Chef Karen Nelson

Chef Karen Nelson Chef Karen's goal is to get you to eat more vegetables, whether she's cooking for you or helping you feel more comfortable in your own kitchen.

We've all got to eat, why not feel good about the experience? Chef Karen Nelson has been cooking since she can remember. Her earliest memories include eating mint leaves and berries while wandering through the family yard; she is grateful to her parents for encouraging a love of fresh, local food. After 15 years as a social worker in Seattle, she switched gears to cooking professionally and cooked

in a variety of settings in the Seattle area. Now she focuses on bringing joy to her client's lives through cooking food in their homes. She believes that Food is the Best Connection and wants you to feel that connection too.

Meal prep! Rather than making dishes I like to cook components I can add to proteins, rice, or salads. My oven was being...
05/31/2026

Meal prep! Rather than making dishes I like to cook components I can add to proteins, rice, or salads. My oven was being difficult so my yellow beets have a little more, er, flavor than I’d prefer, but still tasty. Picked up a blueback salmon fillets and asparagus from the farmers market this morning that’s headed for the grill in a couple of hours. I’m getting the most out of this beautiful late spring day here in the PNW. I think my next stop is the hammock…

Thanks for coming, thanks for eating, thanks for filling my heart with joy.
05/18/2026

Thanks for coming, thanks for eating, thanks for filling my heart with joy.

05/18/2026

Thank you so very much to everyone that joined me for Spring Supper Club yesterday! It was the first dinner of that kind I’ve done since pre COVID (6 years, that is far too long!). It was a special way to connect my family with yours, delicious food that brings joy to my soul, and connections amongst friends that spanned the last two decades of my life. Sitting and eating a meal together, you guys…my heart is so full. Thanks to my dear friend Fatou (sister from another mister is really more like it), you let me rope you into the craziest ideas and always smile and ask what time should I be there. And to my mom, thank you for helping with every part of the event. I’ll sift through the photos (thanks Fatou) and get some posted soon, I just wanted to tell you how grateful I am that you helped make this a happen.

Happy Mother’s Day mom, you have helped me create such a great life filled with adventures, memories, and joy. It hasn’...
05/10/2026

Happy Mother’s Day mom, you have helped me create such a great life filled with adventures, memories, and joy. It hasn’t always been a smooth ride, but man has it been interesting! I am filled with gratitude every day for your guidance and patience. What a lucky person am I to be your daughter.

05/05/2026

There are 2 seats left for Spring Supper Club!

05/03/2026

8 seats left for Spring Supper Club. Vegetarian and GF options are being added.

Some of you may not be aware of my deep love of Minneapolis. My formative teen years were spent in and around this fanta...
04/30/2026

Some of you may not be aware of my deep love of Minneapolis. My formative teen years were spent in and around this fantastic city. Lucky me my bestie still lives there so I get to visit often. If you are not aware of the culinary options Minneapolis has to offer then you should look up Owamni - By The Sioux Chef, Diane's Place, Vinai MN, and so many more amazing chefs bringing food worth traveling for. I love you Minneapolis!

Shaped by a melting pot of cultures, Minneapolis and St. Paul have built one of the most compelling dining scenes in the country.

Guess it’s a double post day…my new sweatshirt just arrived from .usa I’m super excited to wear this around town and see...
04/25/2026

Guess it’s a double post day…my new sweatshirt just arrived from .usa I’m super excited to wear this around town and see what conversation it sparks. Let me know if you want to talk about The Burnt Chef project and mental health in the hospitality industry. You matter, you’re not alone, and it’s worth it to stay alive. I’m here to talk if you need it.

04/25/2026

I have to apologize about that last post. I took the photo then instead of adjusting the lighting like a professional, I allowed myself to get distracted by eating the pork. I’m so, so sorry…nah not really, it’s so delicious!

This is the pork dish that will be the entree for Spring Supper Club. It’s a fresh ham slow roared with tamari, honey, g...
04/25/2026

This is the pork dish that will be the entree for Spring Supper Club. It’s a fresh ham slow roared with tamari, honey, garlic, ginger, a little gochujaru. Pork is locally sourced and it is so good. We stopped getting our hams cured a few years ago, the versatility of this cut is amazing when you leave it au natural. Did you reserve your seat yet?

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Olympia, WA

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