Join us for a spectacular 4-course dinner with wine pairings with Chef Thierry, farmer Andrew Stout of Full Circle Farm and PCC Farmland Trust as your hosts.
Local Chefs for Local Farms seeks to deepen the connection to the source of our food and illuminate the benefits and challenges – social, economic and physical – of eating and growing local, organic food.
When
Tuesday June 19th, 6 – 9:30 pm
Where
Rover’s 2808 E. Madison Seattle, WA 98112
Price
$100 per person includes tax & tip for the host restaurant. Vegetarian options available by request.
Reserve
Register online today!
Includes
This exclusive evening will include a panel presentation with Chef Thierry Rautureau, Farmer Andrew Stout of Full Circle and Farmland Trust staff. 4-Course Menu, Wine Pairing, tax & tip.
About Full Circle Farm
Andrew and Wendy began Full Circle with a few acres, strong values, and expansive dreams. Rooted in the importance of growing organically, their crops and community and enabled Full Circle to explore unique avenues in providing good food. Through the years, their mission has remained much the same: to participate in the development of a healthy future for people, wildlife, and the environment by growing, sourcing and providing food fostered with integrity, all while celebrating the flavors and shared joys of the table.
In 2006, PCC Farmland Trust preserved the Ames Creek Farm near Carnation, WA, 126 acres of which is now owned and organically farmed by Full Circle.
About PCC Farmland Trust
PCC Farmland Trust is a nonprofit, 501 (c)(3) land trust whose mission is to secure, preserve and steward threatened farmland in the Northwest, ensuring that generations of local farmers productively farm using sustainable, organic growing methods. The Farmland Trust takes its mission one step further by working to place farmers on rescued property, actively producing food for the local community. Since 1999, the Trust has saved nine working farms totaling 865 acres.
View all of the upcoming dinners!
This popular class series is back for 2012.
Join Chef Rob Sevcik in the Kitchen, followed by a 3-course lunch and Wine presentation and tasting with Sommelier Scot Smith. 10am to 1:30pm
Class Schedule:
Saturday, 1/14/12: “A Game Lunch in Bordeaux” SOLD OUT
Saturday, 2/4/12: “Planning a Dinner for 2 with Champagne” SOLD OUT
Saturday, 3/10/12: “Northwest Seafood and Washington Wines” SOLD OUT
Saturday, 4/14/12: “Shepherd to Chef” -in partnership with the American Lamb Board SOLD OUT
Saturday, 5/19/12: “The Egg & Bourgogne”-includes a demo from Chef Thierry and the Rover’s Signature Scrambled Egg and Caviar at lunch! Wine Director Scot Smith hosts as your tour guide through the famous French wine region of Burgundy. $175/person inclusive of class, lunch, wine, gratuity and tax. Space still available!
Saturday, 6/2/12: “A Day of Blending” -Blend your own wine with California Conn Creek winemaker Mike McGrath and Wine Director Scot Smith and discuss sauce and flavor blending with Chef Rob. Space still available!
Price: $125.00/person: includes class, lunch, wine, gratuity and tax. Unless otherwise posted.
To Reserve:
Call 206.325.7442. Pre-payment is required to reserve your space.
Space is very limited so make your reservations soon!
Thierry Rautureau, heads into the kitchen at Rover’s in Seattle to take up Tom Douglas’ Challenge that he couldn’t bake a Tarte Tatin in 12 minutes. Enjoy the surprises as Thierry and Katie, try to take on the Seattle Kitchen Challenge.
Seattle Kitchen Challenge – 12 Minute Tarte Tatin
“Old World Wines from New World Vines”
Chef Thierry and Wine Director Scot Smith welcome Sean Boyd, the Wine Maker of Rotie Cellars to host an intimate 4-Course Menu and Wine Dinner.
Rotie Cellars produces masterfully crafted wines that have the rich and lush fruit profiles of Washington wines, but also the earth, acid and elegance of a wine from the Rhone Valley.
When
Friday, June 8th, 2012
Where
Rover’s
2808 E Madison Street, Seattle
Time
Reception and hors d’oeuvres begin at 6:30pm.
Dinner to follow
4-Course Menu & Wines
$115/person
(does not include tax or service)
Featured Wines*
Rotie Cellars, Southern Blanc, 2011, Walla Walla WA
Rotie Cellars, Southern Rouge, 2010, Walla Walla WA
Rotie Cellars, Northern Rouge, 2010, Walla Walla WA
Rotie Cellars, Little ‘g’, 2010, Walla Walla WA
Rotie Cellars, Dre, 2010, Walla Walla WA
To Reserve
Call 206.325.7442
Space is Limited
Mention Rotie Wine Cellars when making your reservations.
Many of these wines will be available for purchase after the event!
Chef Thierry’s popular and versatile Moroccan Spiced Salt Rub is a blend of 14 different Moroccan spices and sea salt to create the perfect seasoning to any fish, poultry, game or vegetable dish.
The Moroccan Spiced Salt Rub is available at either LUC or Rover’s during business hours or by emailing: info@thechefinthehat.com to arrange delivery, pick up or domestic shipping.
$8 for a 4oz. jar
Lucatini $10
-Vodka, Gin, Lillet, St. Germain
Merci $11
-Vodka, St. Germain, Pastis, Grapefruit, Rosewater
Rob Royale $9.5
-Scotch, Orange Brandy, Punt e Mes, Orange Water
Arty Car $8
-Brandy, Cynar, Lemon
Diablo $10
-Tequila, Cassis, Lime, Ginger Ale
White & Sand $7.5
-Scotch, Vermouth, Cherry Heering
Mad. Hat’n $9.5
-Bourbon, Calvados, Sweet Vermouth
Pegu $10
-Gin, Triple Sec, Lime, Orange
Bourbon Spice $10
-Bourbon, Cointreau, All Spice Liqueur
Mystic Lady $9
-Crème de Violette, St. Germain, Champagne
French Spring Punch $9
-Metaxa, Framboise, Champagne, Lemon
Mandarin Flower $11
-Mandarin Vodka, Apricot Liquor, St. Germain
Gypsy $10
-Gin, St. Germain, Green Chartreuse
Littler Helper $8
-Vodka, Triple Sec, Lime, Chef Thierry’s Cranberry Ice Cube
Thursday Afternoon $9
-Gin, Vermouth, Lemon Bitters, Cucumber
Caribbean Kilt $9
-Scotch, Vermouth, Falernum
Madison Valley Point $10
Rye Whiskey, Punt e Mes, Cynar, Green Chartreuse
Foxy Martini $10
Grey Goose Vodka, Cointreau, Champagne, Orange
Eastern Sunset $10
-Gin, Cassis, St. Germain, Champagne
Cherub’s Cup $9
Citron Vodka, St. Germain, Raspberry, Champagne
Handsome Ransom $10
-Tom Ransom Gin, All Spice Ream, Lillet, Rose Water
Red Death $10
-Gosling, Aperol, Dubonet
Kiss Me $11
-Agave Tequila, Chambord, Lime, Raspberry
White Lion $9
-Carpa Dark Rum, Cassis, Lemon, Falernum
Sans Alcohol
Orange Press $5
-Orange, Basil, Soda
Fruit Rickey $5
-Seasonal House Made Syrup, Soda
Citrus Royale $5
-Orange, Lime, Grenadine, Tonic
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