seattle

Recipe: Hearty Beef Stew

It’s supposed to be an early winter here in the PNW! With cold windy days approaching quickly, Chef Navi is sharing his recipe for this delicious, savory stew that will keep you warm all winter.

Ingredients

2 carrots

1 medium yellow onion

4 celery stalks

1 TB herb mix (rosemary, thyme, oregano)

1 TB crushed garlic

1 Lb top round beef

8 Cups beef stock

2 TB flour

2 TB butter

2 TB Worcestershire sauce

1/2 Cup barley

1/2 Cup red wine

Salt

Tools

4 quart pot

Mixing spoon

Liquid measuring cup

Knife and cutting board

Measuring spoons

Directions

Dice the carrots, onion and celery to create a mirepoix

Cut beef into 1 inch cubes, saute with butter, garlic, and diced mirepoix veggies until onions are translucent

Add flour, mix and coat the meat nicely

Add barley and mix

Deglaze the pan with the red wine, cooking it until all the alcohol has burned off and it evaporates

Add beef stock and bring to boil

Reduce the heat and cook until the right consistency is achieved, and the beef is tender (about 25-30 mins)

Add the herb mix and worchester sauce to finish

Recipe: Lemon Ginger Tea

Fall is here marking the harvest of crops, back to school season, and most unfortunately, cold and flu season. At Navi’s Catering Kitchen, we get our boost to fend off the seasonal sniffles from Chef’s Homemade Lemon and Ginger tea.

Lemons are a well known source for Vitamin C, antioxidants and help support healthy skin, liver, and kidneys.
Ginger is a superfood, with tons of great health benefits ranging from digestive support to reducing inflammation.
A wonderful natural sweetener, and great for soothing a sore throat, Honey also has antibacterial properties.

Here’s a little recipe to help keep you in tip-top shape:

🔸1 cup of Hot water (use caution when handling)
🔸1 Tablespoon crushed ginger (cut into small pieces and smash them with a spoon)
🔸1 Fresh squeezed lemon
🔸1 Tablespoon of Honey

Mix, let cool a bit, and enjoy!

NCK: Chef Navi’s Story

Hello everyone, this is Chef Navi, and I would like to share my journey with you all. 

I was born and raised on the beautiful island of Fiji. Growing up I had a passion for cooking, and I followed the lead of my uncle who was a great cook for wedding, big gathering and galas. I would occasionally help with events. My passion for food grew more and which led me to taking culinary art degree. Upon graduating college I met my wife and life partner Kaajal and moved to Denver, Colorado where I had the opportunity to work as a line cook at the Brown Place, a presidential suite hotel. From being a line cook I was promoted to a lead line cook with in a year and moved up to the fine dining restaurant, and also became a father.

I moved to friendly PNW after spending 3 years in Denver, mostly working for Hilton family hotels after a bit of time at some of the Restaurant Unlimited flagship restaurants, including Beecher’s Cheese and Pasta & Co. I opened my first hotel in Downtown Seattle as the Executive Chef & Food and Beverage Manager at the Hilton Garden Inn on Boren and Stewart. In 2009 my parents joined me here in Seattle. Like every other successful chef, I was driven by my passion for food and reaching my goal to be on the top. In 2016 I was hired by Hilton Seattle as an Executive Chef, Food and Beverage manager, the same year that child number two came along.

While working at the Hilton, full time I also started to work as a Personal Chef, which lead me to testing the waters of becoming an Entrepreneur. I decided to venture out and open my own catering company after child number three came along. With the help of all my industry folks and my supportive family, who is always behind me with all my goals, I decided to open Navi’s Catering Kitchen in Lynnwood January 2018. 

My goal is to offer great catering, in-Home dining and cooking classes for the local community, and also a unique event space to host events. Through education, teamwork and continuous improvement, I am excited to continue my journey and hope you will stay tuned for more, as my Commercial Kitchen and the event space is under construction. 

I want to thank my parents, wife, and kids who are the biggest cheer leaders through my journey and also would like to thank each individual who had given me courage, believed in me, stood beside me through this success journey. I really appreciate you all.