Sous Chef Series: Patrick McKee’s Spaghetti and Meatballs

Chefs, Meet, Sous Chef Series

At home, Patrick McKee, executive chef at Paley’s Place in Portland, Oregon, works with a different kitchen brigade. His two children, Isabella, 12, and Henry, 8, often cook alongside Dad. Says McKee, “We’re like the Three Musketeers in the kitchen.”

 

One dish they make regularly is spaghetti and meatballs, a recipe that McKee, a Kansas City, Missouri, native who has lived in Portland since 1994, attributes to his mother. He shared all of his meatball-making secrets in the latest edition of the Sous Chef Series, and gave us a spectacular workhorse recipe for tomato sauce that can be used on your next Big Night.

 

Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting TableSign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

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