Wood-Grilled Spot Prawns, Creamy Grits, Poached Egg, Shrimp Gravy, and Wild Mushrooms
Beef Carpaccio, Tarragon, Mustard Leaf, and Fried Bearnaise
***
Colin Patterson {Sutra}
Forbidden Black Rice and Yellow Beet Rolls with Grilled Eggplant Mousse and Kaiware Sprouts
***
Jason Wilson {Crush}
Butter Poached Lobster with Gnocchi and White Truffle Cream
***
Hotel Chef Award: Adam Stevenson {Earth & Ocean at W Seattle}
Wild Day Boat Scallops with Citrus-Braised Endive, Radishes, Smoked Bacon, and Garlic
***
Sustainability Award: Maria Hines {Tilth}
Sous Vide Wild Alaskan Halibut, Cranberry Beans, Lacinato Kale, and Preserved Lemon
***
Restaurant Concept: Joshua Henderson {Skillet Street Food}
Spice-Braised Pork Belly, Cornmeal Waffle, and Quail Egg
***
Restaurateur: Ethan Stowell {Union, Tavolata, How to Cook a Wolf}
Cobia Crudo with Fennel, Chilies, and Taggiasca Olives
***
Pastry Chef Dana Cree {Poppy}
Bittersweet Chocolate Terrine with Seasonal Flavors
***
Pastry Chef Matt Kelley {Rover’s}
Goat Cheese Bavarian with Red Beet Foam, Lemon Coulis, and Candied Walnuts
***
Mixologist Jim Romdall {Vessel}
Obama Nation Cocktail
***
Sommelier Nelson Daquip {Canlis}
Wine pairings with each chef's dish
***
Gala Host Chef Kelly Gaddis {Savor...McCaw Hall}
Asparagus Panna Cotta with Black Garlic, Egg and Guanciale
***
VIP Reception Chef Jordan Mackey
Caviar Service
