Agave Cocina   
Chef Federico Ramos

Short Rib Tostada Sliders with Cauliflower Bisque

 Agave

Bell + Whete
Chef JENNIFER IZAGUIRRE

Gin Laquered Pork Jowl, Sesame Polenta

Jennifer Izaguirre (Bell +Whete)

BLU SARDINIA   (VIP ONLY)
Chef Jose laureano

Insalata Di Mare

Jose (Blu Sardinia)Blu Sardinia

Budd’s Broiler
CHEF PAT DONAHUE

Shaking Beef: Tenderloin of beef pan-seared with a sweet, soy glaze with freshly squeezed lime juice

Pat Donahue (Budd's)Budd's Broiler

CAROUSEL FRENCH CUISINE  
CHEF DAVID MUNIZ
David MunizCarousel

 

CHINOISE CAFE   
Chef THOA NGUYEN

Scallop Crunch Roll

Thoa (Chinoise) Chinoise

DAHLIA LOUNGE    
Chef BROCK JOHNSON

Roasted Mushrooms, Dahlia Bakery Pecan-Flax Bread, Pickled Shallots

Brock Johnson (Dahlia Lounge)Dahlia Lounge

DAVID’S & CO. AT BENAROYA HALL 
Chef DANIEL COX

Michelle’s Dirty Rice with sweet pulled pork, slaw and our signature chow chow.

Daniel (David's & Co.)Print

DELICATUS 
CHEF DEREK SHANKLAND

Wooden Table Charcuterie 

 Delicatusthe Kitchen by Delicatus

Duke’s Chowder House   
Chef Bill Ranniger

Kickin’ Wild Alaska Salmon and organic potato prawn cake drizzled with basil citrus vinaigrette

 

Fairmont Olympic Hotel  
CHEF GAVIN STEPHENSON

Smoked lamb meat balls with Celeriac Gnocchi

 Gavin Stephenson (The Georigan)Fairmont Olympic

FROLIK!   
Chef ADAM STEVENSON

Soy and ginger braised lamb with sesame sticky rice cake and lemon grass curry aioli

Frolik_Chef 

GARAGE BILLIARDS 
Chef GARRETT BROWN

Lamb Meatball, Cumin Yogurt & Truffled Potato Chips

Garrett Brown-Garage  Garage Billiards

GNOCCHI BAR  
Chef Lisa Nakamura

Potato gnocchi with cream and white truffle oil, bacon Parmesan

Lisa Nakamura (Gnocchi Bar) 

Kaspars 
Chef Kaspar Donier

Potato Hash Station

 

LARK 
Chef JOHN SUNDSTROM

Seared rare venison sirloin, red wine braised salsify, grains of paradise

John SundstromLark

LOS HERNANDEZ TAMALES 
CHEF FELIPE AND JUNE HERNANDEZ

Pork Tamales, Chicken Tamales, Asparagus and Pepperjack Cheese Tamales

Chef Felipe and June Hernandez (Los Hernandez)Los Hernandez

LOCAL 360   
Chef STEW NAVARRE

Central Texas Brisket with all the fixins’ 

Stew Navarre- Local 360 Local 360

Macrina Bakery & Cafe  
Chef Leslie Mackie

Seared Scallops on Rye Crostini with feta and warm citrus vinaigrette

 

MAMA STORTINI’S  
Chef Derek Stewart

Mozzarella & Tomato Bruschetta

MamaSortinie_Chef MamaSortinis_logo

NOVELTY HILL-JANUIK   
Chef SETH FERNALD/ CHEF JEFF  ZANATTA

Goat Mortadella with Salmon River Squash, Challah, Pickled Ramp

Seth Fernald (Novelty Hill-Januik)NOVELTY HILL

PIATTI   
Chef Dylan Giordan

Wild boar pate with fig jam and pickled mustard seeds.

Dylan GiordanPiatti

PURPLE CAFE AND WINE BAR   
Chef Harry Mills

Herbed Gougères with Wild Mushroom Mousse and Piment d’Espelette

Harry Mills (Purple Cafe and Wine Bar)

Racha Noodle & Thai  
Chef Siripong Limmahasarn

Massaman Curry Chicken

Racha Untitled

SEATTLE CULINARY ACADEMY   
Chef KAREN JURGESEN

One World’s Cauliflower Soup with itty bitty curried butternut and Theo’s cocoa nibs

“Òpera Cake” flavored with Almond Chocolate cake, Coffee Buttercream, chocolate ganache, and orange syrup
Seattle Culinary AcademySeattle Culinary Academy

SHUGA JAZZ BISTRO   
CHEF WAYNE JOHNSON

Jambalaya 

Wayne Johnson (Shuga Jazz)ShugaJazz_logo

SOUTH SEATTLE COLLEGE CULINARY AND PASTRY & BAKING ARTS   

CHEF KIMBERLY SMITH

Riesling Thyme Glazed Fig with Herbed Triple Cream Cheese

Roasted White Chocolate Panna Cotta with Strawberry Rosé Gelee

South Seattle College South Seattle College

TRELLIS RESTAURANT  
Chef BRIAN SCHEEHSER

Lamb pastrami on a pretzel crisp. Sauerkraut mustard

Brian Scheehser-Trellis Trellis