The perfect plate

RAFT Plate

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 Huckleberry Shortcakes with toasted hazelnuts and lemon basil cream, chef Elise Fineberg, TASTE at the Seattle Art Museum

Posted by: Chefs Collaborative

One Response to “The perfect plate”

  1. Roy Klett Says:

    I love Salmon, its healthy and great for you. I have been looking for better ways to prepare this dish for a while. These days I make sure that the Fish that I buy is from sustainable fishing sources. Not mentioning Japanese food made with raw Salmon.

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