Restaurant

Agave Cocina & Tequilas   
Chef Federico Ramos

Cochinita Pibil sliders and wild mushroom and garlic spinach quesadillas

 

Andaluca
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

 

 

 

Frolik!   
Chef Adam Stevenson / Chef Charlotte Glaves

Duck confit taco with lemon grass pickled shallot, black radish, wasabi nori crunch, cilantro corn tortilla

 

 

 

Garage Billiards 
Chef Garrett Brown

Pork belly gyro with harissa aioli, pickled cabbage and pork cracklings

 

 

 

The Georgian at The Fairmont Olympic Hotel   

Chef Gavin Stephenson

Signature Georgian macaroon

 

 

 

Gnocchi Bar  
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

 

 

 

Mama Stortini’s
Chef Derek Stewart

Roasted Tuscan meatballs

 

 

 

Manhattan   
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

 

 

 

Ponti  
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

 

 

Ray’s Boathouse
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

 

 

 

Sullivan’s Steakhouse 
Chef Zach Martinez

Sliced tenderloin over garlic horseradish mash potatoes with bourbon peppercorn sauce

 

 

 

Top Pot Doughnuts  

A delicious selection of hand-forged doughnuts!

 

VIP Lounge

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!

 

VIP BITES

Restaurant Zoe   
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

 

 

 

Terra Plata  
Chef Tamara Murphy

Lamb shoulder confit, potato-cauliflower Escabeche, salsa verde

 

 

 

Dolcetta Artisan Sweets 

 

 

VIP SIPS

       

 

    

 

VIP Lounge Decor Provided By Tomlinson Linen Service

Other Eats

Bike Pops   

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.

Biscuit Box   

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.

DeLaurenti Specialty Food & Wine 

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.

Evolve Chocolate Truffles   

All you need is love…and truffles!

Gelatiamo  

Authentic handmade gelato and pastries in the heart of Downtown Seattle.

The Gleason Ranch  

Gleason Ranch sustainably harvested beef – this is beef the way it’s supposed to be.

Gustoblende

25 year aged traditional and flavored Italian Balsamic Vinegars and Barrel Aged flavored Spanish Olive Oils.

Hot Stove Society   

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 Artisanal Food Co. 

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 Macarons  

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.

Mexico Cantina Y Cocina  

Bold, fresh, sophisticated flavors

Mt Townsend Creamery  

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.

NuTiger Organics Cashew Milk 

Producing raw and organic cashew milk made with the best quality products. Let your inner-nut shine!

Oil and Vinegar  

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.

Olli Salumeria  

The REAL DEAL in dry cured!

QFC  

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!

Samboroso Brazillian Food Company  

Authentic Brazilian food products.

Seasonings…And More LLC

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.

Smith Brothers Farms 

Deliverying farm-fresh milk and dairy products right to your door once a week.

Tim’s Cascade Snacks

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 – Bruce Gore Salmon

Triad Fisheries’ small family-owned and operated boats process the fish manually onboard immediately after catch.

Uli Famous Sausage   

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.

Villa Jerada Moroccan Pantry 

Proud Purveyors of The Crocus Sativus, Olea Europea and Argania Spinosa.

Washington State Potato Commission  

Washington State Potatoes rock! Reds, whites, yellow/golds, blue/purples, fingerlings and themighty russet.

World Spice Merchants  

Seattle’s premier spice, herb, and tea shop.