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

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

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

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