{"id":565,"date":"2009-02-24T18:20:05","date_gmt":"2009-02-24T18:20:05","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=565"},"modified":"2009-02-24T18:20:05","modified_gmt":"2009-02-24T18:20:05","slug":"seattle-chefs-table-dinner-series-kicks-off","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=565","title":{"rendered":"Seattle Chefs\u2019 Table Dinner Series Kicks Off!"},"content":{"rendered":"

The Seattle Chefs\u2019 Table 2009 dinner series is the brainchild of Thierry Rautureau, chef-owner of Rover\u2019s. The dinner series also involves Maria Hines, of Tilth; Johnathan Sundstrom, of Lark; Jason Wilson, of Crush; Joseba Jim\u00e9nez de Jimenez, of Harvest Vine; and Holly Smith, of Caf\u00e9 Juanita. Starting with the inaugural dinner on Feb. 25 at Rover\u2019s, 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. <\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Dates: <\/span><\/strong>Rover\u2019s, Feb. 25; Tilth, March 16; Harvest Vine, April 14; <\/span><\/span><\/p>\n

Lark, May 18; Caf\u00e9 Juanita, Sept. 21; Crush, Oct. 19<\/span><\/span><\/p>\n

Cost per dinner<\/span><\/strong>: $90 per person (plus tax and gratuity); <\/span><\/span><\/p>\n

call host restaurant to reserve<\/span><\/span><\/p>\n

Series cost<\/span><\/strong>: $500 per person (plus tax and gratuity); <\/span><\/span><\/p>\n

call Rover\u2019s at 206.325.7442 to buy the series<\/span><\/span><\/p>\n

Wines<\/span><\/strong>: cost determined by individual restaurants<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Seattle<\/span><\/strong> Chefs\u2019 Table 2009 \u2013 Dinner 1<\/span><\/strong><\/span><\/p>\n

Rover\u2019s<\/span><\/a>,<\/span><\/span><\/p>\n

2808 E. Madison St<\/span>. <\/span><\/span><\/p>\n

Seattle<\/span>, <\/span>WA<\/span> <\/span>98112<\/span><\/span><\/p>\n

Wed., Feb. 25<\/span><\/span><\/p>\n

Reception, <\/span>6 p.m.<\/span>; Dinner, <\/span>7 p.m.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

\u00a0– Menu for the Evening – <\/span><\/strong><\/p>\n

(Subsequent menus available here<\/a>)<\/span><\/p>\n

Hors d\u2019Oeuvres & Sparkling<\/span><\/p>\n

Rover\u2019s \u2013 Thierry Rautureau<\/span><\/strong>
\nBeef Brochettes and Deviled Sauce, Sunchoke Soup and Arugula Oil
\nDungeness Crab and Mango Salad, Seared Foie Gras and Preserved Peach
\nSaucisson d\u2019Adam and Garniture, Salmon Tartare and White Sturgeon Caviar<\/span><\/p>\n

Tilth<\/a> \u2013 Maria Hines<\/span><\/strong>
\nSkagit River Ranch Beef Carpaccio
\nhorseradish, cr\u00e8me fra\u00eeche, salsify<\/span><\/p>\n

Harvest Vine<\/a> \u2013 Joseba Jim\u00e9nez de Jim\u00e9nez<\/span><\/strong>
\nDeconstructed Spanish Omelet<\/span><\/p>\n

Lark<\/a> \u2013 John Sundstrom<\/span><\/strong>
\nTurbot with Hearts of Palm
\nblood orange, vanilla salt<\/span><\/p>\n

Caf\u00e9 Juanita<\/a> \u2013 Holly Smith<\/span><\/strong>
\nGuinea Fowl with Oxbow Farm Brussels Sprouts
\ncolatura, pancetta and vin santo sauce<\/span><\/p>\n

Crush<\/a> \u2013 Jason Wilson<\/span><\/strong>
\nSaddle of Sweet Grass Ranch Lamb
\ntruffled roots, cerignola olive, sweet garlic<\/span><\/p>\n

Rover\u2019s \u2013 Matt Kelley
\n<\/span><\/strong>Jivara Cr\u00e9meux
\nbeet foam, beet chocolate cake, dentelles<\/span><\/p>\n

Goat Cheese Cheesecake Mille Feuilles
\nphyllo, citrus salad, meyer lemon gel\u00e9e<\/span><\/p>\n

Pomegranate and Lychee Soup with Olive Cake Stick<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The Seattle Chefs\u2019 Table 2009 dinner series is the brainchild of Thierry Rautureau, chef-owner of Rover\u2019s. The dinner series also involves Maria Hines, of Tilth; Johnathan Sundstrom, of Lark; Jason Wilson, of Crush; Joseba Jim\u00e9nez de Jimenez, of Harvest Vine; and Holly Smith, of Caf\u00e9 Juanita. Starting with the inaugural dinner on Feb. 25 at […]<\/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":[403,404,405,11856,406,407,408,409,410,411,412,11857,11807,413,414,415],"class_list":["post-565","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-cafe-juanita","tag-chefs-table","tag-crush","tag-foodie-news","tag-harvest-vine","tag-holly-smith","tag-jason-wilson","tag-johnathan-sundstrom","tag-joseba-jimenez-de-jimenez","tag-lark","tag-maria-hines","tag-recent","tag-restaurants","tag-rovers","tag-thierry-rautureau","tag-tilth"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/565","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=565"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/565\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}