DOWNTOWN CHEFS PICK FRESH, LOCAL AT FARMERS MARKET

Take a few laps through the Bellevue Farmers Market and you’ll find everything from lush basil and heirloom peppers, to bread, oysters, fruit and flowers. It’s all fresh, colorful, delicious, healthy and locally grown.

You may even spot downtown chefs shopping the booths and demonstrating their talents. Dan Thiessen of 0/8 Seafood Grill, John Howie of Seastar Restaurant and Raw Bar, Christopher Peterson from Bis on Main, Kelly Gaddis of Porcella Urban Market and Warren Seta of Yama at the Galleria are just a few of the market regulars.

Chef Peterson has been shopping at the market for the past three years. “The quality and affordability of the produce is often far superior to the products that are offered by the large scale produce companies,” said Peterson.

His appreciation extends beyond the goods. “I particularly enjoy the personal interaction with the farmers and also the many patrons of the market,” added Peterson.

We caught up with Chef Seta after his recent demonstration of Asian BBQ shrimp salad to learn more about his trips to the market and his restaurant, Yama at the Galleria.

Why do you support the Farmers Market? First, it has great natural produce from small local family farms which supports the local rural economy. Secondly, it supports Hopelink, an organization that helps the homeless and less fortunate.What makes Yama at the Galleria unique? The cuisine – we offer both traditional Japanese dishes as well as world-class Asian Fusion offerings. We are constantly making sure that both offerings enhance the dining experience and not clash with each other.

Why did you choose to locate in Downtown Bellevue? We knew that the future growth of Bellevue would be tremendous and the demographics were a perfect fit to introduce my style of cuisine.

What is the vision for the restaurant? To provide the best dining experience possible from a culinary and guest services standpoint. I believe if we do these things well, the long-term vision of success as a restaurant company becomes endless."

What is your favorite sushi? Since I'm a "real sushi eater," I don't care much for rolls. I enjoy nigiri sushi where the fresh raw products and the rice are the stars.

Describe "Asian Fusion." It's the blending of Asian and European techniques, ingredients, cooking philosophies and most of all my heritage of being born and raised in multi-cultural Hawaii.