Tilth Restaurant

Great Dinner at Rover’s
February 28, 2009, 7:25 pm
Filed under: Events

Hello All,

Our first Chef’s Table Dinner in the 7-part series was fantastic.

It was truly an inspiration and honor to cook side-by-side with Thierry, Johnathon, Holly, Joseba and Jason. Thierry did a tremendous job hosting all of us at his restaurant.

I’m very much looking forward to the next dinner here at Tilth — which is already sold out. Harvest Vine and Lark are sold out as well. There are only a few seats left at Crush and Cafe Juanita, so I’d make your reservations now. For more info, check out this link.


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Seattle Chefs’ Table Dinners
February 4, 2009, 2:24 pm
Filed under: Events

*** (UPDATE: 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,

We have only 20 seats left for the first Chefs’ Table Dinner series. It will be at Rover’s on Wednesday, February 25. Seats are going fast, so I recommend calling Rover’s to make your reservation now. It could be a great way to celebrate a late Valentine’s Day.

Please check out our upcoming events page for more information.


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Seattle Chefs’ Table Dinners
January 22, 2009, 11:55 pm
Filed under: Events, Seattle Chef's Table 2009

I mentioned in a previous post about a series of dinners that five other chefs and I have planned. It’s called the Seattle Chefs’ Table 2009 dinners. Here are the details:

Dates: Rover’s, 2/25, 206-325-7442; Tilth, 3/16, 206-633-0801; Harvest Vine, 4/14, 206-320-9771; Lark, 5/18, 206-323-5275; Cafe Juanita, 9/21, 425-823-1505; Crush, 10/19, 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.


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Valentine’s Day
January 9, 2009, 7:54 pm
Filed under: Events, Menus

Hello Everyone,

Can you believe Valentine’s Day is right around the corner? It’s time to book an intimate dinner with your sweetie. I just finished writing our menu for Valentine’s Day. It’s $95 and includes four courses with wine pairings. There are three options from each course from which you can choose.  If you have any special dietary needs, just let us know when you make your reservation.

We already have 40 reservations booked, so you may want to call us sooner rather than later.

Have a great weekend,

Happy Valentine’s Day 2009

1st Course
Pacific Oyster on the Half Shell
tapioca pearls, champagne mignonette

Creamy Celeriac Soup
celeriac frites, compressed endive, tarragon

Local Porcini Brulee
vanilla bean foam, frisee, porcini dust

2nd Course
Skagit River Ranch Beef Carpaccio
salsify, crème fraiche, horseradish

House Made Tagliatelle
hedgehog mushroom, sherry wine, cream

Slow Cooked Spot Prawn
cauliflower, gremolata, hazelnut pesto

3rd Course
Carnaroli Port Risotto
truffle, parmesan, escarole

Seared Loki Fishing Vessel Salmon
fennel, potato gratin, mustapha’s olive vinaigrette

Sous Vide Lamb Loin
red quinoa, mustard green, harissa yogurt

4th  Course
Blood Orange Crème Brulee
hazelnut, candied orange, orange blossom

Brown Butter Cake
meyer lemon preserve, fig, almond milk

Theo Chocolate Crepe Gateau
chocolate-espresso anglaise, pine nut, espresso gelee

Chef/Owner Maria Hines       Sous Chef Larkin Young

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Six Chefs, Six Dinners
January 8, 2009, 10:14 pm
Filed under: Events

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 occasions!

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 mhines@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 6 p.m.


Christmas Eve Dinner!
December 19, 2008, 3:08 pm
Filed under: Christmas, Events, Holiday, Menus | Tags: ,

Let Tilth do the cooking on Christmas Eve. We are offering a four-course dinner for $95, which includes the wine pairings. Please call us at 206-633-0801 or visit OpenTable.com to reserve.

Christmas Eve Menu
$95 (includes wine pairings)
please choose one from each course

Sylver Spot Prawn Soup spotprawns
spot prawn salpicon, coral toast

Oxbow Farm Heirloom Lettuce
feta, holmquist orchard hazelnut, mustard vinaigrette

Rabbit Rillette
onion jam, crostini, frisee

St. Jude’s Albacore Tuna
celery root, celery heart, celeriac remoulade

Seared Alaskan Salmon
sweet potato gratin, collard green, preserved lemon

Yukon Potato Gnocchi
ostrich, pancetta, oven dried tomato

Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Capon
cardoon, potato puree, bone marrow

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

Northwest Artisanal Cheese
mostarda, cracker, nuts

Sweet Potato Pie
candied bacon, sweet potato chips, cayenne chantilly

Roasted Chestnut Sorbet
cranberry soup, chestnut honey, tuile cookie

Theo’s Chocolate Ganache Cake
chocolate shortbread, cocoa cream, sea salt

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New Porch
November 10, 2008, 12:20 am
Filed under: What's New

Things just got a little bit cosier here at Tilth.

Enjoy the new little bar we have created on our enclosed porch. There are 10 bar stools for you to sit on and enjoy a cocktail while you’re waiting for your table, have brunch on the weekends, or enjoy a little peace and quiet for a quick bite or a full-service dinner. I hope it makes you as happy as it makes us!

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