the pickles and our special tartar sauce. Once you taste it, the sandwich really speaks for itself.”
“Frank's Fried Oyster Sandwich”
Ingredients: Fried Oysters, Frank's remoulade, pickled jalapeños, romaine, potato bun
George Hofgren, chef at Frank’s Oyster House & Champagne Parlor in Seattle is originally from Waterville, Maine. It was a “temporary” job at a fine dining French restaurant he got while studying Psychology at University of Maine, that confirmed the direction of his future. After a two-year stint learning the ropes and realizing the lifestyle suited him, Hofgren was ready to see, and cook in, other parts of the U.S. Narrowing his choices to San Francisco or Seattle, he staged in both cities and Seattle won. He took an offer from La Spiga to become chef de partie.
Hofgren joined Sarah Penn’s 55th Street Restaurants, Pair and Frank’s Oyster House & Champagne Parlor in 2019. He worked for a short time at Pair, before it closed temporarily due to COVID related issues. George became Frank’s chef in August of 2021, after Cody Westerfield left to open Bar Miriam.
The New American approach at Frank’s, with its referencing of East Coast classic seafood establishments, suited Hofgren. And the "New" in New American meant he could bring his farm to table sensibility, as well as his superb pasta skills, to menu development.
George Hofgren has also taken Frank’s interest in serving the community in an impactful direction by becoming a Good Food Kitchen, a Seattle Good Business Network program. Through this program Hofgren has been able to oversee meal production for over 300 people in need over the last few months.
“The Surf and Turf Burger”
Ingredients: Petrale Sole and Chorizo Patty, green romesco, shredded iceberg and radicchio, sliced tomatoes, Lil Woody’s bun
Jonathan Ragsdale is the founder of Estuary. He grew up in Seabeck, WA. and moved to Seattle when he was 18 to start his career in the restaurant industry.
Since then, he has worked as a professional chef in Seattle for the past 8 years, notably as a sous chef at Trove and Joule. He also spent time at Rock Creek (where he found his love for cooking fish) and at Heartwood Provisions. He also worked at Don and Joe’s Butcher Shop in Pike Place Market and spent some time at PCC.
Jonathan created Estuary as a way to share just even a sliver of that magical feeling he gets when he catches a fish, process every single part of it, and use it to feed his friends and family.
Currently, he hosts events, and posts about fishing / cooking on Instagram. But his goal is to start a sustainable and local fish butcher shop. One that utilizes the whole fish, hosts collaborative dinners on the weekends, and sources the best he can from indigenous fisheries.
Says Jonathan: “I wanted to use a fish that is maybe lesser known, very delicious, and is in great numbers! Through Estuary, I’m trying highlight species that aren’t as known and loved to help alleviate pressure off of the species of fish we expect to see at the grocery store every day. Petrale sole is a delicious bottom fish that is available year-round and something we hopefully see more being used at our restaurants here in the Northwest. I added the chorizo because I love surf and turf, the combination of meat and seafood to enhance one another. The spices and fat of the pork chorizo enhance the juicy and delicate meat of the sole, while helping bind the patty together for more of that “burger” patty experience.”
“Lil Woody’s Fillet-O-Fish”
Ingredients: Beer-Battered Alaskan Pollock, pickle-ly tartar sauce, shredded lettuce, American cheese on a Lil Woody’s bun
While both music and cooking interested him, Cory got his first taste of working in a commercial kitchen in 2002, when he started as a cook at Seattle music venue, Sea Monster Lounge. While there, Cory was mentored by musician and foodie, Chef John Spalding, who was also a good friend of Marcus Lalario of Li’l Woody’s. In 2003, Cory left to work at beloved Cuban restaurant, Buena Vista, located in Seattle’s North Lake Union neighborhood. Cory worked for Atlas Foods from 2004-2009, starting as line cook, then executive sous chef.
In 2009, Cory assumed the role of Executive Sous Chef at Sand Point Country Club where he remained until 2011. From 2011-2012, Cory worked at Louisa’s Café & Bakery in Eastlake. In 2013, Marcus hired him as Kitchen Manager for Lil Woody’s Ballard. Within six months, he took over as kitchen manager at Capitol Hill and Ballard. In 2015, he took over all kitchens and later opened South Lake Union and White Center locations, started the food truck, and launched Lil Woody’s outpost at T-Mobile stadium in 2019.
Says Cory: “We wanted to add a fish sandwich to the Lil Woody’s burger repertoire and our inspiration came from McDonald’s. We love taking fast food sandwiches and putting our spin on them. Our Fillet-O-Fish offers a new take on a classic sandwich. The cod is coated in a Rainier Beer batter and is really crispy. We add American cheese and our own tartar sauce using our special pickle/onion mix as a base mixed with herbs and mayo.”
See Last Years Lineup
