Thursday, December 18, 2014

John Candy Not Included

Planes, Trains, and Traveling Chefs lands in Seattle

Full_matts

We have tons of incredible chefs in Seattle: Ethan Stowell, Tom Douglas, Maria Hines... We could do this all day.

But that doesn't mean we don't appreciate out-of-town talent.

One of the hottest food events last year was Planes, Trains and Traveling Chefs, where Matt's In The Market brought in a half-dozen kitchen overlords from across North America and had them show the goods to a select few diners.

It was so nice, they're doing it twice. 2013's lineup has just been announced, and it's nuts. Here's a quick primer on the six visiting chefs.

Monday, June 10: Kevin Nashan
2013 James Beard Award semifinalist who has cooked at restaurants as varied as New Orleans' legendary Commander's Palace, and Madrid's temple of molecular gastronomy, El Bulli. Now heads up St. Louis' Sidney Street Cafe focusing on fresh, local, seasonal fare.

Monday, June 24: Dale Talde
Top Chef season 4 contestant who went on to open TALDE in Brooklyn's hip Park Slope neighborhood in 2012. Known for incredible pan-Asian fusion that celebrates the unpretentious, delicious street food of Japan, Vietnam, and even Hawaii.

Monday, July 8: Rob Newton
Head chef at Seersucker, one of New York's hottest new restaurants. Chef Newton's focus on the regional cuisine of his native Arkansas will bring tons of flavors that Seattleites typically don't get to sample — like pickled shrimp, catfish salad, and biscuits with salted molasses butter.

Monday, July 22: Gabriel Rucker
Two-time James Beard Award winner (for Best Chef Northwest last year), the owner of Le Pigeon and Little Bird Bistro in Portland is renowned for his offal-heavy, meat-centric cuisine and his willingness to blend high culinary art and low culture.

Monday, August 5: Jamie Malone
Head chef at Minneapolis' Sea Change, one of the best sustainable seafood restaurants in the country. Chef Malone is all about finding the flavors in white sturgeon, arctic char and other less popular fish. Her cuisine is energetic and comforting, and she'll have a ton of fresh seafood to work with here.

Monday, August 19: Jenn Louis
The final chef in the series cooks for Portland's Lincoln and Sunshine Tavern, two standouts in a city full of them. Chef Louis' food is hearty and invigorating, especially her decadent baked hen eggs with cream and olives.

The only way you can make reservations for any of these dinners is over the phone, so call Matt's at (206-467-7909) immediately. 

Like, immediately.

Planes, Trains, and Traveling Chefs
Mondays, June thru Aug.
Matt's in the Market
94 Pike St., Ste. 32, Pike Place Market
(206-467-7909)
mattsinthemarket.com

Call to RSVP.

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