TASTE Restaurant and Cafes

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

Here’s our Valentine Day’s menu. We hope you’ll join us!

salad & soup shot | arugula, shaved fennel & pine nuts, grapefruit vinaigrette
puree of red beet, herbed chevre crema

st. jude albacore | cauliflower gratin, watercress, chimichuri

classic duck confit | savory polenta, bittersweet & ancho jus

trio | chocolate caramel mille feuille
port granité
bitter chocolate soufflé cake

Optional wine pairing will be offered
The cost is $49 per person ($98 per couple), plus tax and 20% service charge
Vegetarian options available.

The PINK wines that are available to pair with the menu include:

Rosé (Merlot-Zinfandel) — Cedergreen Cellars “Viola”  | Columbia Valley AVA   2006
Rosé (Grenache-Mourvédre-Cinsault) — Syncline   | Columbia Valley AVA   2006
Rosé (Barbera) — McKinley Springs | Horse Heaven Hills AVA 2006

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

The Sunday Supper for Jan. 27 has been postponed until further notice. Sorry for any inconvenience.

Splash! Winemaker Dinner featuring Brian Carter of Brian Carter Cellars
Feb. 13, 6 p.m.
$79 per person (plus tax and gratuity)

Winemaker Brian Carter handcrafts wines in the styles of the southern Rhône, Bordeaux and Tuscany. During dinner, Carter and chef Christopher Conville will discuss how they achieved the menu pairings. Splash! Winemaker dinners are held four times a year. Call TASTE to make a reservation, 206.903.5291 or e-mail tasterestaurant@tastesam.com.

MENU

spiced domestic prawn
| polenta cake, pear-arugula salad, lemon crema
2005 ORIANA – (Latin-Golden Lady)
White Wine Blend

roasted alaskan salmon
| potato gratin, herb-tomato confit
2005 TUTTOROSSO – (Italian-All Red)
Super Tuscan Style Blend

braised rabbit popover
| willamette valley fontina, parsley salad
2004 BYZANCE – (French-Luxurious)
Southern Rhone Style Blend

snake river hangar steak frites
| pan jus, blue butter
2004 L’ETALON (French-The Stallion)
Bordeaux-Style Blend

roasted asian pear tart
l humboldt fog, candied fennel, orange zest
2004 Apex II Late Harvest Semillion

Happy New Year! We hope everyone had a good holiday.Our Sunday Supper this month features Skagit River Ranch, which is farmed by George and Eiko Vojkovich and their daughter, Nicole. (Read a story about them.)This family is dedicated to growing the best beef, pork, chickens and eggs — oh, the eggs — and grass. Why grass? The livestock are pasture-raised and to maintain a high organic/sustainable quality, it means the grass needs to be nurtured, too. The ranch is located in Sedro-Woolley, which is about an hour and a half north of Seattle in the Skagit Valley. If you’re ever in the region, stop by the ranch for a visit.Here’s the menu that executive chef Christopher Conville created:

Sunday Supper — featuring Skagit River Ranch

Jan. 27; 5:30 p.m.; for reservations, call 206-903-5291 or e-mail tasterestaurant@tastesam.com. 

oxtail onion soup

2006 Covington Cellars Semillon

herbed gnocchi   |   butternut squash, lardons & caramelized onions

2005 Bunnell Family Gewurtztraminer

sweet italian sausage   |   potatoes, prunes, ancho chili jus

2003 Willis Hall Merlot

pulled chicken popover   |   wild mushroom ragout

2005 Ryan Patrick Vineyards “Rock Island Red”

apple pie with thyme   |   glazed bacon, crème fraîche ice cream

Apex ll  Late Harvest Semillon 2004

The next Sunday Supper takes place at 5:30 p.m. on November 25 and features Full Circle Farm, which grows organic produce in Carnation, Washington. The cost for dinner and matching wines is $70 per person plus tax and gratuity. For reservations, call (206) 903-5291 or e-mail tasterestaurant@tastesam.com.

Full Circle Farm Dinner

Start
Potato & Turnip Puree
white baby turnips & anaheim oil
2006 Chinook Semillon

1st
Vegetable Carpaccio
saffron verde dressing
NV Mountain Dome Brut

2nd
Cumin-roasted squash Salad
gypsy sweet peppers & chocolate dressing
2006 RiverAerie Riesling

3rd
Kerala Carnival Curry
cinnamon toast spice rice & beet raita
2005 Bunnell Family Cellars Gewurtztraminer

4th
Chevre & Polenta Tart
caramelized onions & grilled vegetables
NV Townshend T3

5th
Carrot Cake
mascarpone ice cream, candied carrots
2004 Apex II Late Harvest Semillon

Our pastry chef, Elise Fineberg, participated in the Chef in Residence program at the University District Farmers Market on Sept. 15. She sat at the booth answering shoppers questions about cooking, which included everything from how do you make good banana bread to what do you do with a bumper crop of delicata squash. Elise is a transplant from San Francisco and, because she works on Saturdays, she wasn’t familiar with the U-District market. It was a revelation to her when she arrived. “It reminds me of San Francisco,” she said.

The next day, one of the shoppers posted an entry on her blog about having met Elise: blog post. There are a couple of fun comments after the post, so check them out.

Elise shared her nectarine and tomato salsa recipe. It’s not too late to make this salsa, because beautiful tomatoes and nectarines are still available.

TOMATO AND NECTARINE SALSA
MAKES 2 CUPS; SERVES 4-6

Nectarines and tomatoes are a natural combination. Their flavors marry beautifully together for just the right amount of sweetness and acidity. This refreshing salsa is wonderful in the summer atop vanilla ice cream or with a sweet crostini. If you are unable to find Black Ethiopian tomatoes, choose another Heirloom variety that is both sweet and tangy.

1 cup seeded and diced Black Ethiopian tomatoes (or other heirloom tomato)
2 cups yellow nectarines, small diced
2 teaspoons granulated sugar
¼ teaspoon kosher salt
Juice of 1 lime
½ teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped jalapeno (remove seeds before prepping)

Gently combine all ingredients in a large bowl, mixing thoroughly. Cover and refrigerate for at least 30 minutes before serving (to let the flavors marinate). This salsa will keep for one day in the refrigerator if wrapped or covered.

Don’t forget to reserve your spot for the Splash! dinner, featuring Chehalem Winery, at TASTE Restaurant.

Nov. 15, 6 p.m.

Welcome: Willamette Valley Pinot Gris- 2006

Marcona Almond & Goat Cheese Tart
fried leeks & chives
Riesling “dry reserve”- 2006

Duck Confit
lavender chevre, cognac-brown sugar cherries & bittersweet cocoa
Oregon Pinot Noir Reserve - 2004
Ridgecrest / Stoller / Corral Creek

Kasu Cod
bacon-jalapeño barley, smoked banana & green onion
Ian’s Reserve Chardonnay - 2003
100% Dijon clones – planted in 1996

Citrus-Marinated Lamb
mushroom risotto, herb salad & marjoram jus
3 Vineyards Pinot Nior – 2006 • Rion’s Reserve Pinot Noir - 1999

Heirloom Tart Apple & Flagship Cheddar

Elise’s Bittersweet Truffles with Sea Salt
INOX Chardonnay 2006
Primarily Stoller Vineyard / un-oaked

$79 per person plus tax and 20% service charge
Seating is limited

Both executive chef, Christopher Conville, and pastry chef, Elise Fineberg, will appear at the University District Farmers Market to participate in the Chef in Residence program. Market shoppers will be able to ask the chef on duty any questions about cooking, especially those pertaining to unfamiliar produce. Chefs will be available 10 a.m. to noon at the table under the little green canopy. The University District Farmers Market is located at 50th Ave. N.E. and University Way N.E.

Christopher Conville Oct. 27, 2007

Elise Fineberg Sept. 15, 2007

Splash! Winemaker Dinners

Splash! is a series of quarterly winemaker dinners that celebrate the magic of food and wine pairings. Hear from the winemaker and the chef about how to match differing flavor profiles in wine and food, as well as understand why specific pairings work better than others.

The next Splash! dinner takes place at 6 p.m. on November 15 and features Chehalem, a winery based in Newberg, Oregon, that specializes in cool-climate varietals. The cost is $79 per person, plus tax and gratuity. For reservations, call (206) 903-5291 or e-mail tasterestaurant@tastesam.com.

Sunday Suppers

Sunday Suppers are about making connections. We gather the community around the table for great food and engaging conversation. Each evening will feature a farmer or artisan, who will be on hand to share his story and his products. Chef Christopher Conville will present a five-course meal inspired by the season’s best from the guest producer.

The next Sunday Supper takes place at 5:30 p.m. on November 25 and features Full Circle Farm, which grows organic produce in Carnation, Washington. The cost for dinner and matching wines is $70 per person plus tax and gratuity. For reservations, call (206) 903-5291 or e-mail tasterestaurant@tastesam.com.