TASTE Restaurant and Cafes

Sunday Suppers are about making connections, great food and engaging conversation. A featured farmer or artisan will be on hand at each Sunday Supper to share his or her story and products. On May 4, meet ranchers George and Eiko Vojkovich. Chefs Craig Hetherington and Elise Fineberg present a five-course meal inspired by Skagit River Ranch’s organic beef, eggs, pork and poultry from Sedro-Woolley, WA. The cost is $90 per person (including paired NW wines), plus tax and 20% service charge.

Sunday Supper – featuring Skagit River Ranch
May 4, 2008 l 5:30 p.m.

oxtail consume
2006 Covington Cellars Semillon

herbed gnocchi l glazed baby beets, lardons & melted spring onions
2005 Bunnell Family Gewurtztraminer

sweet italian sausage l potatoes, grilled green garlic, prunes, ancho chili jus
2003 Willis Hall Merlot

pulled chicken popover l wild mushroom ragout, fiddleheads
2005 Ryan Patrick Vineyards “Rock Island Red”

rhubarb pie with thyme l balsamic, crème fraîche ice cream
Apex ll Late Harvest Semillon 2004

TASTE Restaurant at the Seattle Art Museum
To make reservations call 206.903.5291 | e-mail tasterestaurant@tastesam.com | online at www.opentable.com

We’re coming up on TASTE Restaurant’s one-year birthday and I have been reflecting on the past twelve months.  I had recently moved from San Francisco when I started here and was thrilled to find a restaurant where I could cook the way I knew how: seasonally, locally, and simply. What does that mean? We cook with the best ingredients we can get our hands on from local and sustainable resources. When you’re using the best ingredients, cooking simply makes sense and translates into great food. In fact, everyone shares this philosophy at TASTE, which makes for a seamless meal – a dining experience that flows effortlessly from one course to the next.

After a year into this gig, I find that I’m working with outstanding food, creative and talented people, and the full support to cook the best way I know how. TASTE and I — we’re a perfect match.

Please join us for the next Sunday Supper on March 30 at 5:30 p.m. which features Fishing Vessel St. Jude tuna. For reservations, call 206.903.5291.

Sunday Suppers are about making connections, great food and engaging conversation. A featured farmer or artisan will be on hand at each Sunday Supper to share his/her story and products. On Sunday March 30, meet fisherman Joe Malley and his wife, Joyce. Chefs Craig Hetherington and Elise Fineberg present a five-course meal inspired by Fishing Vessel St Jude’s sustainably caught, environmentally friendly albacore tuna.

The cost is $85 per person (including paired NW wines), plus tax and 20% service charge.

MENU

amuse l smoked albacore canapé

albacore au naturel
l sashimi - extra virgin olive oil, lemon / lox – pickled daikon / kippered smoked - niçoise

leek consommé l albacore quenelle

tuna melt l toasted brioche, tuna tartare, gruyère fondue

lemon grilled albacore l puy lentils, mâche, smoked paprika “caviar”

albacore: a sweet interpretation
l sashimi, grapefruit three ways, asian inspired tapioca