Brent Martin, Grand Hyatt Seattle and Hyatt at Olive 8
2005 Wineglass Cellars Syrah “Les Vignes de Marcoux”
Jerry Traunfeld, Poppy
2008 Alexandria Nicole Cellars Crawford Viognier
Hearts of Palm Salad with Seabeans, Thai Basil and Kaffir Lime vinaigrette
Angie Roberts, BOKA Kitchen + Bar
2008 Chateau Ste. Michelle Sauvignon Blanc
Top: Halibut Poke :: Bottom left: Hearts of Palm Salad :: Bottom Right: Nettle Soup
St. Jude’s Albacore Tuna, Israeli Cous Cous, Baby Carrot, and Dill
Maria Hines, Tilth
2008 Cedergreen Cellars Viola Rose
Crispy Sous Vide Rabbit Loin with Rutabaga Purée, Braised Mustard Greens and
Stone Ground Mustard Gastrique
Brian McCracken and Dana Tough, Spur
2006 Bunnell Family Cellars Vif
Spring Rack of Lamb with Risi Bisi and Asparagus with Morel Sauce
John Sarich, Chateau Ste. Michelle
Chateau Ste. Michelle Ethos Reserve Syrah
Braised Skagit River Ranch Beef Short Ribs with Blue Bird “Farrosotto,” Snap Peas and Vines
Greg Atkinson, Seattle Culinary Academy
2006 Va Piano Vineyards Cabernet Sauvignon
Top Left: Sous Vide Rabbit :: Top Right: Albacore Tuna :: Bottom: Rack of Lamb. Not pictured: Beef Short Ribs (picture is really ugly – but the food was awesome)
Selected Aged Cheeses from Washington and Beyond
Port Glazed Dried Fruits, Specialty Flatbreads and Honey Glazed Hazelnuts
Premier Chefs Dinner Advisory Board
Cucumber DRY Soda
Valrhona Chocolate Covered Strawberry Mousse with Rhubarb Gelée
Herb Foam, Fresh Strawberries, Cocoa Nib Tuille and Strawberry Sauce
Jennifer Volk, CRUSH
2007 Three Rivers Winery Biscuit Ridge Vineyard Late Harvest Gewürztraminer
– Dessert was the best thing I have ever in all of my life tasted. I would go back to Crush and only order dessert. Amazing. And I was full already when they brought it out. Dayo and I agreed the size was WAY too small for how good it was. But maybe they saved us from ourselves?
– The only dish that made me want to make reservations from my phone during the dinner was the Sous Vide Rabbit. The delicate flavors of the rabbit were completely overpowered by the much stronger mustard and rutabega. But the dish was an elegant interpretation of comfort food that I would go back for.
– The best wine of the night was the 2006 Bunnell Family Cellar Vif. An imaginative creation by the vinter to create a more robust Pinot Noir, I adored it. It’s the only glass we finished.
– We were late. Inexcusably late. But we still were able to sneak into the kitchen to meet the chefs quickly and see “the action” before dinner was served. Here’s the biggest surprise of the night. I have been in commercial kitchens while food service is going on and it’s usually a very fast paced environment. And I’ve seen every episode of Top Chef – so I feel I’m an expert on what a kitchen should look like RIGHT before food service. Picture the exact opposite and you’ve got the kitchen at the Grand Hyatt last night. Everyone was really calm. John Sarich and Greg Atkinson were shelling peas together and chatting. Maria Hines was talking to Nancy Leason. Brent Martin took five minutes to chat with me about another tasting we’d done recently. It was a complete surprise. Their relaxed mood clearly translated into the dining room where everything was well orchestrated, entertaining, delicious.
– With about 200 people in attendance the Hutch was able to raise more than $300,000. That’s amazing. Think of how many people in your life who have been effected by cancer. Wouldn’t you pay $300,000 to keep them alive? Seems like a bargain to me.
Here’s how you can get involved:
1. Go online and give them a credit card number. Seem impersonal? Go to #2
3. Join the Innovators Network. Geared towards people under 45 who want to not only donate money to the Hutch, but who want to learn about research and be involved in what’s new and cutting edge.
You can’t go wrong when you donate your money to fight one of the most prominent diseases in our country. We’ve all known someone who has had cancer. Your help makes a difference.