Social Hour

Chef David Hatfield, SSCC

Caprese Crostini 
tomato chicharron, basil pesto, marinated mozzarella ovalini, micro basil garnish

Pistachio Blue Cheese Truffles 
red globe grape with local blue cheese, coated in chopped pistachios

Chef Trevor Pierson, Purple Cafe and Wine Bar

Mini Dungeness Crab Cakes
fennel arugula salad and piment d’Espelette remoulade

Chef Shawn Applin, RN74 Seattle

Sweet Corn Agnolotti
lobster cream, espelette pepper

Chef Jun Kobayashi – “Tsuyoshi”, Shiro’s

Sockeye Salmon and Soy Marinated Flounder Sushi
Mustard Leaf with Sesame Oshisushi
3 Kind of Radish with Shiitake Oshisushi

Chef Jonathan Zimmer, Gourmondo 

Iberico Ham
fermented cherries, arugula pesto

Chef Paul Duncan, Ray’s Boathouse

Seared Yellowfin Tuna
sweet corn soubise, pickled shallot, hazelnuts

First Course

Executive Chef Janet Hedstrom, Chateau Ste Michelle Winery

Limoncello Prawn 
white bean and heirloom cherry tomato salad, arugula pesto

Second Course

Executive Chef Derek Simcik, Conversation and Thompson Seattle 

Milk Poached Cod
baby potatoes and leeks

Third Course

Executive Chef Morgan Mueller and Chef Kurt Dammeier 

Mishima Reserve Ultra Grade Eye of Rib 
summer vegetables

Cheese Course

Chef Jamie Callison, WSU

NW Cheese Plate
Beecher’s New Woman, WSU Cougar Gold, Brush Creek Mountain Maple Brie, Brush Creek Orchard Blue, Marcona almonds, local figs, seasonal berries, artisan crackers

Gala Dessert

Pastry Chef-owner Mi Kim, Raised Doughnuts

Dessert Box
Cookies and Cream, Passion Mango and Raspberry Doughnut Holes

Afterparty Savor Bites

Chef-owner Thomas Litrenta, Agrodolce

Polenta Fries 
spicy aioli or agrodolce aioli

Tonnemaker Farms Bruschetta 
aromatto basil, heirloom tomatoes, burrata, roasted garlic

Kings Garden Goat Cheese Cavatelli
lamb, beef, pork sugo, Mama Lil’s peppers

Summer Melon Salad
crispy prosciutto, mint, champagne vinaigrette