The Seattle Chefs’ Table 2009 dinner series is the brainchild of Thierry Rautureau, chef-owner of Rover’s. The dinner series also involves Maria Hines, of Tilth; Johnathan Sundstrom, of Lark; Jason Wilson, of Crush; Joseba Jiménez de Jimenez, of Harvest Vine; and Holly Smith, of Café Juanita. Starting with the inaugural dinner on Feb. 25 at Rover’s, each restaurant will take a subsequent turn hosting the event. All six chefs will cook together in each restaurant to prepare a six-course menu.
Dates: Rover’s, Feb. 25; Tilth, March 16; Harvest Vine, April 14;
Lark, May 18; Café Juanita, Sept. 21; Crush, Oct. 19
Cost per dinner: $90 per person (plus tax and gratuity);
call host restaurant to reserve
Series cost: $500 per person (plus tax and gratuity);
call Rover’s at 206.325.7442 to buy the series
Wines: cost determined by individual restaurants
Seattle Chefs’ Table 2009 – Dinner 1
2808 E. Madison St.
Seattle, WA 98112
Wed., Feb. 25
Reception, 6 p.m.; Dinner, 7 p.m.
– Menu for the Evening –
(Subsequent menus available here)
Hors d’Oeuvres & Sparkling
Rover’s – Thierry Rautureau
Beef Brochettes and Deviled Sauce, Sunchoke Soup and Arugula Oil
Dungeness Crab and Mango Salad, Seared Foie Gras and Preserved Peach
Saucisson d’Adam and Garniture, Salmon Tartare and White Sturgeon Caviar
Tilth – Maria Hines
Skagit River Ranch Beef Carpaccio
horseradish, crème fraîche, salsify
Harvest Vine – Joseba Jiménez de Jiménez
Deconstructed Spanish Omelet
Lark – John Sundstrom
Turbot with Hearts of Palm
blood orange, vanilla salt
Café Juanita – Holly Smith
Guinea Fowl with Oxbow Farm Brussels Sprouts
colatura, pancetta and vin santo sauce
Crush – Jason Wilson
Saddle of Sweet Grass Ranch Lamb
truffled roots, cerignola olive, sweet garlic
Rover’s – Matt Kelley
Jivara Crémeux
beet foam, beet chocolate cake, dentelles
Goat Cheese Cheesecake Mille Feuilles
phyllo, citrus salad, meyer lemon gelée
Pomegranate and Lychee Soup with Olive Cake Stick
