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July 1, 2018     West Seattle Herald
Pizzeria Credo featured on Food Network's Diner's, Drive-Ins and Dives
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Pizzeria Credo featured on Diner's, Drive-Ins and Dives Skip to main content July 2, 2018|56 °F Partly Cloudy Search Search Secondary links Subscribe Advertise Contact Us Westside Seattle if (typeof googletag !== "undefined") { googletag.cmd.push(function() { googletag. }); } NewsBallardHighlineWest SeattlePolice BlotterBallardHighlineWest SeattleCalendarBallardHighlineWest SeattleFeaturesBallardHighlineWest SeattleArts & EntertainmentBallardHighlineWest SeattleObitsBallardHighlineWest SeattleSportsBallardHighlineWest SeattleEatBallardHighlineWest SeattleTrafficBallardWest SeattleDwellHealthMoneyOpinion Recent Articles Pizzeria Credo featured on Food Network's Diner's, Drive-Ins and Dives Second Bears game postponed Easy Street Records celebrates 30 years; Clever video promotes 30% off CD Sale High school divisions reshuffled What is burglary? How is it different from theft?  Man armed with Machete and BB-Gun arrested in south Delridge if (typeof googletag !== "undefined") { googletag.cmd.push(function() { googletag. }); } Trending Pizzeria Credo featured on Food Network's Diner's, Drive-Ins and Dives Second Bears game postponed Easy Street Records celebrates 30 years; Clever video promotes 30% off CD Sale High school divisions reshuffled What is burglary? How is it different from theft?  Man armed with Machete and BB-Gun arrested in south Delridge Pizzeria Credo featured on Food Network's Diner's, Drive-Ins and Dives Pizzeria Credo featured on Food Network's Diner's, Drive-Ins and Dives if (typeof googletag !== "undefined") { googletag.cmd.push(function() { googletag. }); } Jacques Nawar, owner and head chef at Pizzeria Credo in the West Seattle Junction flambe's a sous vide chicken breast to brown it. The special cooking technique (it involves a vacuum pouch and long cooking times) is often found in gourmet restaurants only. The Poulet Vallée D’Auge dish (and the #2 rating on Trip Advisor) is what brought celebrity chef Guy Fieri for a visit last March to film a segment for his show Diner's Drive-ins and Dives for Food Network. Photo by Patrick Robinson Sun, 07/01/2018   Jacques Nawar is about to see business at Pizzeria Credo in the West Seattle Junction really take off. That was the advice of the famous Guy Fieri whose Food Network show Diner's Drive-ins and Dives visited here in March.  Westside Seattle profiled Nawar and his background in 2015. Guy Fieri with Jacques Nawar in the kitchen at Pizzeria Credo.  The episode, set to air on July 6, (channel 675 HD on Comcast) features Nawar's somewhat unusual approach to an uncommon cooking technique called Sous Vide (pronounced Soo Veed).  Sous-Vide is a cooking method that involves preparing meats, eggs or vegetables and seasonings in specially made pouches, from which the air has been removed, and then immersing them in a temperature controlled water bath (less than boiling) for longer than normal cooking times. Sous-Vide bags can cook for example at 131 to 140 degrees for many hours, in some cases as long as 96 hours. The result is food infused with deep flavor, that is tender and evenly cooked. For now, only the organic chicken breast dish featured on the show will be available (beyond the normal menu) and will sell for $19.95, which for that style of cooking is a very reasonable price. It will come with fresh vegetables and pasta (gluten free is available). Served with greens and pasta the Sous Vide version of Poulet Vallée D’Auge is simply amazing. Photo by Patrick Robinson  "It's my recipe but it's classic," said Nawar, "Poulet Vallee d’Auge (creamy chicken with apples) is from Normandy in France and made Flambe Calvados (Apple Brandy) which is the spirit of the apple with mushroom cream sauce."    Calvados du Pays d'Auge apple brandy used to make the dish. Photo by Patrick Robinson  The filming of the segment took two days. Nawar said, "It was a great experience. He's a fantastic guy, Everybody knows this guy. It's crazy how famous he is. A lot of people follow him. He gave me great advice. ' Chef, I know you are experienced and a great chef but your business is going to be booming, like 500 times so get ready.' He knows I was in Washington D.C. and got great reviews there, so I know the power of the media." Pizzeria Credo was already doing extremely well offering fire roasted pizza, classic Italian pasta and some salads. Nawar's skills were so good it got him the Number two spot out of 3267 restaurants in Seattle on Trip Advisor. Part of why people from all over the nation come to West Seattle. It's number two in the entire city.   The episode from Food Network is described this way: Playin' Chicken On this trip, Guy Fieri's playing a tasty game of chicken all over the country. In Alameda, Calif., a joint is cookin' it Nashville hot-style and putting a gourmet twist on a burger. In Lansing, Mich., the bird is served French-style at a funky pizza-pasta place. And, in Kona, Hawaii, it's stuffed at a spot dishin' out Southern comfort with island flair. After the episode airs you will find the segment on the Food Network site in the Washington section. Along with the recipe but unless you have the special sous-vide cooking equipment it won't be the same.   Pizzeria Credo Full Bar Open Tues-Sat. 4 to 9pm Saturday 12 to 10pm Sunday 12 to 9pm Happy Hour 4:00 PM to 6:00 PM 206-402-3784 4520 California Ave SWhttp://pizzeriacredo.com/ West Seattle Junction West Seattle Herald Add new comment Your name Comment About text formats CAPTCHA This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. 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