Restaurants
A huge “Thank you” to the following restaurants who served up over 20,000 portions of food at the 2010 Seattle Food and Wine Experience.
Andaluca
407 Olive Way
Seattle, WA 98101
206.382.6999
Executive Chef Wayne Johnson
Serving: North African risotto.
Artisanal Brasserie & The Artisanal Table
11111 NE 8th Street
Bellevue, WA 98004
425.372.2222
Executive Chef Terrance Brennan
Serving: Roquefort Parfait, Cauliflower Antipasto
Beecher’s
Serving: Handmade cheeses and crackers.
Blackfish
Tulalip Resort Casino & Spa
10200 Quil Ceda Boulevard
Tulalip, WA 98271
360.716.1100
Sous Chef David Buchanan
Serving: Chilled Dungeness Crab Cake with Lemon Aioli over Taro Root.
Campagne
86 Pine Street
Seattle, Washington 98101
206.728.2800
Executive Chef Daisley Gordon
Serving: Lamb Merguez sausage with chickpea puree and herbs.
John Sarich – Chateau Ste. Michelle
14111 NE 145th Street
Woodinville, WA 98072
425.415.3300
Culinary Director John Sarich
Serving: Marinated Lamb Sirloin Stuffed with Arrugula and Goat Cheese.
Cicchetti Kitchen and Bar
121 E Boston St
Seattle WA 98102
206.859.4155
Executive Chef Dylan Giordan
Serving: Roasted lamb flatbread with spicy yogurt.
Copperleaf Restaurant
18525 36th Ave South
SeaTac, WA 98188
206-901-9268
Executive Chef Mark Bodinet
Serving: Smoked Salmon “Tartine” with Mandarin Orange Crème Fraîche
Earth & Ocean
1112 4th Avenue
Seattle, WA 98101
206.264.6060
earthocean.net
Executive Chef Adam Stevensen
Serving: House made charcuterie (terrines, pate, sausages, mostarda).
FROST Doughnuts
15421 Main Street Suite H102
Mill Creek, WA, 98012
425.379.2600
Serving: FROST Minis (Southern Red Velvet, Pink Lady, Wedding Cake, Aztec Chocolate, Salted Caramel, Bourbon Caramel Pecan, Chocolate Caramel Turtle, German Chocolate, Smokey Bacon Maple Bar).
Maximus Minimus
Serving: Pork or Veg slider sandwich with slaw.
Pearl Bar & Dining
700 Bellevue Way NE, Suite 50
Bellevue, WA 98004
425.455.0181
Executive Chef Bradley Dickinson
Serving: Porcini chicken with wild mushrooms and black truffle vinaigrette.
The Pike Brewing Company
1415 First Avenue
Seattle, WA 98122
206.622.6044
pikebrewing.com
Executive Chef Gary Marx
Serving: Radishes with truffle salt.
Ponti Seafood Grill
3014 3rd Avenue N
Seattle, WA, 98109
206.284.3000
Executive Chef Alvin Binuya
Serving: Fresh Dungeness Crab Spring Rolls.
Ray’s Boathouse
6049 Seaview Avenue NW
Seattle, WA 98107-2690
206.789.3770
Executive Chef Peter Birk
Serving: Alaskan King Salmon Gravad Lax with Pummelo and Rye Toast.
Ruth’s Chris Steak House
727 Pine Street,
Seattle, WA 98101
206.624.8524
Executive Chef Ian Branning
Serving: Coriander Cured Lamb Loin with Sweet Pepper Relish, Braised Lamb Shoulder Tart with Salsa Verde, Roasted Rack of Lamb with Chili Balsamic Glaze, Roasted Garlic, Filet Mignon.
Salty’s on Alki
1936 Harbor Avenue. S.W.
Seattle, WA 98126
206.937.1600
saltys.com
Executive Chef Jeremy McLachlan
Serving: Ono Ceviche, Mini Brisket Tacos with Pico De Gallo, Salty’s Milk Chocolate and Sea Salt Clusters.
Sugar Bakery + Cafe
1014 Madison Street
Seattle, WA 98104
(206)749-4105
sugarbakerycafe.com
Serving: Lemon Lavender Tartlet and Flourless Chocolate Cake with Butterscotch Sauce.
TASTE Restaurant
1300 1st Avenue
Seattle, WA 98101
206.903.5291
Executive Chef Craig Hetherington
Serving: Gougere, Chevre, Spiced Tart Cherries, Spiced Beet Cupcake, XXX Stout Buttercream.
Tulalip Bay
Tulalip Resort Casino & Spa
10200 Quil Ceda Boulevard
Tulalip, WA 98271
360.716.1100
Chef/General Manager Dean Shinagawa
Serving: Asian BBQ Pork slider with Cucumber Kimchee.