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  • Kirkland Farm to Table Dinner spotlights local chefs for a great cause, August 26 08.18.17

     

    The second annual Kirkland Farm to Table Dinner returns this month on August 26 on the beautiful Carillon Point Plaza, overlooking Lake Washington. For the second year, Chef Jason Wilson (of The Lakehouse, Miller’s Guild and Civility & Unrest) will be cooking authentic, delicious, craft-cooking, and this year he’s invited fellow chefs to cook alongside him, including chefs from The Herbfarm, Cedarbrook Lodge, DERU, and the Woodmark’s Bin on the Lake.  This year’s outdoor dinner includes a silent auction with an exciting array of experiences to bid on, from a craft cooking class to a two-hour cocktail experience at Civility & Unrest, all of the proceeds benefit Food Lifeline. The dinner and silent auction take place on Saturday, August 26 from 6-10 pm. The best part – there are still a few tickets available!

     

     

    This year’s 5-course dinner is a celebration of local culinary talent; with each course spotlighted by one of the notable chefs showcasing their distinct cooking styles, interpretation of local summer ingredients, and signature cooking techniques.

     

     

    The carefully curated menu is focused on locally sourced ingredients and includes wine pairings from Brian Carter Cellars:

     

    Appetizer

    Verbena Glazed Summer Melon with Haas Avocado, Sliced Culatello, Charred Scallions and Garden Herbs. Roy Breiman of Columbia Hospitality.

     

    Salad

    Steel Wheel Farm Heirloom Tomatoes with Steelhead Roe and White Owl Farm Hen Yolk.  Jamie Casady and Jordan Cooper of DERU and Little Brother

     

    Fish

    Smoked Salmon Granola with Pit Roasted Sweet Corn. Chris Weber of The Herbfarm

     

    Main

    Grilled Columbia Valley Beef Rib with Corn, Summer Bean Salad and Crispy Onions. Chef Jason Wilson of The Lakehouse, Civility & Unrest and Miller’s Guild

     

    Dessert

    The Last of its Season Pickled Rainier Cherries and Grilled Washington Apricots with Vanilla Sponge Cake, Champagne Gastrique and Washington Honey Ccremeux. Frank Rog of Kirkland’s Woodmark Hotel

     

    This memorable evening is sponsored and hosted by The ICON Foundation, as a benefit for the non-profit organization, Food Lifeline, dedicated to ending hunger through sustainable action. To learn more about Chef Jason Wilson and the Kirkland Farm to Table Dinner, visit chefjasonwilson.com.

     

    Join some of the areas most talented chefs and dine al fresco for a great cause! Tickets here.

     

     

     

     

     

     

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  • 5th Anniversary Omakase Menu at Sushi Kappo Tamura 07.22.15

    Anniversary 4


    We admit it has been hard to eat through some of this heat, but with the cooler weather (anything below 90 degrees!), delicious dinners, bountiful brunches and special events have us swooning again.

    The 5th anniversary menu at Sushi Kappo Tamura is one of those menus that is making us hungry again! For another 10 days, through July, Chef Taichi Kitamura is offering a beautiful 5-course menu in honor of the restaurants 5th anniversary. This is the restaurant that has collected some impressive accolades, from Travel + Leisure “Best Sushi Restaurant in the U.S.” to Bon Appetit “Best 10 New Japanese Restaurants in the U.S.” and even local awards including Seattle Magazine “Best Sushi Restaurant.” Needless to say, you know it’s going to impress!

    The inspiration for the special menu comes from serving some of the best, freshest seafood that Chef Taichi can get his hands on. The spotlight of the 5th anniversary omakase menu are the two courses of nigiri, which profile the local summer catches of albacore toro, grilled black cod belly, silver smelt, and geoduck, among others. (You can also read Taichi’s recent interview with the BBC about geoduck!)

    The full menu features items from local farms, local waters and the restaurant’s rooftop garden. Enjoy the special 5-course anniversary menu for just $55 for the rest of July! You can also pair the anniversary menu with a special sake pairing.

    1st course – Shigoku oysters on the half shell, chum salmon roe and momiji ponzu.

    2nd course – Summer appetizer trio: Jidori tamago tofu and uni, mozuku in tozazu, rooftop scallion and seas scallop in mustard sumiso.

    3rd course – 5 pieces of prime nigiri of the day

    4th course – 4 pieces of prime nigiri and a roll of the day

    5th course – dessert of choice

    Reservations are recommended either online or by calling 206.547.0937. Please indicate that they’d like the anniversary omakase when making reservations.

    Enjoy this special menu and congratulate the restaurant, staff and owners Steve Tamura and Taichi Kitamura (pictured below) on a milestone!

    Owners Steve Tamura + Taichi Kitamura celebrate the anniversary

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  • Celebrate Fonté Café’s 5 Year Anniversary! Sept 19-21 09.17.14



    Fonté Café is celebrating five years in the making this weekend, September 19-21, with a special anniversary menu! The celebratory menu introduces a unique four-course dinner featuring Fonté’s specialties, including their handmade pasta and ingredients sourced from the nearby Pike Place Market.

    To create the anniversary menu, Fonté Café invited back James Beard Award-winning Chef Jason Wilson of Seattle’s Crush and Miller’s Guild. Chef Wilson originally mentored and consulted on the opening menu for the Café and now, five years later, Chef Wilson and Fonté’s own Chef Kristofer Kalinczok collaborated to create this weekend’s special menu comprised of beautiful ingredients masterfully combined into a memorable soup, salad, dinner, and dessert!


    Chef Jason Wilson

    The anniversary weekend kicks off this Friday, September 19, with a celebratory evening full of delicious dining. Both Chef Wilson and Chef Kalinczok will be in attendance for the event, starting at 7 p.m. with complimentary small plates, including Cassis Braised Pork Cheek with an apple gremolata, and Grilled Sea Scallop with succotash. After the reception, enjoy the duo’s deliciously prepared four-course meal, listed below.

    Anniversary Menu ($50 a person, optional wine pairing for an additional $15)
    Soup: Carrot soup with curry and basil
    Salad: Grilled peaches with duck confit, serrano ham, manchego and verjus
    Dinner: Braised beef cheek, horseradish mignonette with creamed grains and kale
    Dessert: Coffee flour espresso Tahitian vanilla bean profiteroles with coffee flour ice cream

    Reservations are required by calling (206) 777.6193 or via the website.

    Can’t make it out Friday night? You can still partake in the anniversary celebration all weekend long:
    • The special four-course menu is also offered on Saturday and Sunday evenings, beginning at 5 p.m.
    Happy Hour menu, Friday – Sunday, 3-6 p.m. featuring small plates created by Chef Wilson and Chef Kalinczok for just $5 a piece:

        Anniversary Happy Hour Small Plates $5
        Cassis Braised Pork Cheek with an apple gremolata
        Grilled Sea Scallop with Succotash
        Country Terrine
        Truffled Chèvre Stuffed Gougeres

    Award-winning F2 blend for just $5.55 (1 lb bag of beans or ground).

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  • Shanik Celebrates One Year Anniversary Week 12.02.13

    _WES2344 (min)


    The modern Indian restaurant that met eager diners just one year ago is celebrating their anniversary December 2-7, giving you six changes to indulge Shanik’s special three-course menu with wine pairings.

    In Indian culture, anniversaries are celebrated by giving to the patrons and friends, so in this case, Meeru Dhalwala has assembled a special menu for guests! Pairing wine with Indian flavors is not an easy feat, to that end, Oguz Istif has paired the menu for you with a red and white wine options for each course.

    The menu includes:

    Appetizers

    Brussels Sprouts with Bell Peppers, Cashews and Paneer

    Lamb and Beef Kebobs with Creamy Bengali Curry

    Beet Bites with Creamy Fenugreek Chutney and Candied Walnuts

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    Gilbert Cellars Gewürztraminer 2012

    or

    Georges Descombes Beaujolais Brouilly 2011

     

    Entrées

    Kalonji Chicken Curry

    Kale, Jackfruit and Cauliflower Curry with Roasted Almonds

    Beef Short Ribs in Black Cardamom Curry

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    Hiedler “Löss” Grüner Veltliner 2012

    or

    Terradora di Paolo Aglianico 2010

     

    Desserts

    Indian Custard

    Dates Stuffed with Khoa and Walnuts

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    Quady Electra Mosc

    Join Shanik this week for the celebratory three-course menu for $32, optional wine pairing flight for an additional $20. Please visit shanikrestaurant.com for reservations or call 206.486.6884.

    We look forward to celebrating the success of Meeru, Oguz, and the entire team at Shanik this week!

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