Give :: Premier Chef's Dinner with Fred Hutch

I have been lucky enough to go to the Premier Chef's Dinner supporting Fred Hutchinson Cancer Research Center for the last few years.  Mr. Hedin has been my guest and we devour the dinner every year and talk about it for weeks everywhere.  We love this event.  Oh, and it raises tons of money for cancer research.

In the kitchen last year

Every year the event features a series of local chefs who each present a course in the five course dinner.  Sometimes there are two options for the course and you have to steal bites from your partner.  Which is why you have to bring a partner.  Each course seem to out do the course before and last year the pork belly made me want to cry I loved it so much.  I could still cry thinking about it.

Mr. Hedin bidding on something...

This year they have really stepped it up a notch and invited a non-local chef to cook.  And not just any non-local chef but Grant Achatz.  Chef Achatz is an amazing chef.  He has been recognized worldwide for his amazing good creations both in his own restaurants and those he has cooked in.  Oh, and his cookbook won a James Beard Award.

Chef Achatz isn't the only famous chef cooking this year.  The list includes Dalis Chea from Herban Feast, Kevin Davis from Steelhead Diner, Jason Franey from Canlis, Daisley Gordon from Campagne, Christine Keff from Flying Fish, Brian McCracken and Dana Tough from Spur Gastropub, Scott Staples from Zoe, Johnathan Sundstrom from Lark, and Jerry Traunfeld from Poppy.

Do those names sound familiar?  Let me catch you up.

Daisley Gordon competed on Iron Chef in 2009.  Versus Bobby Flay.
Jason Franey won Best New Chef from Food and Wine Magazine this year
Christine Keff won a James Beard Award for Best Chef Northwest in 2001
Johnathan Sundstrom won a James Beard Award for Best Chef Northwest in 2007
Jerry Traunfeld won a James Beard Award for Best Chef Northwest in 2000

The menu is equally impressive this year.

first course

Scott Staples, ZoëShaved Coeur d'agneau with Fava Beans, Ramps and Spring Onions
2006 Brian Carter Cellars Byzance Southern Rhone ~ Columbia Valley
Brian McCracken and Dana Tough, Spur Gastropub and Tavern LawFoie Gras Terrine with Rhubarb, Sorrel and Burnt Rose Hips
2009 Efesté Winery Evergreen Riesling ~ Columbia Valley

 second course

Kevin Davis, Blueacre SeafoodHot Smoked Copper River King Salmon with Seven Elements of Spring
2009 L'Ecole No 41 Luminesce White Blend ~ Walla Walla Valley
Christine Keff, Flying FishSmoked Big Eye Tuna with Tomato Jam and Thyme Butter
2009 Wines of SUBSTANCE Merlot ~ Columbia Valley

third course

Daisley Gordon, CampagneSimmered Beef Rib with Marrow Mustard Toast and Spring Vegetables
2007 Smasne Cellars Old Vine Cabernet ~ Snipes Mountain
Johnathan Sundstrom, LarkDuo of Jones Farm Pork Tenderloin and Shoulder with Morel Mushrooms and White Asparagus
2006 Tranche Cellars Chardonnay ~ Columbia Gorge

cheese course

Fabulous selection of ripened cheeses with Dahlia Bakery crackers

dessert course

Jason Franey, CanlisRhubarb and Celery Mille-feuille with Cinnamon Crumb and Celery Sorbet

Are you dying?  Doesn't it sound amazing?  So buy a ticket and come!  Actually, buy two because with one seat you only get half of the meal because so many of the courses are served alternating plates.  Unless, of course, you are super friendly and the person next to you will share.

Being pregnant this year means that I can eat almost anything because my clothes will be nice and loose. And let's face it, I'm not getting smaller.   The down side is a lack of wine.  And it's good stuff.

If you want to come (please do! and come over and say hi!) you can get all of the information you need here plus buy tickets.  I can't encourage you enough to come.  It's so lovely.

Oh, and did you notice that Grant Achatz was not listed in the menu?  That's because for an extra bump up in your ticket price you can get a specially prepared appetizer by him.  He is also the key note speaker.  But given his popularity, when are you really going to get into his restaurant?  Step up, buy the extra appetizer.

See you there!
Alexandra HedinComment