The sun came out, the air was crisp, and it was a perfect day for a picnic. The Seattle Chapter of Chefs Collaborative and Slow Food Seattle hosted the third in a series of five American Heritage Picnics this past Sunday and I was fortunate enough to attend.
At 11 AM, blankets were spread along the grass of the Daybreak Star Cultural Center in Discovery Park while some of the best local chefs served some of their signature dishes featuring ingredients indigenous to the Pacific Northwest. It wasn’t long before I was digging in to the perfect plate. Maybe I didn’t plate mine perfectly, but it was picnic- and darn it looks good!
Dishes starting at 12 0′clock on the plate and moving clockwise towards center.
Navajo-Churro Lamb stuffed with Chard and Olives, chef John Sundstrom, Lark Restaurant
Speckled Like a Trout Lettuce with foraged mushroom vinaigrette and Alderwood Smoked Cheese, chef Seth Caswell, Stumbling Goat Bistro
Artisan bread provided by Essential Baking Company with Seastack Cheese from Mt. Townsend Creamery
Corn, plum, and onion salad, chef Thierry Rautureau, Rover’s
Green Heritage Tomato en Escabeche, chef Fernando Divina, Tendrils at SageCliffe
Spanish style Ozette Potato and chorizo salad, chef Tamara Murphy, Brasa Restaurant
Grilled Marbled King Salmon, Dustin Ronspies, Art of the Table
Grilled Smoked Pink Salmon with heirloom tomato and roasted corn relish, Riley Starks and Craig Miller, Willows Inn on Lummi Island
Center of plate, and unfortunately buried underneath:
Roasted eggplant with spicy heirloom tomatoes and corn pudding, chef Sean Dominoski, La Medusa Restaurant
Grilled grape leaf wrapped crab apple with nootka rosehip jam and Quillisascut raw milk cheese, with Aunt Molly’s ground cherries ‘godiva style’, chef Karen Jurgensen and Lora Lea Misterly, Quillisascut Farm School
Smoked mushrooms and heirloom beans, chef Maria Hines, Tilth Restaurant
And like all great picnics, there was dessert.
Huckleberry Shortcakes with toasted hazelnuts and lemon basil cream, chef Elise Fineberg, TASTE at the Seattle Art Museum
Posted by: Chefs Collaborative