Chef Jason Wilson

CRUSH Restaurant. James Beard 2010 Best Chef NW, supporter of Susutainable Seafood & Foraged ingredients. Growing my own fresh produce in the CRUSH Urban Garden

[Chef Jason Wilson @ChefJasonWilson]

Cleaning Fresh Fluke last night, found a whole 8 inch squid in 1 fish's belly! Well I guess we know how good their diet is!

[Chef Jason Wilson @ChefJasonWilson]

Closing night at Starchefs ICC amazing connections and great food!!

[Chef Jason Wilson @ChefJasonWilson]

Montreal is beautiful in the rain, so stoked to be back here.. Looking forward to the amazing food scene

[Chef Jason Wilson @ChefJasonWilson]

Happy hour and outdoor dining continue at Crush! Summer is still here

[Chef Jason Wilson @ChefJasonWilson]

Had a beautiful night at the Olympic Sculpture Park this evening cooking for SAM. What a spectacular place to grill Veal Breast

[Chef Jason Wilson @ChefJasonWilson]

First trip to The Adriatic coast starts in Venice. Looking forward to having an espresso soon.

[Chef Jason Wilson @ChefJasonWilson]

@StrangeFruitPR what's going on? Email me [email protected]

[Chef Jason Wilson @ChefJasonWilson]

Short Rib Crepinettes for Seattle Restaurant Week. Halibut with Cubeb pepper Au Poivre & geoduck nettles for Spring

[Chef Jason Wilson @ChefJasonWilson]

Seattle restaurant week starts tomorrow, still some seats at the bar available for tomorrow night. Check out the new spring menu this week.

[Chef Jason Wilson @ChefJasonWilson]

Thanks to Seattle Mag for a great story on our big anniversary http://t.co/DgnQvJtc

[Chef Jason Wilson @ChefJasonWilson]

Www.alaskapureseasalt.com
Our source, our premier source for the best cornerstone ingredient in our cuisine, seriously amazing & inspiring

[Chef Jason Wilson @ChefJasonWilson]

@TheVocalvore , we do worship the bacon, caviar and syrup gods consistently. Thanks!

[Chef Jason Wilson @ChefJasonWilson]

Seattle Children's Hospital is amazing I'm seeing first hand why it's important to support them. I'll be doing my part @ Auction of WA wines

[Valerie Bauman @valeriereports]

Celeb #Seattle @ChefJasonWilson goes @Google for #local, #sustainable #food - #photos of @Crush_Seattle via @PSBJ http://t.co/C56I0Hor

[Chef Jason Wilson @ChefJasonWilson]

Snow days over! Getting prepped for service tonight. Come say hi this weekend escape the winter gray with our innovative cocktails

[Chef Jason Wilson @ChefJasonWilson]

Wagyu tartar with Local Sea Urchin... Oh yes

[Chef Jason Wilson @ChefJasonWilson]

Wishing everyone a happy new year, be safe, prosper in 2012. Swing in tonight for a new years toast. Opening a 5 liter of Duval LeRoy

[Chef Jason Wilson @ChefJasonWilson]

Deeply saddened to learn of Christina Choi's passing. She was such a star, had such a huge heart...you are dearly missed.

[Chef Jason Wilson @ChefJasonWilson]

I love negotiating on with truffle importers this time of year....

[Chef Jason Wilson @ChefJasonWilson]

My som asked for Bouchons from patisserie Ines for his stocking... Nora will be busier tomorrow cause that's what I'm asking for too:)