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Dan Lewark began his culinary career at a very young age bussing tables and washing dishes at a local hotel where he found himself staying after his shift to assist the cooks for free. As a senior in high school Lewark enrolled in the Occupational Skills Center. It was from there he started his journey up the culinary ladder beginning as a part time dinner pantry cook at a Holiday Inn. His path took him around the country practicing his craft. Lewark trained at Maxims Restaurant Francaise in Chicago and opened La Posada in Scottsdale Arizona, Beverly Plaza Hotel, L’Ermitage Restaurant Francaise in Beverly Hills California and Chez Michael Restaurant Francaise in San Francisco, to name a few. Through his travels he had the opportunity to cook for guests such as Chef’s Roger Verge, Jacques Pepin and Hubert Keller. His blend of Asian, French and Italian flavors have received high scores in dozens of glowing newspaper and magazine reviews as well as being featured on six episodes of AM and PM Northwest a local Chicago television show. 

 In the late 80’s Lewark was brought back to the Northwest when he was asked to head up the kitchen at Landau’s, a new Bellevue restaurant. Lewark was hired as Executive Chef at Sand Point Country Club in 1994.  Since then, he has continued to impress the members and their guests with his extraordinary cuisine. 

Favorite Quote:
"CIRCUMSTANCES DON’T MAKE A MAN THEY REVEAL HIM"

FAVORITE RECIPE

After a long week at work I love a good braise on my days off. It’s easy and it is especially good the next day.

CHICKEN BASQUAISE
Serves Four

Ingredients:

One 3 ½ lb chicken, cut into 8 pieces

Kosher salt and fresh ground black pepper

1 cup sherry wine or a fruity white wine

8 garlic cloves, thin sliced

1 sprig fresh thyme

2 tsp red pepper powder

1 tsp crushed red pepper flakes

1 lemon, zest and juice

1 ½ oz olive oil

2 chorizo sausage

1 onion, cut into large dice

2 red bell peppers cut into large dice

2 tomatoes cut into large dice

1 cup chicken stock

Method:

1. The night before - Combine wine, garlic, thyme, red pepper powder, red pepper flakes, lemon juice and zest.
2. Remove the chicken from the marinade reserving the marinade.
3. Let drain and pat dry with paper towels.
4. Heat olive oil in your braising pan and sear to a beautiful golden brown. Set aside.
5. In the same pan sear the chicken pieces on both sides also to a golden brown and set aside.
6. Add the onions and peppers and sauté until soft.
7. Add the reserved marinade and over high heat, reduce the liquid by half.
8. Add the chicken, chorizo, tomatoes and chicken stock.
9. Bring to a simmer, cover with parchment and lid.
10. Place into a 325 degree oven for approximately 1 hour.
11. Put some brown rice in the rice cooker and now you can go out and mow the lawn and wash the car. Lewark, he’s going to ride his Harley.
12. Enjoy with a good loaf of French bread and a small salad.