Wine Country's Restaurant Scene - The Restaurant at Desert Wind

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Chef Gene Soto of The Restaurant at Desert Wind

After a seven year stint with Deschutes Brewery in Oregon, Chef Gene Soto has joined Desert Wind Winery as Executive Chef, a return to his Eastern Washington roots.

Gene was Born and raised in Sunnyside Washington and graduated from Sunnyside High School in 1991. In 1992 he met Jim Graves, who purchased the Sunnyside Bed and Breakfast, and was offering cooking classes.

“I spent as much time as I could talking with him about his experiences in the culinary industry, which fed my already growing desire to become a chef.”

In 1994 Gene moved to the Oregon coast. There destiny took the wheel and he met two of the most influential industry people in his life, Rob Pounding and Jeff James, Executive Chef and Executive Sous Chef at Salishan Lodge in Gleneden Beach. The two instilled a love and understanding of the now trendy farm to table concept,

After a brief but educational detour to Skamania Lodge in Stevenson, Gene and his family landed in Bend, Oregon where he was Executive Chef for Deschutes Brewery from 2000 to 2007. Here he was fortunate enough to be involved in Central Oregon’s premiere food event, the Sagebrush Classic. This annual event attracts celebrity chefs from around the world. Many have become close personal friends of Genes and he has promised to recruit them on occasion for special appearances, guest chef spots and cooking classes.

“They want to help me bring my passion for food and wine pairings that was initially sparked back on the coast here to Prosser,” Soto stated proudly.

Now overseeing all culinary facets of Prosser’s new Desert Wind winery, Gene once again finds himself back in Sunnyside. When not in the kitchen, Gene hopes to also bring his green thumb and gardening hobbies to Desert Wind with a small herb garden located on the winery grounds.

Seafood Tostada By Chef Gene Soto "My earliest influence was Lucille Cullen my Catholic school cook. She featured a menu of Homemade American Cuisine. Fresh Hamburger Buns, Yeasty Cheese Zombies and Potato soup, and the best Chicken ala King ever. All those influences factor into my style of cooking." - Soto Ingredients 2 Avocados, peeled and chopped 6 Tomatillos 2 oz. Cilantro, chopped 2 Jalapenos, chopped 2 Lemons 1 Clove of garlic, minced Pinch of Ground Cumin Pinch of Chili Powder 1 tsp Olive Oil 3 oz. Dungeness crab 8 oz. Rock Shrimp 1/4 Head of Cabbage Juice of 3 Limes 4 Radishes 12 Tostado Shells Submerge tomatillos in very warm water and soak for 5 minutes. Drain and let stand for 1 minute to dry slightly. Remove husk from the tomatillo. Chop each tomatillo into small pieces and place in bowl of food processor with chopped avocado, cilantro and jalapeno. Add juice of 1.5 limes. Process mixture until very smooth and season with kosher salt. Reserve avocado-tomatillo salsa. To make crab and shrimp pico, begin by zesting the orange and lemon into a a large mixing bowl. Then extract juice from the orange and lemon. Add minced garlic, cumin, chili powder and olive oil and whisk until well combined. Add crab and shrimp to the dressing. Shred cabbage very fine and add yhe mixing bowl. Slice radish very thin and sff. Season lightly with kosher salt and mix well. Spoon seafood mixture evenly onto Tostado shells and top with Avocado-tomatillo salsa.

From Juice, The latest on Washington Wine Country, May 2007

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