Chef Spotlight: Joshua Martin

Joshua Martin started cooking professionally in 1995 when he was 14.

He was a golf-cart washer who “was pulled into the kitchen.” And that set him on his path to becoming a chef and culinary arts instructor.

Now 36, Martin – who was the opening chef at Casper Fry in Spokane’s South Perry neighborhood and also worked at Madeleine’s Cafe and Patisserie, the Spokane Club and the Historic Davenport Hotel – teaches culinary arts at Spokane Community College.

Here, he shares a recipe for Warm Lentil Ragout, “blames” his mom for inspiring his culinary career and explains why peanut butter-and-jelly sandwiches are the “perfect” food.

What’s your favorite dish to cook at home?

I really enjoy braising, so for me it’s hard to beat Daniel Boulud’s short rib recipe. It works every time!

Where do you eat when you eat out? My wife and I are trying to make “ethical meat choices,” so it really limits us to where we can go. That being said, here is a list of our favorite haunts in no particular order: Ruins, Inland Pacific Kitchen, Wandering Table, Fleur de Sel, Central Food.

Who or what inspired you to become a chef, and how? OK, well, I blame my mom! She had me in the kitchen since before I could walk. Happiness happened in the kitchen growing up. Some of my fondest memories are of me watching my mom make pan gravy, or perfect salmon cakes, or those dumplings that cooked in the soup.

What are your go-to ingredients? I have a small ramekin on our counter that contains kosher salt and chili flakes. It also holds the pepper grinder. This has become the house seasoning. A little heat, pepper, pepper, pepper and, of course, salt. But you will also find a fridge full of condiments, such as fish sauce, gochujang, sambal and horseradish. Other than that we make it ourselves.

What was the first dish a customer ever sent back to you, and how did you handle it? I remember getting a steak sent back at Casper Fry. The guest said it was overdone on the outside, and underdone on the inside. Pretty impossible to do, I suppose. However, I asked them if they wanted another one, and they declined. They really just wanted me to listen to them and hear them out. I took the charge for the steak off their bill, and I offered my thoughts on how it could have happened. They seemed honestly surprised that I took their side and comped their meal. Because of that moment, they came back time and time again, and told me that “most chefs just get pissed.” They understood that things happen, but loved my honesty and transparency with them.

What’s a dish you’ve never made but would like to, and why? I have always wanted to make cassoulet. I have made variations, but never the classic. Still on my list. It seems SO classic, SO French, SO time consuming. In this hurry-up world of food, I love the idea of the slow cook.

What dish or ingredient best represents you? I think of myself as bacon’s spirit animal. Bacon calls to me for guidance. (Smiley face.) That being said, for both of my finals at the culinary schools I went to, I made toasted peanut butter and jelly sandwiches. Seems easy? However, this dish contains everything you could want in a dish: hot, cold, sweet, salty, crunchy, smooth. To me it’s the perfect food!

Warm Lentil Ragout

This is something I lean on when I need either a hearty vegan dish, or a base for seafood or pork. The lentils add a certain “meatiness,” and this dish plays well with other foods. I wouldn’t say it’s a go-to, but I do bust it out from time to time, including to serve with seared salmon.

8 ounces French green lentils

3 whole garlic cloves, smashed, plus 1 tablespoon minced garlic

2 bay leaves

1 sprig fresh thyme

2 tablespoons olive oil

2 tablespoons minced shallots

1 cup peeled, seeded and chopped tomatoes

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh basil

1 tablespoon chopped parsley

2 cups flavorful stock

1/4 cup chopped green onions (scallions)

Salt and freshly ground black pepper

In a medium saucepan, combine the lentils, smashed garlic, bay leaves and thyme. Cover with water and simmer until lentils are tender, 25-35 minutes.

In large skillet, add the olive oil, shallots and minced garlic, and cook, stirring, for 1 minute. Add the tomatoes, lentils and herbs and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until thickened, and lentils are tender, about 15-20 minutes. Add the green onions. Season with salt and pepper. Remove from the heat, remove bay leaves, and cover to keep warm until ready to serve.