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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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  • Morton’s Portland TV Shoot at KOIN Local 6 w/ M-A-W of Oregon 04.23.10

    Thanks to the fabulous team at KOIN Local 6 Keep It Local in Portland for a great shoot yesterday with Morton’s The Steakhouse and the Make-A-Wish Foundation of Oregon. Thank you to the adorable Lily for sharing your wish story with us.

    Charles Krug Wine Dinner with Peter Mondavi, Jr. is Tuesday, April 27 at Morton’s Seattle and Wednesday, April 28 at Morton’s Portland. Tickets for Seattle and Portland available online.

    Watch the segment with Morton’s Portland Executive Chef Matthew Savell and our friends at the Make-A-Wish Foundation of Oregon.



    Charles Krug Wine Dinner with Peter Mondavi, Jr.

    Join our host and esteemed guest Peter Mondavi, Jr. as we explore the fine vintages of the Charles Krug Winery of Napa Valley.

    6:30 p.m. Reception
    7 p.m. Dinner

    $150 per guest
    Inclusive of tax and gratuity

    Peter Mondavi, Jr. will be inviting you to bid on an exclusive 27-Liter bottle of Charles Krug, Vintage Select, Cabernet Sauvignon, 2006.

    *The Make-A-Wish Foundation will receive 100 percent of the winning auction bids. (wish.org)

    Make-A-Wish Foundation
    Since 1980, the Make-A-Wish Foundation has enriched the lives of children with life-threatening medical conditions through its wish-granting work. The Foundation’s mission reflects the life-changing impact that a Make-A-Wish experience has on children, families, referral sources, donors, sponsors and entire communities. As the Foundation continues to mature, its mission will remain steadfast. Wish children of the past, present and future will have an opportunity to share the power of a wish.

    Menu
    Reception
    Jumbo Lump Crab Cakes
    Belgian Endive with Blue Cheese
    Tuna Tartare, Diced Tomato and Avocado

    Charles Krug, Napa Valley, Sauvignon Blanc, 2009

    Salad
    Mixed Field Greens
    topped with Grilled Colossal Shrimp

    Charles Krug, Carneros Chardonnay, 2008

    Entree
    Filet Mignon
    Chive Mashed Potatoes
    Roasted Tomato stuffed with Sauteed Spinach
    Shiitake Mushrooms

    Charles Krug, Vintage Select, Cabernet Sauvignon, 1995
    Charles Krug, Vintage Select, Cabernet Sauvignon, 1998
    Charles Krug, Vintage Select, Cabernet Sauvignon, 2006

    Cheese Course
    Green Hill (Jersey Cow Milk Cheese)
    Roasted Wild Rice (Gouda)
    GoreDawnZola (Gorgonzola)
    Snow Drop (Goat Cheese)

    Charles Krug, Zinfandel Port

    Dessert
    Chocolate Covered Strawberries

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