#Wild-Tavolata

[nwbeerguide]

"The Best Chefs You've Never Heard Of" at the Four Seasons Hotel Seattle

Experience the hidden talents of chefs you've never heard of, but who run the show behind-the-scenes. Gone are the head chefs, executive chefs and restaurant chefs! During this culinary event, meet the craftsmen who work the line at your favorite Seattle restaurants: Hitchcock Restaurant, Adana Restaurant, Salare Restaurant, Lark, Navy Strength and more.  Hosted by Chefs Ethan Stowell & Joe Ritchie, this will be a culinary showdown you won't want to miss! Guests will vote on their favorite dish and the best chef wins a prize. Tickets are limited and includes bites from each guest chef and two drink tickets. Cash bar available. Red carpet photos by IMTNP.

Meet the Chefs:

Follow along on social media at @FSSeattle/ @ESRseattle for more chef details, photos and dishes each chef will be preparing.

Jeremy Arnold, Hitchcock

Appetizer: toasted cumin and cormeal macaron, smoked black cod

Main Bite: beets, red wine, morita pepper mole, fried pepita, pickled young onion, sprouting coriander

Jeremy Arnold is the sous chef at Hitchcock Restaurant with Chef Brendan McGill, a position he held for the last three years.

Sonny Bato, Marination Ma Kai

Appetizer: congee, kombu oil, southern fried chicken, chili oil

Main bite: pork cheek, Okinawan sweet potato, turmeric jus, lotus root

Sonny Bato began his career in Guam at the Nikko Hotel, then relocated to Las Vegas where he worked at the Bellagio. Most recently he's made Seattle and Super Six/Marination his home, serving as the sous chef for the last two years.

Christopher Coker, Adana Restaurant

Appetizer: sukiyaki "tartar" with cured egg aioli and fried garlic

Main: kombu cured pork belly with kabocha, shiitake, and caramelized milk

Christopher Coker began his career in Detroit, then he relocated to Chicago where he made a home for eight years. He recently moved to the Seattle area, where he now serves as the sous chef at Adana.

Mitch Mayers, Lark Seattle

Appetizer: beet cured gravlax with sunchoke dauphine, squid ink taramasalata, pearl onions, chervil

Main Bite: bison tenderloin with foie gras torchon, huckleberries, candied parsnip puree, wild mushrooms

Mitch Myers is the chef de cuisine at Lark under chef John Sundstrom. In April of 2017, Mayers won the Cochon555 competition in Seattle and went on to compete in Grand Cochon in Chicago against finalists from 13 cities.

Jason Melton, Curated Events at Four Seasons Hotel Seattle

Appetizer: passion fruit puff, crispy jamon

Main Bite: smoked venison, salsify, butternut squash, Brussels sprout, fig reduction

Jason Melton is the banquet chef at Four Seasons Hotel Seattle, where he is responsible for the food at all events at the hotel’s 15,000 square feet of event space.

Tyson Wardwell, Salare

Appetizer: fermented beets, yogurt, rice crisp

Main bite: braised chicken, white wine broth, rye gnocchi

Tyson Wardwell is currently sous chef at Salare Restaurant in Ravenna. He graduated from the Culinary Institute of America in 2012. After school, he spent three years cooking in Boston, MA before moving to Seattle in 2015.

Sadie White, Tavolata

Appetizer: hamachi crudo, fennel, pomegranate

Main bite: crispy sweetbreads, giardiniera

Sadie White is a traveler and a chef - over the past twelve years she’s lived and cooked in both Italy and Laos. Most recently she worked for José Andrés in Las Vegas for two years, and now she’s joined the team at Tavolàta Belltown as a sous chef.

Alexus Williams, Navy Strength

Appetizer: pretzel; goat cheese; pistachio; cranberry; shallot

Main Bite: pork belly; labneh; apricot; sage; beet

Alexus Williams has been fortunate enough to work with many talented and knowledgeable chefs such as Jason Stratton and Jeffrey Vance. Currently, she is the sous chef at Navy Strength, a tiki-inspired establishment in Belltown.