Creativity is king at Keenan’s at the Pier, and Executive Chef Ashley Kovacevich is no stranger to using inspiration and teamwork to whip up a consistently delectable menu for guests.
“I got into the culinary profession because I was always a very creative/artistic child,” says Kovacevich. “I loved creating things that brought joy to people and put a smile on their faces because of something I created. I never really knew how to express my creativity in my adult life and career until a friend pointed out how much I loved to cook and how much joy I got from people enjoying my meals.” Kovacevich uses that artistic touch when collaborating on menus with her team, taking the valuable information she learned from her time at Bellingham Technical College and giving that knowledge to the kitchen staff at Keenan’s.
Menus and More at Keenan’s
“When creating our menus at Keenan’s at the Pier, we always look at what is locally seasonal. We change our standard menus two times a year, spring/summer, fall/winter,” says Kovacevich. “But we also have our specials menu that changes nightly with crafted cocktails and seasonal wine pairing specials.” The chef draws from everyone’s input, incorporating the team’s visions as well as her own. “It causes my staff to buzz with excitement and have the creative freedom to test out new dishes as specials to see if they work,” she says.
The bar staff also gets the chance to test their cocktail creations in real time with the freedom to try out the flavors they want. “Our food and beverage manager makes sure everyone gets to try our rotating wines and educates our staff on what wines pair with what dishes we have on the menu,” says Kovacevich. “So the whole experience, from start to finish, is put together with passion from everyone on our staff.”
Writing new menus typically coincides with the seasons as the chef makes a point to source ingredients locally. “For our fall/winter menu, we made it with what’s available and what’s desired for the cold season,” Kovacevich says. “Everyone expects squashes, soups, kale, etc., but we like to make those ingredients fun. We strive to add flavors and color to dishes when it’s dark and cold outside. Our current menu focuses on more land animals but still offers plenty of seafood. It highlights the bounty available in our region during the season, like squashes, root vegetables, apples, kale and such.” The menu will change yet again to reflect spring and summer in mid-April.
Keenan’s Uses Fresh Ingredients and Flexibility
“We manipulate our menu to abide by the seasons and allow flexibility with every dish to ensure freshness, quality and flavor,” says Kovacevich. “We support all local seafood and shellfish with specific seasons.” For example, in summer, Keenan’s will switch to using frozen wild clam meat instead of their usual local Manila clams to ensure the highest safety practices and quality, as Manila clams are not as good in the hotter seasons.
“In the summertime, we will get fresh Alaskan fish overnight shipped to us that we will use for specials. We will also have the opportunity to boast about our local fisherfolks and how hard they work,” says Kovacevich. “We also work closely with local farmers and what they offer seasonally. The fresh heirloom tomatoes, peach, strawberry, and sweet pea season are my crew’s favorite time to get creative with specials and utilize local bounty.”
Creative Cuisine in Bellingham
When given the autonomy to explore nearly infinite combinations of flavors and ingredients, Kovacevich’s crew can really tap into their talent and excellence.
“Creativity is the greatest factor that goes into all of our menus ranging from meal times, cocktails, wine, happy hour, desserts and specials,” says Kovacevich. “Our restaurant thrives with creative freedom and being able to work with and highlight food regions, manipulating spices and flavors, and truly creating our very own unique dishes that cannot be duplicated.”
The chef strives to keep every menu at Keenan’s relevant and engaging, allowing guests to try something unique and exclusive. “We get the freedom to run any and all types of flavors, ranging from conventional and comfortable, to adventurous and cultural, to upscale and fancy with our own spin on everything,” Kovacevich says.
This artistic encouragement comes directly from the top, as the owner of the Chrysalis Inn and Spa is dedicated to uplifting local businesses. “Mike Keenan believes strongly in supporting local fisherfolk, farmers and artisans,” says Kovacevich. “With that, we have such a special and unique responsibility to highlight our talented crew and boast about the local bounty at the same time. Personally, as the chef, I am honored to have my crew exercise their creative freedom and curate their own dishes that appear on our seasonal menus and our specials.”
Keenan’s Scratch Made Desserts
Desserts may be some of the best additions to Keenan’s menu despite being somewhat of a bane for the chef’s patience. “Desserts are my kryptonite,” Kovacevich says. “Though I have the knowledge and skill for desserts, I do not have the patience for them. So my desserts are always easy, quickly executed and comfortable for our guests. Thankfully, several folks on my crew love and thrive off making desserts. They are responsible for all of our fantastic dessert specials ranging from classic scratch-made cream puffs, the best tiramisu you’ve ever had, incredible cakes and Swiss rolls and all kinds of desserts that could bring a tear to your eye.”
The dessert menu at Keenan’s also features options for everyone, including vegan, gluten-free and dietary/allergy restriction-friendly items. For Valentine’s Day, they featured a gorgeous white chocolate bread pudding.
“I’d like to emphasize the creative freedom this restaurant is allowed and how the crew is encouraged, so we run dishes that are curated from our crew and not only the chef,” says Kovacevich. “The chef attempts to get everyone’s ideas and involve everyone in menu ideas and curations. It keeps our menus fun, exciting, cultured, and different for everyone.”
Celebrate special occasions with Keenan’s at the Pier for a delicious and unforgettable experience. They are open daily from 7 a.m. to 9 p.m., with happy hour from 3 until 6 p.m. and Sunday brunch served from 7 a.m. to 3:30 p.m.
Keenan’s at the Pier
Inside The Chrysalis Inn & Spa
804 10th Street, Bellingham
360.392.5510
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