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Crush
Chef Jason Wilson
After an unforgettable debut at the Wine
Country Celebration last year, Chef
Jason Wilson is back again to wow us
with his wine country cuisine. Remaining
true to his ideals, Jason prepares the
finest local, organic ingredients in a
manner befitting the title Modern
Northwest Cuisine. After graduating from
the esteemed California Culinary
Academy, he assisted in kitchens as far
afield as France, California and
Singapore. He considers the kitchens of
Flying Saucer, Aqua and Stars his main
influences. In 2006, Jason was declared
one of the Top Ten New Chefs in North
America by the prestigious Food and Wine
Magazine and this year, he is a James
Beard Award Semi-finalist for Best Chef
in the Northwest.
Location:
2319 East Madison Street, Seattle (206) 302-7874
Pearl Bar and
Dining
Chef Bradley Dickinson
Bradley Dickinson is Executive
Chef and Managing Partner of Pearl Bar
and Dining, Bellevue’s newest urban hot
spot. After years with Schwartz Brothers
Restaurants (Daniel’s, Chandler’s, Spazzo),
he and Managing Partner Mikel Rogers
“had a vision of what we wanted to
do—market- and season-driven food.”
Speaking of his contemporary northwest
cuisine, Bradley says “We know what we
can get locally and what we can’t. We
love that being owners we can make
decisions more fluidly, so if a forager
comes in with wild mushrooms, they can
be on the menu that same night." And
unlike many restaurants who are touting the
local-ness of their menus, Pearl’s wine
list is also mostly Washington. “There are
great winemakers right here and we want
to support them."
Location:
700
Bellevue Way Northeast, Suite 50,
Bellevue (425) 455-0181
Canlis Restaurant
Chef Jason Franey
When Jason Franey joined Canlis
in December as the new Executive Chef,
he wisely declared, "I don't want people
to think new chef, new restaurant. I
want them to think new chef, more Canlis."
A native of Palm Beach, Florida, Jason
first began cooking at age 15 and later
worked at The Breakers Hotel, where he
first realized his
true passion. Jason then took a job at
Campton Place in San Francisco as sous-chef for Daniel Humm. After
three years of working together, Chef Humm insisted that Jason join him as his
executive sous chef at Danny Meyer's
famed Eleven Madison Park in New York
City. Together, they transformed the
restaurant and in 2008, Eleven Madison
Park became New York's sixth restaurant
to be designated Grand Chef Relais &
Châteaux, one of only 19 in the
country. Today, Jason runs his own
kitchen, as the legendary Canlis
Restaurant's fifth ever executive chef
in 58 years.
Location:
2576
Aurora Avenue North, Seattle (206)
283-3313
Barking Frog at
Willows Lodge
Chef Bobby Moore
Growing up in such diverse places
as California, Texas, Hawaii and
Germany, Chef Bobby Moore experienced a
wide variety of cuisines. He began
working in restaurants at age 15, as a
dishwasher in his best friend’s parents’
restaurant. By 18, he was developing his
own culinary flair, tossing pizza dough
in the front window. After graduating from
Seattle Central’s Culinary Program in
1997, Bobby worked his way up to sous chef at Fullers in Seattle, under
Tom Black. In April 2005, he was named
executive chef of Barking Frog at
Willows Lodge, a casual bistro featuring
fresh Northwest wine country cuisine,
that has received both “Restaurant of
the Year” and “Most Innovative Wine
List” awards from the Washington Wine
Commission.
Location:
14580 NE 145th Street, Woodinville (425)
424-2999

Salish Lodge and
Spa
Chef Justin Sledge
With a degree from the American Culinary
Federation and nearly 15 years of
culinary experience - including time in
the kitchens of Oceanaire Seafood Room,
the Scottsdale Princess Resort, and the
historic Jasper Park Lodge - Justin
Sledge is a force to be reckoned with.
With Salish Lodge’s commitment to
sourcing the finest local organic
ingredients available, from the finest
cut of Walla Walla's Thundering Hooves
pasture-finished poultry down to the
very last sprig of rosemary, Justin
continuously turns out unique, mouthwatering dishes. We are
thrilled that Justin is joining the Wine
Country Celebration for the second year
in row.
Location:
6501 Railroad Avenue, Snoqualmie (800)
272-5474
The Restaurants at
Bellevue Towers
Executive Chef Mike Davis
Mike
Davis recently joined Heavy Restaurant
Group as Executive Chef of the
Restaurants at Bellevue Towers, which
include Purple Café and Wine bar, Barrio
and Bliss Dessert Café. A Seattle
native, he studied Culinary Arts at both
Seattle Central Community College and
the Colorado Institute of Art. Previous
stops include local destinations such as
The Brooklyn, The Waterfront Restaurant
and The Salish Lodge. In 2004, Mike
opened his own restaurant, 26brix in
Walla Walla, Washington. During his
tenure as Chef-owner, he was twice named
James Beard House Guest Chef, and has
received multiple Wine Spectator Awards
of Excellence. Mike has a passion for
refined, simply prepared foods, made
with the best ingredients available.
Location:
Purple Café and Wine Bar, Barrio and Bliss
Dessert Cafe coming soon to Bellevue
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