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To Register Call (206) 285-0514

Crush
Chef Jason Wilson
Star Chef Jason Wilson creates
his seasonal Modern Northwest Cuisine
made from the finest organic ingredients
from local farmers, producers and
artisan purveyors. A graduate of the
esteemed California Culinary Academy,
Wilson assisted in kitchens as far a
field as France, California and
Singapore. He was recently declared one
of the Top Ten New Chefs in North
America by the prestigious Food and Wine
Magazine and received Wine Spectator's
2007 Award of Excellence. According to
the Seattle Post-Intelligencer, “Jason
Wilson makes his ingredients count with
unusual specificity: That lemon thyme
contributes to an orchestra of flavors
in chanterelle ravioli; it's not there
because lemon thyme sounded prettier
than plain thyme on the menu.”
Location:
2319 East Madison Street, Seattle,
(206) 302-7874

26brix
Chef Mike Davis
Just
four years after opening, Mike Davis’
restaurant 26brix has become one of
Walla Walla’s top destinations for
fabulous food. After working for years
in kitchens around the country,
including the Salish Lodge and Spa in
Seattle, Washington native Davis struck
out on his own, and thank goodness for
that. His menus represent a delicious
merger of new American cuisine with
French inspiration and international
flavors, using organic ingredients as
much as possible, and thriving on the
region’s incredible meats, cheeses, and
produce such as Walla Walla sweet
onions, asparagus, cherries, and tomatoes.
His menus change with the seasons, and
he is especially known for his
mouthwatering creative twists on the
classics, consistently raising the bar
of culinary excellence in the
ever-expanding empire of Walla Walla
wine country.
Location:
207 West Main Street, Walla Walla,
(509) 526-4075

Nell's Restaurant
Chef Philip
Mihalski
Chef
Philip Mihalski's cooking approach
unites his classic training in some of
the most celebrated kitchens in New York
City and France with his passion for
freshness and simplicity. Since his
arrival in Seattle in the early 1990's, Mihalski has cooked in some of the
region’s top rated restaurants,
including Tom Douglas' Dahlia Lounge and
Marco's Supperclub. When he opened
Nell's in 1999, Seattle quickly embraced
his distinctive interpretations of a
European culinary tradition: the
interplay of innovative food and fine
wine. Whether it’s a sweet onion tart
with Jerusalem artichoke chips and
hazelnut butter, Kobe hanger steak with
parsnip puree, Brussels sprouts and
horseradish jus, or a coconut and mango
Napoleon with ginger syrup, his dishes
are always divine.
Location:
6804 East Green Lake Way North, Seattle,
(206) 524-4044

El Gaucho
Chef Ken Sharp
Thanks to Founding Partner and
Corporate Chef Ken Sharp, great steak is
synonymous with El Gaucho Restaurant in
the Northwest. Winner of numerous awards
including Wine Spectator’s "Award of
Excellence” and Gourmet Magazine’s "Top
Table Award," El Gaucho sets the
standard. Sharp puts only the best beef
on the grill - 28-day, dry-aged
Certified Angus Prime - about as high a
pedigree as it gets. And whether it’s
chateaubriand or Bananas Foster, his
tableside preparations have a reputation
all their own. Sharp takes his patrons
on a journey back in time to an era of
uncompromising service and total
indulgence.
Location:
2119
Pacific Avenue,
Tacoma, (253) 272-1510
Salish Lodge and
Spa
Chef Roy Breiman
A graduate of Le Cordon Rouge in
Sausalito, California, Culinary
Director Roy Breiman brings his
extensive experience working in top U.S.
and Michelin-starred restaurants to
inspire and shape the award-winning
culinary program at Salish Lodge and
Spa. In 2006, he and Justin Sledge were
invited to the James Beard House in New
York City, where they dazzled diners
with their delicious creations. Breiman
has traveled the globe absorbing
countless cultures, enriching his palate
and learning from passionate food
purveyors - from fishmongers in Hong
Kong to truffle farmers in France - and
his appreciation for carefully
cultivated, lovingly raised foods is
ever present in his dishes and menus.
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, Sledge
turns out mouthwatering dishes such as
Crispy Yakima Valley Pork Belly and
Creamy Goat Cheese Gnocchi. Together,
Sledge and Salish Lodge Culinary
Director Roy Breiman are truly a dynamic
culinary duo.
Location:
6501 Railroad Avenue, Snoqualmie, (800)
272-5474 |