Have you been waiting to hear what will be served at Savor this year? Well the wait is over! We are excited to announce the menu for Savor including the wine pairings and chefs. Did you know you will have the opportunity at Savor to bid to go behind the scenes into the kitchen and prepare a course along side our chefs? It is going to be a great evening of dining and supporting Food Lifeline. Tickets are limited and available online here through April 12.
Savor Menu 2013
Avocado Beet Salad dungeness crab, garden mint
Chef Ethan Stowell
2011 Sozo “Cherish” Pinot Gris
Line Caught Neah Bay Black Cod lees of coté bonneville, foraged edibles
Chef Kevin Davis Fisherman Preston of Wild West Seafood
2011 Sozo “Compassion” Chardonnay
Roasted Nicky Farms Quail spring onion, pickled salsify, micro amaranth, foie gras nage
Chef Thierry Rautureau Nicky Farms, Clatskanie Oregon
2009 Sozo “Abundant” Mouvedre
Snake River Farms Rib-Eye nettles, truffled pomme dauphine, spring morels
Chef Roy Breiman & Mark Bodinet Farmer Riley Starks, Nettle’s Farm, Lummi Island
2008 Sozo “Bountiful” Bordeaux Blend
Rhubarb Cream Cheese Mousse Cake, pistachio crumble, red ribbon sorrel
Chef Steven Ariel Richter Farms, Puyallup
2010 Sozo “Humanity” Reisling
