Chef Spotlight: Viljo Basso, of Syringa and The Bluebird in Coeur d’Alene

This occasional series helps us get to know local chefs.

We’ll learn about where they dine out and who or what inspired them in their culinary careers. Plus, they’ll share a recipe. Here’s a Q&A with Viljo Basso of Syringa and The Bluebird in Coeur d’Alene.

What’s your favorite dish to cook at home? Any rustic-style roast. I love the simplicity, and it reminds me of my childhood.

Where do you eat when you eat out? I eat out all over the place: Gordy’s Sichuan Café, Ruins, Wandering Table, Flying Goat, Capone’s, Moontime, Franklin’s Hoagies, Paragon Brewing, Fleur de Sel. I think I eat out too much sometimes. I do some form of that rotation all year long.

Who or what inspired you to become a chef, and how? Inspiration began when I started working at Takara Japanese Restaurant in Coeur d’Alene. Ryuhei Tanaka and Mineko Mackovic started to teach me how to make Japanese food from scratch. It started to click that there was more to cooking, more to the restaurant business. Up to that point, I was a line cook going through the motions.

What are your go-to ingredients? Soy, mirin, ginger, garlic, onion, chicken stock, salt and pepper.

What was the first dish a customer ever sent back to you, and how did you handle it? I don’t remember the first dish that was sent back. It happens. It does hurt your ego a little. If it is legitimate, I let the person know that I appreciate knowing. I would really feel bad if I kept serving the same thing over and over, and multiple people got something bad. I do remember my first tip on a meal. I was working at Bonanza Steakhouse, and a customer wanted a blue rare T-bone, and I barely put grill marks on it, and they loved it. Boom – $10 tip.

What’s a dish you’ve never made but would like to, and why? I’ve never made paella. It incorporates everything I use now – rice, seafood – and I can’t believe that I have never made it. I’ve eaten it, but I’ve never made it.

What dish or ingredient best represents you? Coffee grounds, because I’m used and bitter. Beer, because I’m cold and satisfying. Onion, because I have so many layers. Probably a potato, too – great with everything and very diverse.

Misozuke, or Marinated White Miso

From Viljo Basso

At the restaurant, we make Chilean sea bass or halibut with this classic Japanese technique. It’s very easy to do at home.

I use non-GMO white miso. Red miso tends to be too salty and earthy for delicate fish.

Use very little salt when you’re cooking the fish. When done, the fish will have a sweet savory flavor. It goes great with any garnish, such as asparagus, ratatouille, spinach, rice – anything.

2 cups white miso

1 cup mirin

1/2 cup sugar

One nice pinch black pepper

White fish, such as Chilean sea bass or halibut, cut into four 6-ounce portions

Mix all ingredients, except the fish, until smooth, and set aside.

Pat fish dry with a paper towel, then simply layer fish in a container with the miso mixture. Cover, and place in refrigerator to marinate overnight. (At the restaurant, we marinate for three days, but at home, on a smaller scale, you can marinate overnight.)

Remove fish from the paste and wipe it clean with a paper towel. Cook on both sides in a pan with a little brown butter and oil, turning once.

Then, place in 350-degree oven for six minutes, and you’re good to go.

The Bluebird is located at 816 N. Fourth St. in Coeur d’Alene. Call (208) 665-3777. Syringa is located 1401 N. Fourth St. in Coeur d’Alene. Call (208) 664-2718.