Seattleites and Seattle’s top chefs came out in style to feast, mix and mingle at the Fall Comforts Taste the Season extravaganza — a gourmet grub fest at the Wing Luke Museum, presented by Seattleite and Gilt City Seattle.
The evening was filled with all the comforts of the city from savory and sweet to cocktails and wine from Seattle’s most beloved and innovative restaurants. The all-star chefs were all on deck to showcase their classic comforts and latest fall creations while guests explored the Wing Luke’s new exhibit, “From Fields to Family: Asian Pacific Americans and Food,” dedicated to the food of the Northwest’s Asian-Pacific communities.
Ethan Stowell presented Staple & Fancy‘s pasta fagioli with borlotti bean in a savory broth made with parmasan rinds and bacon topped with parmigiano-reggiano. Rovers’ Thierry Rautureau hand-fed guests his popular pork rib with wild mushroom, harissa jam and froie gras nage. Revel’s Rachel Yang cooked up a comforting corned lamb rueben with sauerkraut and green curry aioli.
The all-star grub-list continued with Chef Jason Stoneburner of Bastille presenting his classic moules with rockridge hard cider, young ginger and fennel pollen. RN74 served up their staple lamb cassoulet, and Poquitos showcased their new fall dish, pork cheek pibil with crispy potatoes and pickled fresno chiles.
While most focused on meat comforts, Chef Jason Stratton opted for a lighter fare with his eggplant and stone fruit caponata with cherry tomatoes and toasted pine nuts from Artusi, and Chef William Belickis showcased his tasty white gazpacho with green grapes, cucumber and almonds, garnished with piment d’espelette, grape, toasted almonds and herbs from Mistral Kitchen.
Chefs Dana Tough and Brian McCracken showcased a triple-threat with Coterie Room’s savory rabbit terrine, Spur’s sweet whole milk ice-cream surprise, and Tavern Law’s Stone Fence cocktail with Balvenie Scotch and their oh-so-good Seattle Gold Rush with Hudson Whiskey.
To top it off, Golden Beetle keep the good libations flowing with their Cargill cocktail with Hendricks Gin and their Awkward Tanline cocktail with Milagro Tequila, and Dianne’s Delights satisfied everyones sweet-tooth with thier pumpkin, vanilla bean and chocolate cake pops.
Guests partied to beats by Bryan Nairn, posed for photos at the Pop Chips photo booth and left with a goodie bag filled with all-natural Golazo energy drinks, Fonte coffee beans, JonBoy Caramels, Demitri’s bloody mary mix, Uber VIP passes, JewelMint gift cards and fresh pasta from Ethan Stowell.