A Dining Experience To Put On Your Bucket List
There are dinners and then there are dinner experiences. A dinner at any one of these six chefs fine-dining establishments below is a 10 in my book, but a themed dinner experience featuring all six James Beard award winning chefs is a “must-attend” once-in-a lifetime event. The final in the 2011 series of Seattle Chefs Table dinners was held at the brand spanking new Terra Plata restaurant on Melrose Avenue, Thursday, November 8th. Chef Tamara Murphy’s new home is an iteration of her local earth to table food. Amber flickering lights, re-purposed wooden tables and hand placed wooden wall tiles adding to the warmth of this new spot paired with Tamara’s inviting personality and a service staff that understands the meaning of the word “genuine." Soon the rooftop of Terra Plata will be sporting freshly grown herbs and a kitchen garden along with a firepit, outdoor seating and a fabulous Seattle city view.
The 2011 Seattle Chefs Table chef lineup includes James Beard Award Best Chef Northwest winners: Thierry Rautureau of Rover’s and Luc (1998 James Beard winner). John Sundstrom of Lark (2007 James Beard winner), Holly Smith of Cafe Juanita (2008 James Beard winner), Jason Wilson of Crush (2010 James Beard winner), Tamara Murphy of Terra Plata (1995 James Beard winner), and Maria Hines of Tilth and Golden Beetle (2009 James Beard winner).
Seeing all the chefs laughing and working together behind the open kitchen line shows the true collaborative nature of these culinary pros. In a low key and informal way each chef addressed the room of sixty people about their respective dishes. In this unique setting guests had access to the chefs as they casually stopped by each table for a friendly chat or shared a glass of something special at the bar together. Cameras were flashing throughout the evening as guests took photos of the chefs, themselves with the chefs, each dish that was served and the warmly lit restaurant setting.
Look for the 2012 Seattle Chefs Table series information to come out in January, the dinners typically start in early spring and end in the fall. Chef Thierry Rautureau and I invite to tune in to Table Talk Radio That Tastes Good show every other Wednesday as we talk to the tastemakers, chefs, farmers, winemakers and other locavore celebs in the Northwest.
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