HoInstead of bringing her work home, Chef Sharon Fillingim makes home a part of her work.

A lot of families are searching for somewhere that they find appealing on the menu, as well as their children, said the mother of three. Since I fit in that demographic, I thought 'Let's design Grub as a neighborhood eatery.'

Her restaurant Grub, located on Upper Queen Anne, feels like a warm and comfortable dining room. It also boasts a truly authentic kids' menu, thanks to Fillingim's 9-year-old daughter Jennifer.

I really wanted her to be part of this restaurant, and I thought since she's a child, she can reach out to other children in the neighborhood, and I asked her to design the children's menu, Fillingim said.

The menu features an item Jennifer can make herself: fresh-baked biscuits.

The recipe calls for only eight elements, supporting Fillingim's philosophy that it's best to use as few ingredients as possible.

That way, Jennifer can recognize what she's eating. Fillingim said. I've taught her how to read labels, and what to look for.

In preparing the biscuits, Fillingim said the key is combining the wet and dry ingredients without over-mixing them.

An ideal topping is another simple recipe - fresh strawberry jam. There are only four ingredients, and Jennifer is again able to play an active role.

I absolutely think that if kids have a hand in making what they're eating, they're gonna eat it, Fillingim said.

The biscuits and jam take less than an hour to prepare.

If you want to visit Fillingim's restaurant GRUB, it's located at 7 Boston Street on upper Queen Anne in Seattle. Visit the Grub website.

by Grub Chef Sharon Fillingim
Serves 6


2 Cups (10 oz) unbleached all-purpose flour, plus more for dusting the work surface and biscuit cutter.

2 1/2 Tablespoons (about 1 1/4 oz) of sugar

1 Tablespoon baking powder

1/2 teaspoon salt

8 Tablespoons (1stick) cold unsalted butter, cut into 1/2 inch cubes

1 Large egg, lightly beaten

1/2 Cup plus 1 Tablespoon half-and-half or whole milk

1 Large egg white, lightly beaten


1. For the biscuits: Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles course meal, about fifteen 1-second pulses. Transfer to a medium bowl.

2. Mix the beaten egg with the half-and-half in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.

3. Use your fingertips to pat the dough into a 9 by 6-inch rectangle about 3/4 inch thick, being careful not to overwork the dough. Flour a 2 3/4 inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)

4. Bake until the biscuits are golden brown. 12 to 14 minutes. Place the baking sheet on a wire rack and cool the biscuits until warm, about 10 minutes.

5. Serve with butter and jam of your choice.

Homemade Strawberry Jam

5 Heaping Cups of Whole Fresh Strawberries

1 package of Sure Jell Pectin

6 3/4 Cups Sugar

1 teaspoon Butter

In large pot, combine strawberries, pectin, and butter until pectin is dissolved. On medium heat constantly stir until rolling boil ( a boil that does not stop when stirred) Add sugar and stir until dissolved. Bring mixture to another full rolling boil. When rolling boil is constant stir consistently for one full minute and remove from heat. Ladle jam into clean jam jars with sealed lids.

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