2018 CHEFS COMING SOON!


2017

ADANA   
CHEF SHOTA NAKAJIMA
Tuna Tartare with Black Sesame Crackers

      

ARTUSI   
CHEF STUART LANE
Hand Rolled Pico w/ Braised Squid and Calabrian Chilies

stuart-lane-artusi  artusi  

BARKING FROG   
CHEF CHRIS SMITH
Triad Fisheries King Salmon Gravlax w/ Creme Fraiche Pearls, Ikura, Fennel Salad, Charred Onion Dust and Pernod Cream

chris-smith-barking-frog  

COPPERLEAF RESTAURANT 
CHEF MARK BODINET
Smoke Sablefish with Meyer Lemon Creme Fraiche, Green Apples, Hazelnut Shortbread

Mark Bodinet (Copperleaf)  Copperleaf

HAMA HAMA OYSTERS   
Raw Hama hama and Blue Pool Oysters
   

HOGSTONE   
CHEF JAY BLACKINTON
Barley and Shellfish


 

HITCHCOCK RESTAURANT   
CHEF BRENDAN MCGILL
Taylor Shellfish Mediterranean Mussel “En Escebeche” served on the Half Shell, Shady Acres Duck Egg Aioli, Parsley Emulsion, Honey Crisp Apple 
brendan-mcgill-hitchcock   hitchcock

JARR & CO.  
CHEF ZOI ANTONITSAS
Salted Baked Local Fingerling Potatoes, Deckhand’s Daughter Smoked Herring, Herring Roe, Cultured Cream & Vegetable Ash
zoi-antonitsas-jarr-co  jarr-co

 

LLOYD MARTIN   
CHEF SAM CRANNELL
Smoked Trout Gougeres, Gouda Fondue and Radish
Sam Crannell copy LloydMartin

MONSOON   
CHEF SOPHIE BANH
Banh Bèo Steamed Rice Cake, Mung Beans, Roasted Dried Shrimp, Green Onion Oil


NOVELTY HILL-JANUIK WINERY   
CHEF SETH FERNALD
Spot Prawn Terrine Smoked Rye and Dillseed Crumb, Saffron & Myer Lemon Emulsion, Pickled Onion

seth-fernald-novelty-hill-januik-winery   NOVELTY HILL

OMEGA OUZERI   
CHEF BRIAN MIYAMOTO
Smoked Ouzo Cured Octopus w/ Picked Tomato, Dill Aioli, Pita Pangrattato

    omega-ouzeri

ORFEO 
CHEF KEVIN DAVIS
Hot Smoked Alaskan Black Cod with Salmon Caviar, Horseradish Creme Fraiche and Traditional Garniture

 kevin-davisOrfeo

PURPLE CAFE AND WINE BAR    
Albacore Poke Tacos, Wasabi-Avocado Mousse, Fresno Pepper, Daikon Radish, Sesame Seeds, Soy-Ginger Vinaigrette and Crispy Wonton

  Purple_logo

SALTED SEA   
CHEF ALLYSS TAYLOR
Penn Cove Oysters on the Half Shell with Cilantro Lime Mignonette
   /

SAVOR…MCCAW HALL
CHEF JOHN ROBERTS
Poke with Avocado Mango Chutney, Yuzu and Golden Tomato Consomme served on Taro Tuile

john-roberts-savor   savor-mccaw-hall

TAYLOR SHELLFISH FARMS   
Shigoku Oysters

  Taylor Shellfish

Temperance Cafe and Bar   
CHEF JOSHUA BECKHAM
Torched Hamachi with Melon, Ponzu, Cilantro and Jalapeno

  temperance-cafe-and-wine-bar

TRACE    
CHEF STEVEN ARIEL
Alder Smoked Hamachi w/ Lemongrass Glaze

Steven-Trace  Print

TRELLIS  
CHEF SHANNON GALUSHA
Smoked Oyster w/ Horseradish Cream on Rosemary Cracker

       trellis

TULALIP RESORT CASINO
CHEF JEREMY TAISEY
Lobster Ravioli with Lobster Caviar, Citrus Beurre Blanc and Arugula Oil
jeremy-taisey-tulaliptulalip-resort

WANDERFISH POKE   
CHEF JASON VELASQUEZ
King Salmon Poke Bowl
  jason-velasquez-wanderfishwanderfish-poke

WHITE SWAN  
CHEF JOSH NEBE
Smoked Oysters and Marrow-Bone Marrow Aioli, Bacon, Worcestshire, Crostini and Parsley
josh-nebe-white-swanwhite-swan-public-house-jpg

CALLEBAUT BELGIAN CHOCOLATE LOUNGE

BARKING FROG   
CHEF MATT KELLEY
Single Origin Brazil Cremeux

DAHLIA BAKERY   
CHEF BRITTANY BARDELEBEN
Sao Thome Boca Negra

HOT CHOCOLAT 
CHEF MICHAEL POOLE
Artisan Chocolates: Sao Thome Mojito, Sao Thome Hazelnut Crunch, Arriba Ecuador Caramel
  

CAFE JUANITA
CHEF JUNKO MINE
Gianduja Bonet + Passion Fruit Verrines

WASHINGTON STATE CONVENTION CENTER
CHEF ALINA MURATOVAE
Sao Thome Hot Chocolate Cake