• Chef Pop Up Series at Bell + Whete starts Jan 26! 01.23.15

    Bell + Whete European Kitchen + Lounge’s Executive Chef Steve Navarre, has gathered some of Seattle’s most beloved chefs for a series of five chef pop up dinners. Join Bell + Whete each week beginning Monday, January 26 to indulge in multi-course menus and beverage pairings, ranging from Italian to Modern French-Asian. The special menus are one-night-only so be sure to purchase tickets in advance!

    Chef Pop Up Schedule includes:

    Mario Hevia + Baruch Ellsworth of Canlis present: A night out with Cascade Brewing – SOLD OUT

    Jan. 26 at 6:30 p.m.; $65 per person, tax and gratuity additional.

    Mario Hevia, Sous Chef at Canlis and Baruch Ellsworth, Pastry Chef at Canlis, flex their talented chef skills through an expertly sourced and prepared multi-course dinner featuring mackerel sashimi, black cod, brisket and more. Mario draws inspiration from his home country of Chile and his new home, the Pacific Northwest. Baruch’s talent does not stop in the pastry shop. He has worked on both savory and sweet at restaurants including Campton Place, The Dining Room at the Ritz Carlton and Corey Lee’s Benu in San Francisco.

    Cascade Brewing in Portland, known for their sour beers, in addition to select Bell + Whete sourced wines, will pair alongside each course.

    Executive Chef Manny Arce of Poquitos presents: Italian American 2.0

    Feb. 3 at 6:30 p.m.; $45 per person, tax and gratuity additional.

    A casual, family-style dinner by Chef Manny using expertly sourced ingredients that highlight Italian American dishes and flavors. Manny hails from California but has made the Pacific Northwest his home. He has worked under Ethan Stowell at Union and Jason Stoneburner at Bastille. Manny was the opening chef at Poquitos and has been there ever since.

    Antipasti: Cured meat selection, roasted vegetable selection, ricotta crostini
    Zuppe: Escarole, cannellini bean, olive oil, parsley
    Salad: Shaved Brussel sprouts, Pecorino
    Pasta: Stoneburner–made spaghetti, meatballs, marinara + Orecchiette, pistachio, parmigiano
    Main: Housemade sausage, pickled Alvarez Farms cherry peppers + Eggplant Parmigiana, marinara
    Dessert: Cannoli, ricotta, orange, chocolate

    Chef Deb Taylor + Bartender Scott Ross present: A French Inspired Evening

    Feb. 10 at 6:30 p.m.; $70 per person, tax and gratuity additional.

    Former Executive Sous Chef of Canlis and Eleven Madison Park alum, Chef Deb Taylor is rolling out a French inspired menu featuring expert beverage pairings from her husband and Intermezzo Carmine bar manager, Scott Ross. With Chef Deb preparing the food and Scott expertly pairing each course this is a must-attend dinner from a dynamic food and beverage duo.

    Sample Menu:
    Leek velouté, egg, caper, anchovy
    Warm winter vegetables, bacon jam, ricotta
    Korabuta pork rack, salsify, grapes, ver jus
    Mascarpone Bavarois, walnut, apple, sage
    (menu subject to change)

    Chef Sabrina Brzusek of Serious Pie Capitol Hill presents: Contemporary Italian

    Feb. 17 at 6:30 p.m.; $55 per person, tax and gratuity additional.

    Chef Sabrina Brzusek will be showcasing her spin on Contemporary Italian fare. She has traveled through Italy and worked at Café Press, Cuoco and Canlis. Hors d’oeuvres will be followed by a seated five course dinner with beer pairings from Bell + Whete’s extensive inventory including more than 100 domestic and international varieties with 60+ taps.

    Appetizers: Beet cured eggs, pistachio-chevre, alea sea salt, olio nuovo + Marinated eggplant, salsa verde, robiola bosina
    First course: Hamachi crudo, avocado, blood orange, pink peppercorn, fennel
    Second course: Fried porchetta, pickled mustard seed, cucumber, red cabbage vin
    Third course: Celery root cappecllacci, white truffle butter, black trumpet mushroom
    Main course: Braised shortrib, carrot, pearl onion, rapini, shallot
    Dessert: Lemon Zeppole, lavender gelato, candied meyer lemon

    Bell + Whete’s Chef de Cuisine Amy Beaumier + Sous Chef Chris Medina present: Modern French-Asian

    Feb. 24 at 6:30 p.m.; $80 per person, tax and gratuity additional.

    Amy and Chris pair up to showcase her classic technique and his modern twists to prepare a six-course French-Asian inspired menu with cocktail pairings by bartender Jenn Akin.

    Sample Menu
    Nori-dusted cod, sunflower seed risotto, uni emulsion, yuzu bonito broth and grapefruit
    Pâté de Campagne, gochujang mustard, black garlic and radish kimchi
    (menu subject to change)

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