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!

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 8^th, 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!

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

-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

4:30pm-6:30pm

$5 each

french fries, harissa aioli

smoked salmon tartine, herbed goat cheese

olive oil toasted baguette, tapenade, tomato jam

fromage blanc

Boston lettuce, toasted walnut, red wine vinaigrette

steamed mussels and clams

saffron broth

NEW! steak sandwich, radish, chive aioli

butter fried capers

braised pork skewer, harissa jam, tartar sauce

NEW! grilled chicken salad, spring pea

charred onion aioli

~

columbia city bakery bread

moroccan olives with olive oil

$2

Petit boeuf bourguignon stew

$10

$5 cocktails

mini mad hat’n

tini lucatini

$3 glass house white or red wine

$3 pint draft beer 

*Happy Hour is served at the bar, kitchen counter and patio (weather permitting).

1 Leg of Lamb, about 3 pounds (Boned out and butterflied)

3 tablespoon of Salt Spiced Rub

¾ C. Moroccan Olive Oil

Spread half the rub and olive oil on the top of the lamb meat patting gently. Then turn the meat and spread the leftover of rub and olive oil on that side as well. Let marinate for at least 1 ½ hour.

Start your barbecue with all the coals in the center. When all the coals are really hot move them to the side, close the lid and get the grill really hot.

Place the lamb in the middle on the skin side first and once marked turn over and repeat the searing and close lid of the barbecue to finish cooking. Once pink or about 120°F, pull aside on a platter and let the lamb rest for about 30 minutes before slicing. Re-warm the slice meat for a minute or two if necessary then serve.

Great side dish: Couscous, roasted garlic toasts and harissa sauce

©2012 Thierry Rautureau, The Chef In The Hat™ 

Including this 3-course dinner menu for $35/person:

Mother’s Day Dinner*

3-Courses for $35** 

Appetizer

Lemon Prawn Cocktail, Red Eye Sauce, Lemon Confit

Or

Grilled Walla Walla Onion Tart, Spring Salad 

Main Course

Neah Bay Salmon, Radish, Fennel, Citrus Salad, Purple Barley, Grilled Asparagus, Pea Blanc

Or

Grilled Leg of Lamb, Olive Marinade, Mustard Greens, Potato

Dessert

Rhubarb Tart, Basil Ice Cream

Or

Chocolate Terrine, Mocha Sauce, Vanilla Whipped Cream 

*Menu items may change due to availability of ingredients. 

**Menu price does not include wine, gratuity or tax. 

Make Reservations Online, or call 206.328.6645

10am—2pm

Mother’s Day Brunch Menu*

3-Course Menu for $45/person**

1^st Course

Waffle, Stone Fruit Compote, Vanilla Cream

Or

Dungeness Crab, Pickled Apple, Mache

Or

Hamachi Crudo, White Sturgeon Caviar, Wakame Hiwashi

Main Course

Maine Lobster, Leek Fondue, Scrambled Egg

Or

Wild Mushroom, Herbed Chèvre, Baby Spinach Omelet

Or

Braised Pork Belly, Poached Egg, Harissa Hollandaise

Dessert

Lime Buttermilk Panna Cotta

Or

Chocolate Soufflé, Hazelnut Sauce

Or

Génoise, Preserved Cherry, Cherry Coulis

Mignardises

Signature Dishes & À La Carte

Seared Foie Gras, Toasted Brioche, Brandy-Dijon Gastrique 25

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar 25

Waffle, Stone Fruit Compote, Vanilla Crème 14

Caramelized Onion-Gruyere Quiche 18

Farro, Yogurt, Mango 8

French Toast 14

On The Side

House Cured Bacon 5

Brioche Toast 4

*Menu items may change due to availability of ingredients.

**Menu price does not include wine, gratuity or tax.

Reservations Online, or call 206.325.7442

]]> http://thechefinthehat.com/blog/2012/04/513-mothers-day-brunch-at-rovers/feed/ 0 http://thechefinthehat.com/blog/2012/04/427-savor-an-unforgettable-evening/ http://thechefinthehat.com/blog/2012/04/427-savor-an-unforgettable-evening/#comments Fri, 06 Apr 2012 21:58:19 +0000 Siri http://thechefinthehat.com/?p=1391 Continue reading →]]> Sustaining Lives, Nourishing Hope

Join Chef Thierry, local chefs: Monique Barbeau, Armandino Batali, Roy Breiman & Mark Bodinet, Jonathan Sundstrom and Jason Wilson as they support Food Lifeline at Copperleaf Restaurant at Cedarbrook Lodge for an unforgettable evening committed to sustainability and hunger relief in Western Washington.

Friday, April 27, 2012

Copperleaf Restaurant at Cedarbrook Lodge

18525 36th Avenue South, Seattle, WA 98188

RSVP TODAY

Tickets are $175 per person and $1,400 for a table of eight.

6 p.m.

Cocktails and Hors d’Oeuvres, Silent Auction

7:30 p.m.

Five-Course Dinner with Northwest Wine Pairings,

Program and Live Auction of Exclusive Dining and Travel Experience.

To learn more about Savor and view the menu, visit www.foodlifeline.org/savor.

For a special rate of $129 at Cedarbrook Lodge, available April 27-28, use the code SAVOR at www.cedarbrooklodge.com, or call 1-877-515-2176 and ask for the Savor rate.