Chef Biography
Born in Washington and raised in Portland, Caprial became interested in cooking at a young age. In 1982 at the age of 19, she arrived at the Culinary Institute ready to work and learn. She was one of just four women in her class, and as fate would have it, she met fellow student John Pence. They married in 1984 and settled in Seattle. She became the poissonnier at Fullers in the Sheraton Hotel and shortly thereafter became the chef de cuisine at age 24. In 1990 she earned the Best Chef Pacific Northwest by James Beard Foundation
In 1992, she and her husband John moved to Portland, Oregon to open Caprial’s Westmoreland Kitchen, acclaimed for its eclectic Northwest cuisine. Later that year, she was invited as part of the cooking team for Julia Child’s birthday. In 1996, Great Chefs showed up to tape her for their Discovery Channel’s Great Chefs – Great Cities television series, even though she had her own series on TLC and later on Oregon Public Television. Times became tough in the mid 2000’s and in 2009, they closed their 17 year old restaurant
In 2014, she returned to Seattle and is now the executive chef at the Bookstore Bar & Café at the Alexis Hotel in downtown Seattle.
Caprial Pence Recipes
Poached Pear and Plum Flan with Mango-Ginger Coulis
Serving: 6 Print Poached Pear and Plum Flan with Mango-Ginger Coulis By Great Chefs November 9, 2015 A shortbread crust and an almond paste filling are the base for this elegant flan of pears and plums, which is served with a sauce of fresh mango, rum, and ginger. Ingredients Shortbread Dough Unbleached All-purpose flour – […]
Smoked Onion and Chanterelle-Goat Cheese Strudel
Serving: 6 Print Smoked Onion and Chanterelle-Goat Cheese Strudel By Great Chefs November 4, 2015 Every bit of this dish is delicious and raised above average. The onions are smoked, adding a layer of flavor. The strudel dough is made with sour cream and incorporates herbs. The filling includes fresh thyme and sherry. Sharp arugula […]
John Pence Recipes
Kasu Oregon Spot Prawns with Chinese Pickled Cucumbers
Print Kasu Oregon Spot Prawns with Chinese Pickled Cucumbers By Great Chefs November 3, 2015 Skewered and grilled, these marinated prawns have a decidedly Eastern flavor. They are marinated in kasu and served with pickled cucumbers. Kasu is a paste made from the lees of sake pressings. Highly flavorful, it can be obtained at Asian […]
Sweetbreads with a Balsamic Mustard Demi-glace and Roasted Shallots
Serving: 6 Print Sweetbreads with a Balsamic Mustard Demi-glace and Roasted Shallots By Great Chefs September 25, 2015 Tender sweetbreads are dusted with flour, browned, and finished in the oven. They are served with a demi-glace sauce flavored with balsamic vinegar and Dijon mustard. Red onions, cooked until they are charred and caramelized, are sliced […]