2018 CHEFS COMING SOON!


2017

ANTHONY’S PIER 66   
CHEF BRIAN MOORE
Shrimp and Grits with Wild Ocean Prawns Seared in Cajun Spice over Anson Mills Grits with Crispy Prosciutto and Pepperonata

CHELSEA FARMS   (VIP ONLY)
Chelsea Gems Pacific Oysters

chelsea-farms-100x100

CIUDAD  
CHEF AARON WILLIS
Ciudad Flat Bread with Urfa Biber Marinated Labneh, Bruce Gore Salmon, Turkish Apricot Chili Oil, Green Onion

Vegetarian Option: Ciudad Flat Bread with Urfa Biber Marinated Labneh with Winter Squash, Turkish Apricot Chili Oil, Green Onion

COLLECTIONS CAFE   
CHEF THOMAS KOLLASCH
Fried Lotus Root with Pan Seared Hamachi, Pine Nut Togarashi,
Yuzu Mignonette, Fresh Horseradish and Cilantro

THE COLUMBIA TOWER CLUB   
CHEF TYLER HEFFORD-ANDERSON
Smoked Pork Tenderloin, Huckleberry Potatoes, Honey-Lager Sorbet, Pickled Sea Buckthorn Berries, Micro Watercress

CRAFTED GASTROPUB   
CHEF DAN KOOMMOO 
Yakima Valley Wine Sorbet

Grilled Chicken Liver and Hazelnut Pate, Candied Yakima Quince, and Radish

   

DAVID’S & CO.   
CHEF LAMAR MONTGOMERY
Smoked Brisket Slider with Chow-Chow Relish & Spicy Mustard BBQ Sauce

lamar-montgomery-davids-co Print

DELICATUS    
CHEF DEREK SHANKLAND
American Lamb Mini Sandwich with Smoked Boneless Leg of Lamb, Cherry Mustard, Pickled Beets
Delicatusthe Kitchen by Delicatus

DUKE’S SEAFOOD & CHOWDER HOUSE   
CHEF BILL RANNIGER
Lightly Blackened Wild Alaska True Cod with Feta, Tequila Lime Aioli, Avocado and Cucumber Pico de Gallo

bill-ranninger-dukesDukes_logo

GNOCCHI BAR   
CHEF LISA NAKAMURA
Potato Gnocchi with White Truffle Cream
Lisa Nakamura (Gnocchi Bar)GnocciBar

I LOVE THAI COOKING ~ THAI CHEF & COOKING SCHOOL   
CHEF PRANEE HALVORSEN
Green Papaya Salad with Smoked Salmon (Somtum Pla Salmon)

KASPARS
CHEF KASPAR DONIER
Northwest Potato Hash Action Station

LOS HERNANDEZ TAMALES 
CHEF FELIPE AND JUNE HERNANDEZ
Pork Tamales, Chicken Tamales, Asparagus and Pepperjack Cheese Tamales
  

LE PICHET 
CHEF DAVE COOPER
Bison Cervelas (an emulsi ed Mortadela-ish French Sausage eaten in cold cut style) with an Herb and Pickle-Potato Salad

L’OURSIN  
CHEF JJ PROVILLE
Alaskan Salmon Tartare with Smoked Oyster and Radishes
    

MACRINA BAKERY 
CHEF LESLIE MACKIE
Macrina’s Sodo Roll Corn Beef Slider with Pickled Vegetable Slaw and Grain Mustard Aioli

macrina-bakery

NOVELTY HILL-JANUIK WINERY   
CHEF SETH FERNALD
Pickled & Smoked Spot Prawn Chicharrone, Pink Pepper Corn, Garbanzo, Citrus, Fine Herb

seth-fernald-novelty-hill-januik-winery

NOVELTY HILL

PIATTI   
CHEF DYLAN GIORDAN
Creamy Parsnip Soup with Duck Con t and Dried Cherries

Dylan Giordan  Piatti

PORKCHOP & CO.   
CHEF PAUL OSHER
Hudson Valley Foie Gras Hot Chocolate

   

PURPLE CAFE AND WINE BAR   
CHEF HARRY MILLS
Stuffed Focaccia with Prosciutto, Taleggio Cheese, Truf e Honey

Harry Mills (Purple Cafe and Wine Bar) 

RACHA QUEEN ANNE  
CHEF PAUL LIM
Massaman Curry Chicken

Racha Untitled

RAIN SHADOW MEATS
MASTER BUTCHER RUSS FLINT
“Meat Cones” Filled with Rain Shadow Meats Charcuterie

 

 

SOUTH SEATTLE COLLEGE CULINARY AND PASTRY & BAKING ARTS   
CHEF KIMBERLY SMITH
Duck Confit Slider with Tart Montmorency Cherry Ketchup on a Brioche Bun, Greens and Crisps

Crème Fraiche Mousse with Tart Montmorency Cherry Conserve, Red Wine Cherry Gelée and Petite Chouquettes

South Seattle College South Seattle College

WASHINGTON ATHLETIC CLUB 
CHEF ERIC FLOYD
Angry Grandmother Chicken Wings
eric-floyd-wac   wac