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Like so many recipes, a great potato cake is deceptively simple. But with practice, you'll master them in no time. Here are some hints to help you along: Use a nice, starchy potato, like a Russet. Don't rinse your grated potato if you're cooking the right away - you want all that starch on there. Just squeeze out the excess moisture in a colander. An immersion blender works best for your applesauce - that way you can blend the hot apple mixture right in the sauté pot.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."
