Tilth Restaurant

Upcoming Events

*** (UPDATE 2/13: The dinners at Rover’s and Tilth are sold out. There are only a few seats left at the Lark dinner. Due to the sold-out dinners, there will be no more package deals available.) ***

Hello, Everyone!

I wanted to give you all a heads up about a special dinner series that will feature Thierry Rautureau, Johnathan Sundstrom, Jason Wilson, Joseba Jimenez de Jimenez, Holly Smith and yours truly. From February through May, and in September and October, we will all gather at the designated restaurant to prepare a six-course dinner. It’s quite the line-up! We’re still wrapping up the details and specific dates, but I just had to share it with you because I thought you might be just as excited as I am about this. It will be a blast to all cook together in the same kitchen on six different occassions!

I will keep you all posted. But, if you want to be the first ones to make reservations for the six-course dinner that will be at the Tilth, just send me an email at maria@tilthrestaurant.com and I’ll personally make the reservation for you. I don’t know the date quite yet, but it will be on a Monday in March at 7 p.m.

Cheers,
Maria

UPDATE: HERE ARE THE DETAILS OF THE SERIES

Dates: Rover’s, Feb. 25, 206-325-7442; Tilth, March 16, 206-633-0801; Harvest Vine, April 14, 206-320-9771; Lark, May 18, 206-323-5275; Cafe Juanita, Sept. 21, 425-823-1505; Crush, Oct. 19, 206-302-7874

Time: 6 p.m. reception; 7 p.m. dinner

Cost: $90 per person plus tax and gratuity; wine pairings will be extra and determined by each participating restaurant

Cost of entire series: If you’d like to purchase the entire series, the cost is $500 per person and can be purchased through Rover’s. Please call 206-325-7442.

To make reservations for individual dinners: Please contact the host restaurant of the dinner you are interested in attending.

Menus:

Seattle Chefs’ Table 2009
Dinner 1 –
Wednesday, February 25

Hors d’Oeuvres & Sparkling

ROVER’S- Thierry Rautureau, The Chef In The Hat!!!
Beef Brochettes and Deviled Sauce, Sunchoke Soup and Arugula Oil
Dungeness Crab and Mango Salad, Seared Foie Gras and Preserved Peach
Saucisson d’Adam and Garniture, Salmon Tartare and White Sturgeon Caviar

Menu

TILTH – Maria Hines
Skagit River Ranch Beef Carpaccio
horseradish, crème fraîche, salsify

HARVEST VINE – Joseba Jiménez de Jiménez
Deconstructed Spanish Omelet

LARK – John Sundstrom
Turbot with Hearts of Palm
blood orange, vanilla salt

CAFE JUANITA – Holly Smith
Guinea Fowl with Oxbow Farms Brussels Sprouts
colatura, pancetta and vin santo sauce

CRUSH – Jason Wilson
Saddle of Sweet Grass Ranch Lamb
truffled roots, cerignola olive, sweet garlic

ROVER’S: Matt Kelley
Jivara Crémeux
beet foam, beet chocolate cake, dentelles

Goat Cheese Cheesecake Mille Feuilles
phyllo, citrus salad, meyer lemon gelée

Pomegranate And Lychee Soup With Olive Cake Stick

Seattle Chefs’ Table 2009
Dinner 2 –
Monday, March 16

Hors d’Oeuvres and Champagne

TILTH – Maria Hines

Menu

HARVEST VINE – Joseba Jiménez de Jiménez
Lobster Scented with Vanilla Over Sweet Sherry Gelid Noodles

LARK – John Sundstrom
Handmade Garganelli
uni, green garlic and shaved bottarga

CAFE JUANITA – Holly Smith
John Dory with Penn Cove Mussels
pork belly and gold nugget mandarin reduction

CRUSH – Jason Wilson
Rabbit Saddle with Nettles
soubise, pinot noir sauce and porcini

ROVER’S- Thierry Rautureau, The Chef In The Hat!!!
Squab with Farro
celery root, preserved lemon and harissa

TILTH – Maria Hines
Almond Financier
meyer lemon preserve, fig, almond milk

Seattle Chefs’ Table 2009
Dinner 3
Tuesday, April 14

Hors d’Oeuvres and Champagne

HARVEST VINE – Joseba Jiménez de Jiménez
Prawn Croquettes and Bombon de Foie Gras with Rice Crisps
Pop Rocks and Chocolat de Bayonne

Menu

LARK – John Sundstrom
Geoduck Ceviche
wild watercress, radish and bergamot lime oil

CAFE JUANITA – Holly Smith
Guinea Fowl and Foie Gras Tortellini in Ginger Brodo

CRUSH – Jason Wilson
Hawaiian Mero Sea Bass
preserved lemon, vadouvan and ramps

ROVER’S- Thierry Rautureau, The Chef In The Hat!!!
Smoked Goose and Foie Gras
parsnip, beet and coriander nage

TILTH – Maria Hines
Grass-Fed Lamb Loin
chickpea cake, nicoise olive, artichoke

HARVEST VINE – Joseba Jiménez de Jiménez
Gateau Basque of Black Cherries and Foie with Tiger Nut Ice Cream.

Seattle Chefs’ Table 2009
Dinner 4
Monday, May 18

Hors d’Oeuvres and Champagne

LARK – John Sundstrom
Quail Egg on Truffle Buttered Brioche, Frog’s Legs Meuniere,
Hamachi Tartare with White Asparagus and Champagne

Menu

CAFE JUANITA – Holly Smith
Local Porcini Roasted and Raw
(If local porcini are unavailable: Carne Cruda of Wagyu with Lardo Crostini)

CRUSH – Jason Wilson
Freshly Shucked Maine Lobster
sorrel, asparagus and black truffle

ROVER’S- Thierry Rautureau, The Chef In The Hat!!!
Halibut,
ramps, truffle, potato and bacon

TILTH – Maria Hines
Slow Cooked Pork Cheek
pig’s feet, sweet pea, and morel

HARVEST VINE – Joseba Jiménez de Jiménez
Black Onion Braised Venison Loin
chocolate-piment d’espelette sauce
with a torrija of wild mushrooms

LARK – John Sundstrom
Lillet Soaked Savarin Cake
poached rhubarb and buttermilk ice cream

Seattle Chefs’ Table 2009
Dinner 5
Monday, September 21

Hors d’Oeuvres and Champagne

CAFE JUANITA – Holly Smith

Menu

CRUSH – Jason Wilson
Japanese Hon Hamachi with Compressed Watermelon
iceplant, manni per mio figlio (olive oil) and chili

ROVER’S- Thierry Rautureau, The Chef In The Hat!!!
Seafood Bisque
medley of wild mushrooms with sage butter

TILTH – Maria Hines
Sous Vide Sablefish
heirloom tomato, sorrel, israeli couscous

HARVEST VINE – Joseba Jiménez de Jiménez
Roasted Quail Over Navarran Pocha Beans and Onion Broth.

LARK – John Sundstrom
Grilled Painted Hills Culotte Steak
chanterelles, rocket and sweet onion vinaigrette

CAFE JUANITA – Holly Smith
Vanilla Bean Panna Cotta with Roasted Peach and Nepitella

Seattle Chefs’ Table 2009
Dinner 6
Monday, October 19

Hors d’Oeuvres and Champagne

CRUSH – Jason Wilson

Menu

ROVER’S- Thierry Rautureau, The Chef In The Hat!!!
Cured Salmon, Fennel Flan, Kushi Oysters, Chanterelle Salad, White Sturgeon Caviar

TILTH – Maria Hines
Sylver Fishing Co. Spot Prawn Bisque
corn flan, scallion, prawn salpicon

HARVEST VINE – Joseba Jiménez de Jiménez
Tuna Belly in Vanilla
cloud of rice and jamon serrano popcorn

LARK – John Sundstrom
Squab Breast
sunchoke puree, sherry vinegar and truffled sunchoke chips

CAFE JUANITA – Holly Smith
Saddle of Oregon Lamb
leek tortino, roasted chanterelles, toasted rosemary and taggia olives

CRUSH – Jason Wilson
Piñata Apple Pie
roquefort cheese ice cream, sherry caramel and candy sage

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