We’ve been busy ramping up for Seattle Restaurant Week (SRW), coming October 17-28, but we haven’t been so busy that we couldn’t hold an SRW fundraiser for a great cause: Food Lifeline!
Last Tuesday, August 24, over 70 chefs gathered at the picturesque Olympic Sculpture Park to raise donations for hunger in Western Washington. SRW also gave out $1,000 worth of restaurant gift cards through a raffle supported by donations to Food Lifeline. The chefs posed for pictures, including one that will appear in Pacific Northwest Magazine this October. Keep your eyes peeled, but in the meantime, check out the below photos of some of the best chefs in the area.
Thanks to all of the chefs that were able to attend!
Photos by I CANDI Studios.
Chefs gather for Food Lifeline
Jason Wilson of Crush + Maria Hines of Tilth
Chef John Howie (Seastar, SPORT, John Howie Steak) and Camilla Bishop, Food Lifeline director of development
Chefs from Tom Douglas Restaurants
Thierry Rautureau (Rovers, LUC), lends his hat to John Howie for the raffle.
Seattle Restaurant Cooperative has a little fun during their Seattle Restaurant board member photo shoot: John Howie, Ethan Stowell, Jason Wilson, Chris Keff, Maria Hines. (Board members not pictured: Pamela Hinckley of Tom Douglas Restaurants and Mark Fuller of Spring Hill)
TAGS: Chris Keff, Ethan Stowell, Food Lifeline, Jason Wilson, John Howie, Maria Hines, Seattle Restaurant Cooperative, Seattle Restaurant Week, Spring Hill, Tom Douglas Restaurants
SEATTLE RESTAURANT WEEK RETURNS OCTOBER 17-28
Popular dining promotion continues to offer three-courses for $25
SEATTLE—(July 6, 2010)—Building on the success of the inaugural Seattle Restaurant Week comes the announcement of the second countywide celebration: October 17-28. The second Seattle Restaurant Week will continue to serve up three-course dinners for $25 and optional three-course lunches for $15, Sunday through Thursday only; excluding Friday and Saturday. Restaurants are now confirming their participation.
As with the inaugural promotion, held April 2010, Seattle Restaurant Week continues to remain open to any King County Restaurant that can provide diners with a menu of value that meets the requirement of three-courses for $25. The inaugural run included 106 restaurants and culminated in the broadest reaching, most price-conscious local dining promotion to date. “With the positive restaurant feedback we received, from increases in revenue to overwhelming supportive feedback from guests, we hope to have even more restaurants participate for the fall celebration,” said Pamela Hinckley, CEO of Tom Douglas Restaurants and Seattle Restaurant Cooperative board member.
Adhering to its commitment to the restaurant community and diners, Seattle Restaurant Cooperative is proud to keep the price point at $25 for dinner and $15 for lunch. “We spoke to the participating restaurants after the inaugural promotion and learned that the $25 dinner and $15 lunch prices worked well for the restaurants. We are thrilled to continue to translate that to an amazing deal for diners,” said Christine Keff, chef-owner of Flying Fish and board member of the Seattle Restaurant Cooperative.
All King County restaurants that can fulfill a $25 three course menu are encouraged to participate. Interested restaurants can email firstname.lastname@example.org for additional information or to sign up by July 30.
Diners are also encouraged to express their favorite restaurants for inclusion in Seattle Restaurant Week via Twitter (@SeattleRW) and Facebook (http://www.facebook.com/SeattleRestaurantWeek). Seattle Restaurant Cooperative will contact each diner-submitted restaurant for participation.
The Seattle Restaurant Cooperative works in conjunction with seattletimes.com to manage and execute Seattle Restaurant Week. Seattletimes.com lends its expertise as an online source for the local landscape, connecting local consumers and businesses. Seattletimes.com brings over eight years of restaurant promotion experience to Seattle Restaurant Week.
Seattle Restaurant Week, held twice annually, offers diners a $25 three-course menu and optional $15 three-course lunch, Sunday through Thursday; excluding Friday and Saturday, at participating area restaurants. The promotion is open to any King County restaurant that can offer a value driven menu for $25. Seattle Restaurant Week is operated by the Seattle Restaurant Cooperative, a non-profit association united to represent local area restaurants. Seattle Restaurant Cooperative board members include restaurateurs from Ethan Stowell Restaurants, Flying Fish, John Howie Restaurants, Spring Hill, Tilth and Tom Douglas Restaurants. For more information visit http://www.theseattlerestaurantweek.com/.
SRW on Twitter @SeattleRW.
SRW on Facebook http://www.facebook.com/SeattleRestaurantWeek
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TAGS: Ethan Stowell, Flying Fish, John Howie, Seattle Restaurant Week, seattletime.com, Spring Hill, Tilth, Tom Douglas
The inaugural run of Seattle Restaurant Week is almost over. Almost. Diners still have tonight (4/28) and tomorrow night (4/29) to enjoy three course dinners for $25 at over 100 restaurants across King County.
KING 5 TV covered the dining celebration on last night’s newscast (10 p.m. and 11 p.m.) and today’s newscast (noon and 1 p.m.) by urging diners to take advantage of the opportunity and dine at a great deal.
Ethan Stowell of Anchovies & Olives, How to Cook a Wolf, Tavolata and Union took time out of running his four restaurants to talk with KING 5.
With increased business levels and very favorable responses from restaurant participants such as Purple Café & Wine Bar, Barrio, Café Campagne, BOKA Kitchen + Bar and Crush, just to name a few, restaurants and diners alike seem to be enjoying the inaugural dining promotion.
Be sure to check out the list of 106 restaurants and call for your lunch or dinner reservation now – the clock is ticking! www.theseattlerestaurantweek.com.
TAGS: Barrio, BOKA Kitchen + Bar, Cafe Campagne, Crush, Ethan Stowell, KING 5 TV, Purple Cafe & Wine Bar, Seattle Restaurant Week
SEATTLE RESTAURANT WEEK DEBUTS WITH $25 MENU
Growing roster of over 100 area restaurants presents $25 three-course menu April 18 – 29
SEATTLE – Beginning April 18, local restaurants will offer diners one of the broadest reaching, most price-conscious dining promotions of its kind with the debut of Seattle Restaurant Week. The two week restaurant promotion will take place April 18 – 29, Sunday through Thursday, at an expanding roster of over 100 area restaurants offering diners three-course dinners for $25, some also offering three-course lunches for $15.
Seattle Restaurant Week was created by Seattle and Eastside restaurants banding together to offer diners a price-conscious menu at some of the area’s best restaurants. Largely based on the success of other Restaurant Weeks across the country, the promotion is open to any restaurant in King County – from neighborhood independents to local restaurant groups and national multi-units – that can offer a value driven three-course dinner menu for $25 (optional $15 three course lunch). From award winning restaurants to buzz-worthy newcomers and local classics, Seattle Restaurant Week will give diners the opportunity to dine for a deal in nearly every major Seattle and Eastside neighborhood, totaling more restaurants than any previous promotion.
“It is our genuine hope that diners will take complete advantage of Seattle Restaurant Week. The two week frenzy is a celebration of food, but it is also a way for us, the local restaurants, to thank diners for their continued support,” noted Chef-Owner Maria Hines of Tilth restaurant.
Seattle Restaurant Week is spearheaded by the Seattle Restaurant Cooperative (SRC), a team of restaurateurs from some of the area’s top restaurants: Crush, Ethan Stowell Restaurants, Flying Fish, Seastar, Tom Douglas Restaurants and Tilth. In a sea of restaurant promotions, SRC is the voice for the restaurants, who have an ear to what diners want and need. Seattle Restaurant Week was created through a desire for cohesion, based on an extensive survey of local restaurants responding to dining promotion questions posed by SRC. The survey dictated the format for this promotion.
“The restaurant community needed a promotion that restaurants could really get behind and support. At the same time, the promotion had to resonate with diners in price, menu quality and number of participating restaurants. We believe we have achieved this with one of the lowest priced restaurant promotions throughout the country,” said Chef-Restaurateur Ethan Stowell.
In an effort to create a cohesive restaurant promotion, Seattle Restaurant Week has partnered with seattletimes.com and its previous dining promotions, including Urban Eats. The partnership will leverage seattletimes.com’s knowledge of diners’ habits and trends, its relationships with restaurants and its eight-year experience with restaurant promotions.
Seattle Restaurant Week, held the last two weeks of April and October, offers diners a $25 three course menu and optional $15 three course lunch, Sunday through Thursday at participating area restaurants. The promotion is open to any King County restaurant that can offer a value driven menu for $25. Seattle Restaurant Week is run by the Seattle Restaurant Cooperative, a group of local restaurateurs that have united to represent the restaurants. For more information visit www.theseattlerestaurantweek.com.
Follow SRW on Twitter @seattlerw.
Fan SRW on Facebook facebook.com/seattlerestaurantweek.
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TAGS: Crush, Ethan Stowell, Ethan Stowell Restaurants, Flying Fish, Maria Hines, Seastar, Seattle Restaurant Cooperative, Seattle Restaurant Week, seattletimes.com, Tilth, Tom Douglas Restaurants