News Releases

Imaginative Northwest cuisine spotlighted at Premier Chefs Dinner

Eight chefs create a culinary adventure to benefit Fred Hutchinson Cancer Research Center

SEATTLE — April 14, 2010 — An Italian version of sushi, a savory duck "leg and egg" combo and Kurobuta pork belly highlight an extravagant five-course dinner prepared by headliner Northwest chefs at the annual Premier Chefs Dinner. The event will be held at 5 p.m. Sunday, May 16 at the W Seattle.

Participating chefs include Seth Caswell, emmer&rye; Rachel Yang and Seif Chirchi, Joule; Lucy Damkoehler, TASTE; Mark Fuller, Spring Hill; Dustin Ronspies, Art of the Table; Adam Stevenson, Earth & Ocean; and Jack Strong, Salish Lodge & Spa.   

Local ingredients, classic pairings and a flourish of daring new flavors highlight the menu. Guests will start with Caswell's scallop crudo (Italian for "raw") with emmer&rye's signature salad, fava bean purée and chili-grapeseed oil, along with Ronspies’ wild mushroom and goat cheese tart accompanied with local baby greens and leek vinaigrette.  

Second-course treats include Fuller's duck leg and egg with crispy smoked confit croquette, yolk, green garlic, morels, English peas and parmesan; and crispy lobster ravioli with sweet pea vine, spring onion marmalade, and spicy roasted pear jus by Yang and Chirchi.

Two main courses vie for the taste buds: a grilled squab with black-eyed pea chole, grapefruit-celery slaw, crispy fennel sausage and apple jus by Stevenson; and Kurobuta pork belly with soft corn pudding, the creation of Strong.   

A cheese course will feature a ripened selection with Macrina Bakery bread and crackers, followed by Damkoehler's quintessential spring dessert of rhubarb cobbler in the form of an ice cream sandwich with Blue Rose chévre, sweet sorrel oil and salmonberry jam.

Reception and dinner wineries include Cana's Feast, Dusted Valley Vintners, Lachini Vineyards, Martedi Winery, Small Lot Co-Op and Walla Walla Vintners.

The Premier Chefs Dinner includes a live auction featuring one-of-a-kind culinary experiences and is presented annually by the Premier Chefs Dinner Advisory Board and the Magnolia Guild. Tickets are $250 per person; all proceeds benefit the Hutchinson Center's general fund, which sustains vital programs such as faculty recruitment, pilot-research projects, shared-research facilities and patient-family support. More information is available at www.fhcrc.org/chefs


MEDIA CONTACT:
Christi Ball Loso
Fred Hutchinson Cancer Research Center
(206) 667-5215
closo@fhcrc.org

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Fred Hutchinson Cancer Research Center
At Fred Hutchinson Cancer Research Center, our interdisciplinary teams of world-renowned scientists and humanitarians work together to prevent, diagnose and treat cancer, HIV/AIDS and other diseases. Our researchers, including three Nobel laureates, bring a relentless pursuit and passion for health, knowledge and hope to their work and to the world. For more information, please visit www.fhcrc.org.

Fred Hutchinson Cancer Research Center is a world leader in research to prevent, detect and treat cancer and other life-threatening diseases.