Chef Nicole Matson and the crew at How to Cook a Wolf are looking forward to hosting a harvest dinner paired with wines from Crowley Wines on Wednesday, November 8. Winemaker Tyson Crowley will be in attendance to talk about his wonderful Oregon wines and there are just 24 spots per seating, so snag one soon!
Ethan and the Marine Hardware gang are bringing back everyone’s favorite event: Lobster Hip Hop Night. Has there ever been a more natural pairing than lobster and hip hop? We think not. So: Sunday, October 29, head to Ballard for a family-style, crustacean-centric feast—cost is $55 and reservations are available at 5:30pm and 8pm. Reservations can be made online or by calling the restaurant at 206-257-4390.
The next Sunday Feast is just around the corner on October 8, and the new chef at Tavolàta, Joel DeBilzan, has a hearty fall feast planned.
Red Cow is hosting a special wine dinner with Nina Buty of Buty Winery from Walla Walla on Wednesday, September 27. The dinner is $120 per person plus tax and tip—call the restaurant at 206.454.7932 to save your spot (credit card required for reservations.)
Chef Addam is bringing Sunday Feasts back with a bang after the summer hiatus: Seven Wagyu Beef Dishes! (plus a banana split!) are on the docket for the dinner on September 10.
The dinner begins at 6pm and is $75/person—reservations are required, call Tavolàta Belltown at 206.838.8008 to reserve your spot.
Wow—we are so proud to announce that Angela and Ethan are co-chairing the 2017-2018 fundraising campaign for United Way of King County! The campaign kicked off on July 1 and will run through June 30, 2018.
Chef Alvin and the Mkt. crew are putting on a summertime pig roast featuring meat from Olsen Farms on Monday, July 31. The meal will include tons of great porky dishes plus a stellar cherry dessert to top it all off. There will be two seatings: one at 5:30pm and one at 8pm, and the meal is $40/person—call the restaurant at 206.812.1580 to save a spot.
Chef Addam Buzzalini has a lovely early summer menu planned for Sunday, June 4, full of fresh produce punctuated by a few choice proteins. Squash blossoms, wild cress, fava beans, and summer truffle will all be making an appearance, as well as Copper River salmon. This will be the last feast before Tavolàta takes a break for the summer—Sunday Feasts will return in September.