As a chef and restaurant owner I’m often approached to give to nonprofit organizations and local schools. While fundraising for children is near and dear to my heart (more on that in the next post!), supporting local farmers, ranchers and fisherman is a close second. Many of these purveyors I call friends, and they are the cornerstone of what I do – they make my food shine and inspire me everyday.
To that end, when I was approached by the Kirkland Wednesday Farmers Market to do a late summer fundraising dinner, I jumped at the chance! Set at the picturesque Carillon Point with sweeping views of Lake Washington, accompanied by stunning event design from the famed Kevin Bradford, and featuring select Washington wines, beers and cocktails, the dinner takes place this Saturday, August 27, all to benefit the Kirkland Wednesday Farmers Market.
For my part to this beautiful evening, I’ve put together a five-course menu featuring some of the farmers and producers from the Farmers Market, including Smith Brothers Farms, EF Produce from Wapato, CNL Garden from Duvall, Cascade Farm from Lynden and Seattle Pickle Company, to name a few. I have the pleasure of highlighting these ingredients in my simply, refined craft cooking.
For tickets to the dinner this Saturday, please visit Kirkland Farm To Table Dinner.
Amuse Bouche Trio
Roasted Carrots with Labneh, Chiles & Mint
Grilled Figs, Sheeps Milk Yogurt & Mustard Green
Deviled Eggs with Beet Pickle, Loki Salmon Roe & Horseradish
Fresh Washington Summer Corn Soup with caramelized Walla Walla onions, snow peas & radish
Slow Roasted Wild Salmon with Heirloom Tomato, Sweet Yakima Corn, Snap Pea Mint Butter
Braised Washington Beef Short Rib with Summer Chanterelle Mushrooms & Grilled Onions
Lemon Verbena & Anise Panna Cotta topped with Rainier cherry syrup, chamomile crumble, grilled stone fruit