Serving Sandpoint & Drinks
Chef Q&A with Eddie Sneva and Katie Jimenez
Eats
Dover Bay Café Chef Eddie Sneva, 26, and Pend d’Oreille Winery Chef Katie Jimenez, 25, have plenty in common. They both worked at Coeur d’Alene’s Brix Restaurant and are fans of “Kitchen Confidential” author and “No Reservations” host Anthony Bourdain. And they competed against each other in the Sandpoint Summer Sampler’s 2011 Celebrity Chef Cookoff when Jimenez defeated the two-time defending champ. Here is our (in print) rematch of these two wellrespected contenders. – C.S. PHOTOs BY Billie Jean Plaster
Background
Food trends you like or dislike? Your dream ingredient? And when you’re not working?
EDDIE SNEVA
KATIE JIMENEZ
A Lewis & Clark High School graduate, Sneva moved to Coeur d’Alene to work at Brix, then Cedars, then Crickets. His sous chef experience led him north to Sandpoint, where he worked at Café Trinity, which he helped transition to Trinity at City Beach. And he was part of the startup for Gary Peitz’s new restaurant, Dover Bay Café.
A pastry competition at a local fair sparked Jimenez’s teenage interest, which she fed with cookbooks from the local library. After working her way up from dishwasher to cake decorator to baker, Katie was off to Le Manoir Culinary Institute in Gouvieux, France. “After a threemonth, mind-blowing experience across the seas, I came back a naive 18-year-old with a culinary certification and was ready to take on about anything.”
Sneva, who always has on hand Sriracha chili, cilantro and lime juice, likes Asian-Mexican fusion. Dislike? Foam!
“Eat and buy local!” said Jimenez, which she knows may cost more. “But I know the farm my food comes from, and it helps the community. It’s a win-win!”
Real Japanese Kobe beef, said Sneva, who admits his favorite food is pizza.
A whole pig, said Jimenez, who is just looking for an excuse to dig a hole in the ground and try it.
Hanging out with friends.
Being mom to young son, Joree Miguel.
Chef Recipe House Pizza Dough
Bloom yeast in ¾ cup warm water for 3 to 5 minutes. Add in wine, oil, honey and dissolved
Makes 4 crusts
salt solution. In large bowl combine yeast mixture and flour till incorporated. Continue kneading
475 grams (about 17 oz.) flour
in bowl till all dough comes off the edges. Knead dough till smooth. Spray inside of a medium
¼ oz. yeast
bowl and top of dough ball with nonstick spray. Proof in a warm place (top of a warm oven
¾ cup warm water
works well) approximately 40 minutes or when doubled in size. Punch and repeat. After second
⅓ cup white wine
proof, portion dough into four like-size balls and roll out on flour surface. Par bake at 450
⅛ cup olive oil
degrees for 4 minutes. Finish with desired toppings and bake till cheese is golden on the edges.
1 TBS. honey
Enjoy! – Katie Jimenez, Pend d’Oreille Winery
1 tsp. salt dissolved in ⅛ cup warm water 100
SANDPOINT MAGAZINE
091-116_SMW12[WinterG-Eats].indd 100
WINTER 2012
10/10/11 3:21 PM