Year in Review
TASTE Restaurant nourishes its community of guests with
great food made from the best local ingredients in an inviting
atmosphere while minimizing the impact on our environment.
We want to thank our customers for their support this year. It certainly has been a busy one for us. We thought it would be great to recap some of the highlights:
TASTE Responsibly | The stats 
• 89 percent or $390,000, amount of local food purchased for fiscal year 2007-2008
• 50, the total number of farm-to-fork vendors TASTE uses
• 25, the number of local vendors TASTE works with on weekly basis
TASTE Refresh | Interior improvements added warmth
• In mid-June, TASTE reopened its doors after a four-week hiatus to make interior improvements that included changing the lighting, furniture and seating configuration. The result is a room that offers a museum-modern feel that maintains a warm and inviting atmosphere. (Images available.)
TASTE Staff | A new executive chef and new pastry chef join team
• In May, former TASTE sous chef, Craig Hetherington, was promoted to the position of 
executive chef. Hetherington grew up in Pittsburgh in a family of avid cooks and gardeners. He is also an outdoorsman who has cycled professionally and enjoys foraging for mushrooms.
• In October, Lucy Damkoehler joined TASTE as the pastry chef. Damkoehler enjoys adding a modern twist on classic favorites. Her play on apple pie yielded an elemental dessert of apple tart, peanut butter ice cream, pickled apples and port jam.
TASTE Value | In tough times, there are still deals to be had
• All bar food items are $6, large draught beers are $3, and select wines and cocktails are on special during happy hour from 3 – 6 p.m. on Tuesdays through Sunday.
• Seattle Art Museum (SAM) members receive 10 percent off of food purchases.
• Diners who hold a TASTE Rewards card receives $10 off of their next meal after 10 visits.
• Chef Craig Hetherington’s taste of TASTE three-course menu is about $30.
• Small and large plates allow diners to choose their own price point.
• Wines by the bottle are about a third less than the markup at most restaurants.
• No booking fee to reserve the private dining room or to rent out the restaurant.
TASTE Retail | TASTE Salt ++ available for sale
• Guests can bring home a taste of TASTE by buying tins of the house-made seasoned salt. The blend includes kosher, Utah Basin red, and Hawaiian black lava salts, as well as toasted cinnamon and spices. The 4-ounce tins of TASTE Salt ++ are available for $3.99.
TASTE Restaurant at the Seattle Art Museum
1300 1st Avenue
Seattle, WA 98101
206.903.5291
www.tastesam.com
February 5, 2009 at 8:34 pm
[...] Restaurant at the Seattle Art Museum has invested more than $1 million in the local agricultural economy in its effort to support sustainability. On the latest menus, [...]