{"id":31892,"date":"2008-05-12T15:58:31","date_gmt":"2008-05-12T15:58:31","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/2008\/05\/12\/a-tasty-seattle-dinner-benefitting-cancer-research\/"},"modified":"2008-05-12T15:58:31","modified_gmt":"2008-05-12T15:58:31","slug":"a-tasty-seattle-dinner-benefitting-cancer-research","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=31892","title":{"rendered":"A Tasty Seattle Dinner Benefitting Cancer Research"},"content":{"rendered":"

Sunday May 18th eight NW chefs will be gathering gotether to create a 6-course dinner at the Grand Hyatt Seattle to benefit Fred Hutchinson Cancer Research Center. Tickets are $250 per person. Click here for ticket infomation<\/a>.<\/p>\n

Chefs Mike Davis (26 Brix, in Walla Walla), Robin Leventhal (Crave), Russell Lowell (Russell\u2019s), Tamara Murphy (Brasa), Felix Penn (Pair), Brian Scheehser (Trellis), Jason Wilson (Crush) and certified executive pastry chef Kim Smith are donating their time and talents to prepare\u00a0an elaborate culinary adventure. With this line up, dinner is sure to be spectacular!<\/p>\n

One of the dinner hilights will be that guests will be among the first to sample Tamara Murphy\u2019s prosciutto, which she raised, prepared and cured for a year.\u00a0 The ham will be served as a starter dish with minted Yakima asparagus, foraged greens, fava beans and aged pecorino from Estrella Creamery of Montesano. (You can learn more about Tamara’s passion for pigs at her website Life of A Pig<\/a>.)<\/p>\n

Each course of dinner will be paired with an exceptional wine provided by Washington state wineries including Camaraderie Cellars, Chateau Ste. Michelle, Desert Wind, DiStefano Winery, Sheridan Vineyards, Three Rivers Winery, Va Piano Vineyards and Wineglass Cellars .The live auction features one-of-a-kind culinary experiences, most notably Chef Lowell\u2019s signature Elk Camp feast of wild game and fine wines. At the Elk Camp dinner, guests are served a fully appointed eight-course meal in a warm tent surrounded by a snowy, old-growth forest.\u00a0 This alone would be worth attending to bid on this!!! I have heard these “camp dinners” are truly wild!<\/p>\n

The Premier Chefs Dinner is presented annually by the Premier Chefs Dinner Advisory Board and the Hutchinson Center\u2019s Magnolia Guild. All proceeds benefit the Center\u2019s general fund, which sustains vital programs such as faculty recruitment, pilot-research projects, shared-research facilities and patient-family support.\u00a0 Here is the delicious menu!……….<\/p>\n

Appetizers
\nOregon Rabbit and Pistachio Rillettes
\nwith\u00a0 Local Rhubarb Compote, Bakery Nouveau Crouton
\nFelix Penn, Pair
\n——————————————————–
\n2007 Wineglass Cellars Sangiovese Ros\u00e9<\/p>\n

Minted Yakima Asparagus with Tamara\u2019s House Cured Prosciutto
\nForaged Greens, Fava Beans, Estrella Creamery Aged Pecorino
\nTamara Murphy, Brasa
\n——————————————————–
\n2006 Chateau St. Michelle Horse Heaven Sauvignon Blanc<\/p>\n

Torchon of Sonoma Valley Artisan Foie Gras
\nBlack Currant – Citrus Marmalade and Lemon Thyme Brioche
\nMike Davis, 26brix
\n————————————————-
\n2003 DiStefano Saint John<\/p>\n

Local Spot Prawns Stuffed with Dungeness Crab
\nYukon Gold Brandade with Wild Ramps, Vadouvan Lemon Butter
\nJason Wilson, Crush
\n——————————————————-
\n2005 Desert Wind Chardonnay<\/p>\n

Pan Seared Wild King Salmon with Trellis Garden Leeks
\nFine Herbes Salad, Artichokes, Tomato Vinaigrette
\nBrian Scheehser, Trellis
\n————————————————–
\n2003 Three Rivers Meritage<\/p>\n

Coriander Crusted Northwest Lamb Rack
\nSaffron Israeli Cous Cous, Saut\u00e9ed Pea Vines, Chermoulah
\nRobin Leventhal, Crave
\n—————————————————
\n2005 Camaraderie Cellars Malbec<\/p>\n

Roasted Filet Mignon with Yukon Gold and Ricotta Croquette
\nGlazed Baby Vegetables, Roasted Shallot and Morel Demi-Glace
\nRussell Lowell, Russell\u2019s
\n—————————————————-
\n2005 Va Piano Vineyards Cabernet Sauvignon<\/p>\n

Cheese Course
\nBeecher\u2019s Flagship Reserve and Humbolt Fog California Goat\u2019s Milk Blue
\nBuckwheat Sabl\u00e9e and Vinum Hyppocraticum Gelee
\nBrent Martin, Seattle Grand Hyatt<\/p>\n

Dessert
\nTrio of Desserts
\nGingered Chocolate Torte, Jasmine Plum Coulis
\nLocal Rhubarb Tart with Hazelnut Crumble
\nWhite Chocolate Latte Semi-Freddo, Sesame Lace Tuile, Single Malt Scotch Caramel
\nKim Smith, CEPC
\n\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Sunday May 18th eight NW chefs will be gathering gotether to create a 6-course dinner at the Grand Hyatt Seattle to benefit Fred Hutchinson Cancer Research Center. Tickets are $250 per person. Click here for ticket infomation. Chefs Mike Davis (26 Brix, in Walla Walla), Robin Leventhal (Crave), Russell Lowell (Russell\u2019s), Tamara Murphy (Brasa), Felix […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11856,11802,11803,11857,11807],"class_list":{"0":"post-31892","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-foodie-news","9":"tag-recent","11":"tag-restaurants"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/31892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31892"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/31892\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}