Agave Cocina & Tequilas
Chef Federico Ramos
Cochinita Pibil sliders and wild mushroom and garlic spinach quesadillas
Chef Sarah Lorenzen
Roasted vegetable tagine with Moroccan couscous
Anthony’s Pier 66
Chef Brian Moore
Seafood Martini with fresh Dungeness crab, Oregon shrimp, Alaska weathervane scallops and avocado with boardwalk & Whidbey Island sauces
Bell + Whete
Chef Stew Navarre
Caramelized Jerry Baker pork belly with sour beer braised red cabbage and pickled mustard seed
Delicatus / The Kitchen by Delicatus
Chef Aaron Willis
Wooden Table pastrami sliders with The Gleason Ranch brisket on Essential’s caraway rye toast point and Swiss mornay and Wooden Table sauerkraut
Balinese Rendang with Krupuk Bawang with The Gleason Ranch top round cooked with coconut milk and Balinese spices and served with garlic cracker and white rice
Duke’s Chowder House & Sustainable Seafood
Chef Bill Ranniger
Organic herb encrusted Alaskan coho salmon, pan seared with balsamic infused butter cream
Falls Terrace Restaurant
Chef Frank Magana
Gourmet Tuna Melt
Chef Adam Stevenson / Chef Charlotte Glaves
Duck confit taco with lemon grass pickled shallot, black radish, wasabi nori crunch, cilantro corn tortilla
Chef Garrett Brown
Pork belly gyro with harissa aioli, pickled cabbage and pork cracklings
Chef Gavin Stephenson
Signature Georgian macaroon
Chef Lisa Nakamura
Russet potato gnocchi with creamy mushrooms
Kaspars Special Events & Catering
Chef Kaspar Donier
Northwest potato hash action station
Macrina Bakery & Cafe
Chef Leslie Mackie
Seeded flat bread with salmon mousse, pickled slaw and sesame seeds
Chef Derek Stewart
Roasted Tuscan meatballs
Chef Myisha Lamar
Bone Marrow pot de crème with smoked onion marmalade and candied bacon
Palomino & Palomino Rustico
Chef Randy Barkhurst / Chef Jobbie Domenden
Crab and bacon slider
Chef Alvin Binuya
Thai curry penne with Dungeness crabmeat and tomato-ginger chutney
Purple Cafe and Wine Bar
Chef Robb Kirby
Maine lobster salad with celery, frisée, shallots, fresh herbs, lemon-cayenne aioli
Racha Noodle & Thai Cuisine
Chef Siripong Limmahasarn
Panang curry with chicken
Chef Paul Duncan
Smoked sea scallop with coriander poached prawn and pickled tomato
Salty’s Seafood Grill
Chef Jeremy McLachlan
Shrimp and Grits, ham hock braised prawns, cheesy grits, roasted pepper relish and pancetta crisp
Shuga Jazz Bistro
Chef Wayne Johnson
Shuga Jazz Bistro gumbo
Chef Zach Martinez
Sliced tenderloin over garlic horseradish mash potatoes with bourbon peppercorn sauce
A delicious selection of hand-forged doughnuts!
VIP TICKET HOLDERS ONLY!
This year we’ve made the VIP ticket to SWFE a little sweeter. In addition to your 1 hour early entrance and swag bag, VIP ticket guests will have exclusive access to a special lounge just for them including special bites and sips. Located at the top of the west stairs of the Seattle Center Exhibition Hall, the VIP lounge is also your destination to pick up your luxury swag bag full of goodies from Premier Sponsor QFC and other items!
Chef Brian Miyamoto
Lamb pastrami on crostini with pomegranate foam, braised celery root, cilantro chimichuri
Lamb shank tortellini with housemade ricotta, sage butter, pickled currants
Chef Tamara Murphy
Lamb shoulder confit, potato-cauliflower Escabeche, salsa verde
VIP Lounge Decor Provided By Tomlinson Linen Service
A tribute to the fondest childhood memories of chasing down the ice cream truck, POP UP will bring the child out in you featuring local, artisanal ice cream, gelatos, sorbetos, ice cream sandwiches and popsicles.
The Biscuit Box offers flaky and buttery biscuits smothered in local flavor, and are made using Washington-based Shepherd’s Grain flour. These hearty biscuits that have a hint of crunch are finished with a unique blend of toppings.
Since 1946, the Seattle institution offering food & wine lovers the very best selection of hard to find ingredients, cheeses, meats and wines from the Northwest and around the world.
All you need is love…and truffles!
Authentic handmade gelato and pastries in the heart of Downtown Seattle.
Gleason Ranch sustainably harvested beef – this is beef the way it’s supposed to be.
25 year aged traditional and flavored Italian Balsamic Vinegars and Barrel Aged flavored Spanish Olive Oils.
The Hot Stove Society is located on the second floor of the Hotel Andra. A new cooking school in downtown Seattle. We can’t wait to cook with you!
Jerry Baker Pork
Check our their product at Delicatus’s restaurant booth!
La Panzanella is a Tukwila, WA based manufacturing company which produces all natural, crisp, herb infused flatbread crackers created from an authentic Italian recipe.
Luv Marcarons only makes one thing – Parisian-style Macarons – and they strive to do it very well. Macarons are gluten-free, and can also be make vegan and nut-free varieties.
Bold, fresh, sophisticated flavors
Mt. Townsend Creamery is founded on the belief that Pacific Northwest dairy is a regional treasure. They source only the best local milk from the region to craft cheese with a sense of place.
Producing raw and organic cashew milk made with the best quality products. Let your inner-nut shine!
Oil & Vinegar offers a vast selection of imported olive oils and vinegars, pesto and tapenades, marinades and sauces, dressings, mustards, salts, exotic herb mixes and more, together with a host of handcrafted ceramics and culinary accessories that are guaranteed to enhance any home dining experience.
The REAL DEAL in dry cured!
One of the largest grocery chains in Washington state, QFC operate 70 stores throughout the Puget Sound. QFC, you know it’s going to be good!
Authentic Brazilian food products.
Maker of blended seasonings, rubs, sprinkles and other dry blended products. All products are made using natural ingredients with a sprinkling of locally sourced herbs and spices.
Deliverying farm-fresh milk and dairy products right to your door once a week.
Tim’s has been creating their famous chips in the shadow of the Cascade Mountain range since 1986 using an old family recipe. Tim’s starts with premium potatoes direct from family owned farms and only the finest blends of real seasonings.
Triad Fisheries’ small family-owned and operated boats process the fish manually onboard immediately after catch.
A German Master Butcher, Uli’s extensive training and experience are brought to bear in every step of the manufacturing process. His tasty sausages are of the highest standard and contain no coloring agents or preservatives.
Proud Purveyors of The Crocus Sativus, Olea Europea and Argania Spinosa.
Washington State Potatoes rock! Reds, whites, yellow/golds, blue/purples, fingerlings and themighty russet.
Seattle’s premier spice, herb, and tea shop.