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’s), 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 an elaborate culinary adventure. With this line up, dinner is sure to be spectacular!
One of the dinner hilights will be that guests will be among the first to sample Tamara Murphy’s prosciutto, which she raised, prepared and cured for a year. 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.)
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’s 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. This alone would be worth attending to bid on this!!! I have heard these “camp dinners” are truly wild!
The Premier Chefs Dinner is presented annually by the Premier Chefs Dinner Advisory Board and the Hutchinson Center’s Magnolia Guild. All proceeds benefit the Center’s general fund, which sustains vital programs such as faculty recruitment, pilot-research projects, shared-research facilities and patient-family support. Here is the delicious menu!……….
Appetizers
Oregon Rabbit and Pistachio Rillettes
with Local Rhubarb Compote, Bakery Nouveau Crouton
Felix Penn, Pair
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2007 Wineglass Cellars Sangiovese Rosé
Minted Yakima Asparagus with Tamara’s House Cured Prosciutto
Foraged Greens, Fava Beans, Estrella Creamery Aged Pecorino
Tamara Murphy, Brasa
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2006 Chateau St. Michelle Horse Heaven Sauvignon Blanc
Torchon of Sonoma Valley Artisan Foie Gras
Black Currant – Citrus Marmalade and Lemon Thyme Brioche
Mike Davis, 26brix
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2003 DiStefano Saint John
Local Spot Prawns Stuffed with Dungeness Crab
Yukon Gold Brandade with Wild Ramps, Vadouvan Lemon Butter
Jason Wilson, Crush
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2005 Desert Wind Chardonnay
Pan Seared Wild King Salmon with Trellis Garden Leeks
Fine Herbes Salad, Artichokes, Tomato Vinaigrette
Brian Scheehser, Trellis
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2003 Three Rivers Meritage
Coriander Crusted Northwest Lamb Rack
Saffron Israeli Cous Cous, Sautéed Pea Vines, Chermoulah
Robin Leventhal, Crave
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2005 Camaraderie Cellars Malbec
Roasted Filet Mignon with Yukon Gold and Ricotta Croquette
Glazed Baby Vegetables, Roasted Shallot and Morel Demi-Glace
Russell Lowell, Russell’s
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2005 Va Piano Vineyards Cabernet Sauvignon
Cheese Course
Beecher’s Flagship Reserve and Humbolt Fog California Goat’s Milk Blue
Buckwheat Sablée and Vinum Hyppocraticum Gelee
Brent Martin, Seattle Grand Hyatt
Dessert
Trio of Desserts
Gingered Chocolate Torte, Jasmine Plum Coulis
Local Rhubarb Tart with Hazelnut Crumble
White Chocolate Latte Semi-Freddo, Sesame Lace Tuile, Single Malt Scotch Caramel
Kim Smith, CEPC
