SEA2013 Accordion Brochure

THE CHEFS
EVENT SCHEDULE
4:00-5:00PM
VIP
After six years of working under
Daniel Humm, Jason left to
become the executive chef of
Canlis Restaurant. Having helped
transform Eleven Madison Park,
Franey set a new course: make
60 year-old Canlis the city’s
preeminent food destination.
Three years into his tenure he
continues to do just that with
innovative, seasonally inspired
menus and local sourcing.
4:00-4:30
• Punch Kings Competition
4:30-5:00
• Tartare Bar with
SIMI Winery
• Main Tasting
Floor Opens to all chefs
5:15-6:30
• Butcher Demo w. Tracy Smaciarz
• Butcher Raffle
proceeds go to Culinary School
VOTE
• Make sure you vote for your winner, “BEST-BITE”
6:45-7:15
• Heritage BBQ Family Meal
w. Shane Ryan
preview to Labor Day Event
7:00
• Swine And Sweets
coffee and dessert
7:15
• AWARDS winner announced
• Champagne Toast
JOIN US FOR THE AFTER PARTY AT COPPERLEAF
White Buffalo Ranch OREGON
Originating from England, the Gloucestershire Old Spot is a
critically rare breed. Nicknamed “orchard pig”, the Old Spot
is white with black spots, has floppy ears and a mediumsized body. Known for its higher fat ratio while remaining
hardy with flavorful meat which has a distinctive layer of
back fat, adding to the succulent flavor overall.
ELK COVE VINEYARDS
FARMER’S CROSS
Oregon
@elkcove
Tails & Trotters OREGON
Finished on hazelnuts to increase flavor in both the fat and
meat as well as necessary intramuscular and subcutaneous
fat cover. Known for sweet meat, amazing shoulders and
spareribs. Succulent roast flavor overall and because of its
intramuscular marbling the breed yields a brighter pork
than most, and features a thick, delicious fat cap.
Mccrea cellars
Washington
@SalidaWine
RACHEL YANG & SEIF CHIRCHI
Joule / Revel
Husband and wife chef duo
Rachel Yang and Seif Chirchi
met while cooking at New York’s
illustrious Alain Ducasse at the
Essex House. While both chefs
have a distinctly different point of
view, their tastes blend together
to create modern, creative
and seamless cuisine in their
restaurants, Joule and Revel.
HAMPSHIRE
Jones Family Farm WASHINGTON
The English breed, Hampshire is known for its amazing
carcass, hardy vigor and superior fat to meat ratio in the
belly and loin. The trim, fine-coated Hampshire is black
with a white saddle, which includes the forelegs. Recent
selection has improved the breed’s growing ability, and its
carcass is among the highest in quality and quantity of meat.
Jason Barwikowski
BERKSHIRE
Florek Family Farm WASHINGTON
Berkshire is the most popular of the heritage breeds
and has become a favorite with chefs because of its
intramuscular marbling. the breed yields a brighter pork
than most, and features a thick, delicious fat cap. The meat
is sweet and creamy with hints of nuttiness, which is typical
of the finishing process in several areas.
RED WATTLE
Red Wattle gets its name from its red color and thefleshy
skin that hangs under its jowls. This extremely rare breed
adapts to climates well and is an excellent forager. It is
prized for its tender meat and splendid hams. Red Wattle
pork is lean and juicy with a rich beef-like taste and texture.
Washington
@KVintners
Washington
@ButyWinery
Matt’s In The Market
McKinlay Vineyards OREGON
ROBERT KACHER WINES
BUTY WINERY
SHANE RYAN
The Woodsman Tavern
Originally from Michigan, Jason
cooked his way West, landing
in Portland, Oregon in 2004.
He opened Clyde Common as
the executive chef in 2007 and
Olympic Provisions as chef and
co-owner in 2009. In 2011, he
partnered with Duane Sorenson
to open The Woodsman Tavern.
Founding chef and partner of
the award winning Skillet Group,
visionary and food entrepreneur,
Josh received the Star Chefs Rising
Star Award in 2009, was named
the most influential person of
2010 by Seattle Magazine, and
was recognized in Puget Sound
Business Journal’s 2012 top 40
under 40. Josh has expanded his
world and recently formed the
Huxley Wallace Collective.
OLD SPOT
Lark
5:15-6:30
5 WINERIES
Huxley Wallace Collective
JONATHAN SUNDSTROM
John Sundstrom, Chef/Owner of
Lark in Seattle. Two time Cochon
555 Winner, James Beard Award
Best Chef Northwest 2007 , Food
& Wine Best New Chef 2001,
Author of Lark: Cooking Against
the Grain cookbook and ipad App.
HERITAGE BREED PIGS
JOSHUA HENDERSON
Canlis Restaurant
streaming video sessions
GA
THE CHEFS
JASON FRANEY
• Exclusive Tastings:
(reserve wines and spirits)
• Oysters, Cheese Bar & Brews
5:00-7:30PM
HERITAGE BREED PIGS
Shane began his culinary
career humbly enough as a
dishwasher at the age of 15 and
honed his skills at South Seattle
Community College’s Culinary
Arts program. Never straying
too far from local food, Shane
is an avid gardener, mushroom
forager, crabber, fisherman, and
shellfish harvester.
BERKSHIRE
Mosaic Farms OREGON
Berkshire is the most popular of the heritage breeds
and has become a favorite with chefs because of its
intramuscular marbling. the breed yields a brighter pork
than most, and features a thick, delicious fat cap. The meat
is sweet and creamy with hints of nuttiness, which is typical
of the finishing process in several areas.
SYNCLINE WINERY
Washington
@synclinewine
WE WOULD LIKE TO THANK OUR SPONSORS
FOR SUPPORTING THE VISION AND PAVING THE
ROAD TO A BETTER FOOD SYSTEM
5 AMERICAN WHISKEYS
SPECIAL TASTINGS
FOUR ROSES DISTILLERY
Lawrenceburg, KY
@4rosesbourbon
SPOTLIGHT SPONSORS
TEMPLETON RYE
Templeton, IA
@templetonrye
BUTCHER DEMO
BOURBON BAR
presented by
FEAT.
COCHON BAR
PERFECT MANHATTAN
COCHON POD
STREAMING VIDEO
Tracy
Smaciarz
Heritage Meats Washington
Heritage Meats is exactly that, Tracy’s
family heritage. His Father, Tom Smaciarz,
acquired his meat cutting skills growing
up on a farm slaughtering and processing
the livestock. A lot of things have changed
over the life of the family business, but the
quality and pride that goes in their work
remains the same.
CUTTING
FARMER’S
CROSS
Alvin & Terrie Simons Heritage Pigs
OREGON
&
EAGLE RARE
Franklin County, KY
@eaglerarelife
LUXARDO
@AnchorSpirits
PRESENTED BY
100% of raffle proceeds
will benefit the culinary students
helping with today’s programming
BRECKENRIDGE DISTILLERY
CHEF’S PANTRY SPONSORS
Breckenridge, CO
@breckdistillery
HIGH WEST WHISKEY
Park City, UT
@HighWest
HERITAGE & MEDIA SPONSORS
BUFFALO TRACE
Frankfort, KY
@BuffaloComstock
HERITAGE BBQ
CHEESE BAR
CHUPITO BAR
FAMILY MEAL 6:45-7:15
ENJOY CRAFT AMERICAN!
SMOKED SALT + CUCUMBER
Mark Bodinet
-SPECIAL THANKS-
Copperleaf Restaurant
He honed his culinary skills during a twoyear stint on Martha’s Vineyard and in
2004 Bodinet returned to his native West
Coast to continue his passionate pursuit of
bringing “slow food” and “farm to table”
concepts to the foreground of American
cuisine. As Executive Chef of Cedarbrook
Lodge, he and his culinary team are
focused on sustainable food concepts.
CYPRESS GROVE
ROGUE CREAMERY
Arcata, CA
@CypressGrovers
Central Point, OR
@Rogue_Creamery
VERMONT CREAMERY
SPRING BROOK FARM
DELAURENTI
FIDENCIO
ILEGAL MEZCAL
Seattle, WA
100% Agave Espadín
100% Agave Espadín
Santiago Matatlán, Oaxaca
Cuajimoloyas, Oaxaca
ATLANTA FOODS
INTERNATIONAL
Mezcales de LEYENDA
MezcalPIERDE ALMAS
Sierra Madre, Oaxaca
San Baltazar Chichicapam, Oaxaca
@FidencioMezcal
@IlegalMezcal
COOKING A
YORKSHIRE
Olsen Farms WASHINGTON
PREVIEW TASTING TO THE NEW COCHON HERITAGE BBQ
TAKING PLACE IN MEMPHIS, LABOR DAY WEEKEND
Websterville, VT
@VermontCreamery
Reading, VT
@FarmsForCityKid
Atlanta, GA
100% Agave Angustifolia
@MezcalDeLeyenda
100% Agave
@PierdeAlmasNYC
SEATTLE
BEST OF THE NORTHWEST
THE FIFTH ANNIVERSARY TOUR