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" Specialty: American regional cuisine Back in seventh grade, Matthew Dillon spent some time working in a local caf\u00E9 bussing tables, prepping food, and learning knife skills. Despite the unglamorous work, he was hooked.  After receiving a Culinary Arts degree from Seattle Central Community College, Dillon began to work in the best kitchens of Seattle: The Georgian and Stumbling Goat.  However, it was his time at the Herbfarm in Washington that was life-changing. Innovative chef Jerry Traunfeld taught Dillon about gardens, foragers, and local purveyors, which became the foundation for Dillon&amp;#039;s philosophy toward fresh, simple cuisine. In 2006, Dillon created Sitka &amp;amp;amp; Spruce, serving dishes with a Mediterranean influence. His work at the restaurant earned him the honor of being named Food &amp;amp;amp; Wine&amp;#039;s Best New Chef of 2007. In June 2008, chef Dillon opened the Corson Building. Serving as a communal dining restaurant, event space, larder, food studio, and urban farm, this establishment is the culmination of Dillon&amp;#039;s aspirations. Fun fact: Chef Dillon is deadly afraid of kiddie pools and pirates. RECIPES Green Goddess Dressing Oil Poached Rabbit Legs Scallops Crudo with Smoked Paprika, Charmoula, and Toasted Cumin "^^<http://www.w3.org/2001/XMLSchema#string>
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