While the Seattle Robinson Canos finish up spring training, two world-class chefs are getting a head start on doubleheader season.
Le Petit Cochon Offal Dinner
The first dinner comes from chef Derek Ronspies, who celebrates every part of the animal. His recently-opened (and celebrated) Le Petit Cochon already has some unusual offerings on the menu, but he'll be kicking it up a notch tomorrow night with the first in a series of offal dinners.
Offal, for the uninformed, is the internal organs and entrails of the animal, aka not the stuff you usually eat. But Ronspies is a master butcher, and you can expect lamb fries and blood sausage biscuits to be highlights in this seven-course meal.
After which, cue the seventh-inning stretch. After all that meat, you're going to want something to cleanse the palate.
Tilth Raw Dinner
Closing things out is Tilth's chef Maria Hines, a strong proponent of the raw food movement, believing that cooking strips nutrition and flavor from food. Usually her restaurant doesn't follow suit, but on April 2nd she's hosting a raw dinner featuring six courses, wine pairings, and a discussion of the techniques and philosophies behind it.
No, this won't be six plates of salad. The menu features a black Mission fig carpaccio, tabouli with pounded dinosaur kale, and a chocolate-hazelnut gianduja for dessert.
Stuff you probably won't find at Safeco Field.