Chef Todd Gillespie
Recipes from
my heart to your plate
When cooking with love it yields delectable masterpieces that nourish the soul and fills your heart as well as your stomach creating lasting memories.
Good food is the foundation of genuine happiness
you can buy on platform
About the author
Chef Todd
Gillespie
I was born March 22nd, 1963, in Tacoma, Washington. I working as a mechanic when I would bring food into work and other employees would pay me to bring them some food. When I got laid off due to lack of work I was approached by a friend and asked, “You like to cook! Would you be interested in working in a kitchen?” I had nothing better to do so I went for it.
While I was cooking, one of the other cooks told me if I was serious about cooking culinary school would be a good step to take. So, I went to Bated Technical College for two years for a diploma. I worked at the Muckleshoot Casino for 10 years. After that I worked at Snoqualmie Casino. I wanted to excel more and thought that getting my degree in Culinary Arts might help. So, I went to Le Cordon Bleu, Seattle and got my degree. In this time, I tightened up my skills and achieved more knowledge that I have been seeking. I was looking for a different place to work and I found the Pla Mor bar and grill. I felt like I was with family and the customers made me feel at home too…
Book
Recipes from my heart to your plate.
Here for the first time,a treasure trove of recipes from diverse cuisines and flavors. Created by an innovative chef dedicated to his profession. Discover the world of flavors with these tried and tested recipes, carefully curated to inspire creativity and confidence in the kitchen.
Top Stories
Corned Beef and cabbage
Slowly braised to perfection crusted with Dijon mustard, garlic, and seasonings with a premium quality Ale.
Savor the flavor of Coho Salmon,
Elevated to new heights through a thoughtful curing and grilling.
Ye old clam Chowder
This quintessential clam chowder showcases whole clams, smoked bacon, fingerling potatoes, leeks, and a rich cream with savory seasonings.
Beef Yakisoba
This dish features Japanese noodles paired with tender beef cuts, carrots, onions, celery, and bell peppers, all infused with a variety of expertly caramelized Asian seasonings.
Italian meatballs
Discover the secret to making truly exceptional Italian meatballs, with a blend of parmesan cheese, Italian parsley, and some sourdough breadcrumbs that will leave you feeling empowered to create culinary masterpieces.
Almond Chicken
Experience the world of flavors and textures, where lightly breaded chicken, crunchy almond slices, and with a vibrant symphony of sweet and sour notes combined to create a truly exceptional culinary experience.
Minced Meat Pie
A luxurious medieval pie overflowing with rich smoked brisket, suet, tender apples, sugar, luscious raisins, cranberries, and decadent molasses, all elevated by the subtle warmth of candied ginger, all spice, nutmeg, and cinnamon.
Seared tuna Caesar salad
Treat yourself to a culinary masterpiece. Marinated Ahi tuna bursting with flavor from a zesty blend of lemon juice, olive oil, garlic, anchovies, and Worcestershire sauce, then lightly seared to a perfection then topped on a fresh and vibrant Caesar salad.
Prime Grade beef steak
Indulge in a prime grade steak rich with beautiful marbling and discover a depth of flavor that is extraordinary. Cooked with love and care to its perfection just the way you Invision it.
Recipes
Voodoo Bayou Seafood Gumbo recipe Dinner | November 03, 2022 | entrée | 60 minutes Recipe By Cheff Todd Gillespie Fish stock 1 gallon water...
November 10, 2022 Recipe By Cheff Todd Gillespie Dashi – Asian stock 8 ” square of Kombu 2 ½ quarts of water 2 cups Bonito flakes Hydrate...
Dinner | November 21, 2022 | entrée Recipe By Cheff Todd Gillespie 1 ½ Cups ground hazelnuts 1 Trout – cleaned 4 large eggs 2 Tbsp. Vegetable oil 1...
This was on King 5 Evening
Pla Mor bar and Grill
The Pla Mor Bar and Grill won the King 5 Best dive bar in Western Washington two years in a row.