A Chance to Sup with Ethan Stowell

Okay. Maybe it was a little unfair of us to tease a dinner that the James Beard nominees for Best Chef Northwest, including Ethan Stowell (pictured, photo by Rina Jordan), were preparing for a private little group of food writers. (Stowell sent out plates of six Shigoku oysters topped with uni – and that was per person, after amazing appetizers and with five courses to follow!) Actually, we had promised tweets so you could follow the Twitter dinner, but the technology failed.

So we offer you a real chance to partake in a spectacular that will showcase Stowell’s cooking, this time benefiting the James Beard Foundation. The Foundation has put together a Celebrity Chef Tour, and it’s coming to Seattle on Thursday, May 14th and will feature Stowell (of Union, Tavolata, How to Cook a Wolf, and Anchovies & Olives fame) and Chef James Hassell of the hosting Columbia Tower Club. It’s an investment at $175 per person, but the cause is a good one (the James Beard Foundation gives out scholarships to promising culinary students as part of a mission which “celebrates, preserves and nurtures America’s culinary heritage and diversity”). And the event looks great, including an elegant reception, a chance to interact with the chefs, and a pretty snazzy-looking menu:

TRAY PASS

Geoduck Salad with Radish, Celery and Trampetti Olive Oil

by Chef Ethan Stowell

Hudson Valley Foie Gras with Red Wine Jelly and Candied Orange
by Chef Ethan Stowell

Balsamic Fig with Cana de Oveja on Rosemary Shortbread
by Chef James Hassell

Shrimp Escabeche, White Bean Mascarpone
by Chef James Hassell

Kendall-Jackson 2007 Vintner’s Reserve Riesling

FIRST COURSE
Hamachi Crudo with Avocado, Chilies, Lime, Arugula
by Chef Ethan Stowell
Kendall-Jackson Vintner’s Reserve Sauvignon Blanc

SECOND COURSE
Dungeness & King Crab Parfait
Shaved Foie Gras & Cured King Salmon, Tomato, Meyer Lemon & Cucumber Gelees
by Chef James Hassell
Kendall-Jackson Late Harvest Chardonnay

THIRD COURSE
Ocean Trout with English peas, Wild Ramps, Morel Mushrooms
by Chef Ethan Stowell
Kendall-Jackson Highland Estates Pinot Noir

FOURTH COURSE
Beef Tenderloin & Short Rib Roulade
Heirloom Tomato Espagnole, Olive & Roasted Shallot Bread Pudding
by Chef James Hassell
Kendall-Jackson Grand Reserve Cabernet Sauvignon

DESSERT
Sour Cream Panna Cotta with Rhubarb Compote, Rhubarb Sorbet and Pistachio Crumble
Kendall-Jackson Piner Hills Grand Reserve Port

If that geoduck salad is anything like the geoduck crudo (pictured, photo by Clare Barboza) that Stowell served as his passed appetizer at the Twitter dinner, this will be one memorable meal. (Stowell’s got a way with seafood, and we appreciate his use of simple ingredients to make sublime dishes.) It’s sponsored by Yahoo!, Wine & Spirits magazine, Certified Angus Beef, Renaissance Hotels, and Hudson Valley Foie Gras.

Meanwhile, Stowell and the others nominees are headed to New York City this weekend to find out their fate. The James Beard Awards are announced Monday night; the Twitter dinner showed that they are all winners, and we wish them all the best of luck.

Tags:

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#HowtoCookaWolf
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#Tavolata
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#Union

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