Events on StarChefs

  


 

 

 

 


Seattle Revue Gala Tasting Menu


Mark Fuller {Spring Hill}

Wood-Grilled Spot Prawns, Creamy Grits, Poached Egg, Shrimp Gravy, and Wild Mushrooms

***

Stuart Lane {Cafe Juanita}

Venetian Rabbit Livers with Caramelized Onions, Anchovy, and Currants

Rabbit Agnolotti Dal Plin with Sage Butter

***

Vuong Loc {Portage and Pig ‘n Whistle}

Lamb Chop Stuffed with Parsley Mousse, Brussels Sprouts, and Honey-Glazed Lardons

***

Brian McCracken & Dana Tough {Spur}

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

 

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