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Billy Hahn

Executive Chef

Jake's Famous Crawfish

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Jake's Famous Crawfish

Background Information

Employment History

Chef, Famous Crawfish

Jake's Famous Crawfish


Executive Chef

Jake's Famous Crawfish Restaurant


Chef


Web References(20 Total References)


www.anc.org

"I have made it a policy of mine never to serve Chilean seabass," said Billy Hahn, executive chef at Jake's Famous Crawfish, a Portland, Ore., landmark since 1892.


www.columbian.com [cached]

Billy Hahn, longtime chef at Jake's Famous Crawfish in downtown Portland, shares this recipe.There's a lot of simmering and a lot of flavor. Related links: Hot issuesDiscuss these stories and other local issues in our spirited discussion forums Clark County Guide


www.tillamook.com [cached]

Courtesy of Billy Hahn, Executive Chef, Jake's Famous Crawfish Restaurant


www.beercook.com [cached]

Billy Hahn | IACP dinner with the Oregon Brewers Guild
beercook.com :: chef billy hahn at the harborside Harborside Chef Billy Hahn designed the pairings to start with a virtual flavor explosion: the powerful Adam barleywine from Hair of the Dog led the pack of pairings with the appetizer, Dutch Gouda and Apple Tartlette on a Spiced Barley Sauce. Chef Billy Hahn makes truffles


www.oregonlive.com

Billy Hahn, executive chef at Jake's Famous Crawfish, feels much the same."Oregon razors are sweeter, thicker and have better flavor than Alaska razor clams," he says."It's been a great clam season for sportfishermen so far, but the commercially harvested Oregon razor clams aren't making it to restaurants in Portland yet.Hopefully we'll see them soon." When serving his clams at Jake's, Hahn offers a choice of a classic tartar sauce, a caper and chervil-spiked remoulade sauce, a lemony, garlicky aioli or just drawn butter with lemon.


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