Seattle Chefs Table 2010 Holiday Feast
When: Sunday, November 14, 2010
Time: 5:00pm Reception and Hors d’oeuvres, dinner and dancing to follow
Who: Jason Wilson (Crush), Thierry Rautureau (Rover’s), Maria Hines (Tilth), Tamara Murphy (Terra Plata & Elliott Bay Cafe), John Sundstrom (Lark) & Holly Smith (Cafe Juanita).
What: 6 Incredible Chefs, 6 Incredible Courses. Enjoy an evening with 6 of the most entertaining and talented Chefs from the Northwest. Seattle Chefs Table Holiday Feast is the grand finale of this very popular dinner series. This evening begins with a champagne and hors d’oeuvres reception with a live jazz band, 6-course dinner with wine pairing and after dinner dancing and entertainment! Celebrate the beginning of the holiday season with a BLAST and of course, in-style!
Price: $250/person (includes: menu, wine pairing, gratuities, valet and taxes)
Location: Secret Downtown Seattle Location through the Speakeasy Entrance (revealed at time of reservation)
Space is limited.
To make reservations please call Rover’s at: 206.325.7442. Pre-payment will be taken at time of reservation.
Cancellation Policy: If in the unfortunate event that you need to cancel your reservation, your cancellation is needed 5-days prior to the feast. Cancellations made less than 5-days prior are non-refundable.
SCT 2010 Holiday Feast Menu and Wine Pairing
Hors d’oeuvres
Crush/Tangerine, Mint and Lobster “Salad”
Rover’s/Pumpkin Soup wtih Spot Prawn and Argan Oil
Tilth/Cucumber Noodle and Caviar
Reading Room/Scallop Ceviche and Vodka
Lark/Foie Gras Bonbon with Crispy Chicken Skin, Lemon and Soy
Cafe Juanita/Wagyu Carne Cruda and Lardo Crostino
Menu and Wines
CRUSH-Chef Jason Wilson
JM Boillot, Montagny, 1er Cru, 2006, Burgundy, FR
Hawaiian Hamachi Crudo with Celery Root, Black Garlic, Celery Rib, Preserved Lemon and Pickled Ground Cherry
ROVER’S-Chef Thierry Rautureau
Weinbach, Riesling, Clos des Capucins, Ste Catherine, 2006, Alsace, FR
Smoked Duck Breast Salad with Cured Foie Gras, Honey and Curry
TILTH-Chef Maria Hines
Alois Lageder, ‘Vogelmaier’, 2009, Moscato Giallo, Alto Adige, IT
Sous Vide Halibut, Delicata, Chanterelle and Spaghetti Squash
TERRA PLATA & ELLIOTT BAY CAFE-Chef Tamara Murphy
Chateau Branas, Grand Poujeaux, 2005, Bordeaux, FR
Black Pepper Beef, Arugula, Pickled Raisin Marmelleta and Celery Root Puree
LARK-Chef John Sundstrom
Tenuta Sant’Antonio, Amarone ‘Selezione Antonio Castagnedi’, 2006, Veneto, IT
Elk Loin, Smoked Marrow, Acorn Pudding and Pickled Beet
CAFE JUANITA-Chef Holly Smith
Marcato ‘Il Duello’, 2006, Recioto di Soave DOCG, Alpone, IT
Chocolate Almond Torta with Earl Grey Mousse and Passion Fruit Crema
Parting Gifts
Crush/Concord Grape Donuts
Rover’s/Salt Caramel Truffle
Tilth/Cocoa Covered Hazelnut
Terra Plata & Elliott Bay Cafe/Mouvedre Red Wine Vinegar Starter
Lark/Pine Resin Chocolate Ganache
Cafe Juanita/Grand Marnier Feuillantine Truffle
Hosted by Tamara Murphy and the Reading Room