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  • Cafe Flora Celebrates 25 Years this October! 09.26.16



    Cafe Flora in Madison Valley is turning 25 this October! It began as a pioneer in local farm-to-table vegetarian dining in 1991, working with small farms, before it was common practice among restaurants. Since then they have been recognized nationally for their award-winning, creative vegetarian dishes in Bon Appetit, The Food Network, Vegetarian Times, Travel + Leisure and more.

    Cafe Flora is a staple in the Seattle community and a beloved gathering place for Madison Valley residents. They were founded by three friends who wanted to create a place for locals to gather and also support the opening of the Bailey-Boushay House. The restaurant took off, enticing diners with flavorful and hearty vegetarian dishes with international flavors and farm-to-table produce. They have been a leader in local, sustainable, vegetarian and vegan dining ever since, growing to include an extensive and excellent selection of gluten free offerings.

    Greatest Hits Menu – Sunday, October 2nd to Thursday, October 6th, 2016
    To celebrate its 25th anniversary, Cafe Flora will feature a special Greatest Hits dinner menu designed by four of Cafe Flora’s notable chefs from the last 25 years, including founding chef Jim Watkins, and a kick off night of roll back 1991 prices. They will also donate a percentage of drink sales for the month of October to Bailey-Boushay House. The Greatest Hits menu will run October 2-6 starting at 5 p.m. Reservations available for parties of 6 or more at 206-325-9100. More details at cafeflora.com!

    Sunday, October 2nd – Roll back to 1991 pricing!
    To kick off the celebration on Sunday, October 2 at 5 p.m., prices will roll back to 1991 pricing for one night only! This evening 50 percent of the sales for Otis Kenyon wines and the Madison Cocktail will be donated to Bailey-Boushay House.

    Greatest Hits Dinner Menu: A la carte or as a $25 four-course tasting menu
    Appetizer: Crispy Butternut Wontons $4.75
    Created by Chef Janine Doran (Cafe Flora’s current head chef): Butternut pate, arugula, avocado, chili aioli, truffle aioli, cilantro rice vinaigrette.

    Salad: Harvest Salad $6.50
    Created by Chef Sarah Wong (former Cafe Flora sous chef): Charred romaine, corn-buttermilk dressing, scarlet runner beans tomato squash “succotash” with crispy okra.

    Entrée: Oaxaca Tacos $9.75
    Created by Chef Jim Watkins (Cafe Flora’s founding chef): Corn tortillas filled with cheesy mashed potatoes, with black bean stew, smoky braised greens, fire roasted salsa, lime creme fraiche.

    Dessert: Pumpkin Chocolate Bread Pudding $4.75
    Created by Chef Leslie Pettigrew (former Cafe Flora pastry chef): Pumpkin chocolate bread pudding with bourbon anglaise.

    Wine + Cocktail Pairing: $25 per person
    Starter – Madison Cocktail: rye whisky, Remedy Teas Earl Grey infused vermouth, angostura bitters
    Salad – Otis Kenyon Roussane
    Entree – Otis Kenyon Matchless Red
    Dessert – BroVo Jammy Vermouth

    October 2nd Chef’s Table + Tasting Area:
    On Sunday, October 2 from 6-8 p.m. the front section of Cafe Flora will be dedicated as a tasting area to highlight a selection of their beloved local partnerships. Guests can taste and sample goods from local business before they sit down to dinner, including: CommuniTea, BroVo Spirits, Stumptown Coffee and Otis Kenyon Winery.

    October 3-6: Greatest Hits Menu Continues
    From October 3-6 the dinner menu will go back to 2016 pricing for a la carte and the four-course tasting menu at $45 per person. The wine and cocktail pairing will remain at $25 from October 3-6 and for the month of October a percentage of sales from select wine and cocktails will be donated to Bailey-Boushay House.

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  • Eden Hill Celebrates Summer with Monthly Dinner Series! 06.28.16

    Chef Maximillian Petty of Eden Hill in Seattle’s Queen Anne neighborhood is offering an exciting Summer Dinner Series to be enjoyed all summer long! Once a month through September, the restaurant is offering guests a broad range of specialty dinners on select nights, with themes ranging from vegetarian to textures and more!

    Each dinner will present guests with newly-invented dishes specifically for that night, built on an avant garde interpretation of local, seasonal ingredients in imaginative combinations that Eden Hill is known for.

     

    EH wine pickled cabbage

    Wednesday, June 29– Vegetarian Tasting
    Celebrating the bright seasonal bounty, Chef Maximillian has put together a special six-course vegetarian tasting menu showcasing the Pacific Northwest’s best seasonal, fresh vegetables. The dinner is $80 per person with an optional wine pairing. Seating begins at 5 p.m. and the full menu can be viewed at edenhillrestaurant.com.

     

    Fish+Wine

    Wednesday, July 27Winemaker Dinner

    Join Chef Maximillian and family-owned and operated local winery, Martedi Winery, for an elegant evening with a special multi-course dinner paired perfectly with regional wines.  The dinner, which includes courses such as Butter Poached Lamb Rack paired with 2009 Cabernet Sauvignon and Sea Urchin Arancini paired with 2015 Pinot Grigio, is $135 per person with beverage pairings and is available for two seatings: 5:00 p.m., 7:30 p.m. The full menu can be viewed by visiting edenhillrestaurant.com.

     

    Sea Urchin Bowl

    Wednesday, August 17Textures

    A uniquely delicious 10-course tasting menu exploring and playing with different textures, a personal favorite of Chef Maximillian!  His talent for flavor and beautiful plating is further distinguished by his ability to tease the palate with interesting textures. This dinner is available for $180 per person with an additional beverage pairing. Seating begins at 5 p.m.

     

    Staff

    Sunday, September 4First Anniversary Role Swap

    To celebrate the success of the first anniversary of Eden Hill and usher in many more years to come, Eden Hill is having a little fun and swapping roles! The kitchen will serve, and the servers will cook a limited a la carte menu. Proceeds will benefit Green Plate Special, whose mission is to inspire and empower youth to experience food through gardening, cooking, and eating together. Seating begins at 5 p.m.

     

    Eden Hill is located at 2209 Queen Anne Ave in Seattle. To make a reservation, please visit edenhillrestaurant.com/reservations or call 206.708.6836. To check out more of Chef Maximillian’s intriguing and beautiful work, visit his Instagram.

     

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