Kelly Stanley, Chef de Cuisine at The Great Blue Heron Bar & Grill at Semiahmoo Golf and Country Club, blends her culinary artistry with a commitment to community and sustainability. After receiving training at Bellingham Technical College, she served several years as Sous Chef at Semiahmoo Resort, Golf & Spa. Stanley’s expertise encompasses a diverse range of cuisines, from the delicate intricacies of pastry and desserts to the precise techniques of meat and fish butchery.
Meet the Chef
Photograph courtesy of Kelly Stanley
Originally from Oakland, California, Stanley now finds inspiration in the picturesque town of Blaine, Washington, where she resides with her husband and three sons. Embracing the bounty of the Pacific Northwest, Stanley champions local farmers, fisheries, and seasonal ingredients, nurturing a deep connection to the land and the community.
In her kitchen, Stanley’s passion extends beyond her culinary creations to the nurturing of aspiring chefs. As a mentor, she shares her knowledge and experiences, instilling in others the importance of precision, creativity, and a reverence for ingredients. Her dedication to teaching reflects her belief in the transformative power of food and its ability to foster connection and growth.
Stanley’s journey is a testament to her unwavering commitment to her craft and her values. Grounded in humility and driven by a genuine love for food and community, she continues to push the boundaries of culinary artistry while inspiring those around her to embrace the joys of exploration and shared experiences.
Photograph courtesy of Kelly Stanley and The Great Blue Heron Bar & Grill
Halibut Ceviche
Serves two to three
Tip from Chef Kelly: Use local, previously-frozen halibut. Outside of the halibut season, frozen “refreshed” halibut is the only kind you will find at the fish counter or grocery store—I like Lummi Seafood Market in Ferndale. Fresh raw halibut can have parasites but freezing it first will kill them.
Ingredients
- 1 piece of halibut, 6-8 ounces
- ½ cup fresh lime juice, plus zest (about 2 large limes)
- 2 tablespoon fish sauce
- 1 serrano or jalapeno chili
- ½ an English cucumber
- 1 medium avocado (a little firmer is best)
- 1 small shallot or ¼ of a red onion
- 1 cup loosely packed fresh cilantro (with stems)
- ¾ cup canned coconut milk
Instructions
- Using a sharp knife, cut the halibut into a very small dice, about ¼ inch cubes (cut in thin strips first, then across).
- Mix fish with lime juice, zest, and fish sauce. Cover and refrigerate for 30 minutes. • Finely dice the chili (remove the seeds and core if you are sensitive to spice, leave it in if you like heat), cucumber, avocado, and shallot.
- Chop the cilantro (including stems) and mix with the vegetables.
- After the halibut has chilled for 30 minutes, combine with the chopped vegetables and coconut milk. Taste and adjust seasoning with salt and pepper.
- Enjoy with fresh tortilla chips, tostadas, or butter lettuce leaves for wraps. Crab, cooked shrimp, or fresh grapefruit segments are excellent additions for building an entrée salad with this recipe.
