Premier Chefs Dinner raises $372,000 for general fund

Center News

The 16th annual Premier Chefs Dinner raised $372,000 for the Center's general fund. The event, which spotlights talented local chefs, took place May 20 at the Grand Hyatt Seattle.

Guests experienced a six-course culinary adventure prepared by Gabriel Claycamp (Culinary Communion), Dana Cree (The Rainier Club), Don Curtiss (Volterra), Shannon Galusha (Veil), Kraig Hansen (Palisade), Brent Martin (Grand Hyatt Seattle), Scott Staples (Restaurant Zoë), and Amanda Zimlich (Madison Park Café). Featured wineries were Cave B Estate Winery, Cedargreen Cellars, Chateau Ste. Michelle, DiStefano Winery, Sheridan Vineyards and Wineglass Cellars.

A generous auction challenge donation of $100,000 from The Geiger Family Foundation inspired guests to support the Center's leading-edge science.

The Center's Magnolia Guild and the Chefs Advisory Board — consisting of Claycamp, Russell Lowell (Russell Dean Lowell Premier Catering), and Eric Lenard (Envision Strategies) — present the annual Premier Chefs Dinner.

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