Event

Brewed Food Seattle

Trove is pleased to bring to you "Brewed Foods."
Beer and food (and more importantly brewing and cooking) can and should be the pinnacle of culinary experience! That is what, Denver based Chef & Certified Cicerone Jensen Cummings, believes and he is on a national tour to prove exactly that. His Brewed Food lab is built upon the philosophy that craft beer brewing is a culinary art and can be applied as a core philosophy of our cooking methodology. This original approach has sparked a progressive food (and beer) movement inspiring chefs and brewers across the country. Now Chef Cummings comes to Trove for a collaborative Brewing Dinner, in which every dish will feature brewing ingredients from New Belgium and Fremont Brewery. To bring you brewing in every bite, Brewed Food has tapped the talents of Chef Rachel Yang, a 2016 James Beard Award nominee for the Best Northwest chef. Rachel is known for her singular culinary vision that artfully blends a love of bold, unexpected flavors with classic technique. Her food defies expectation and simple definition, and has earned her a reputation as an innovator and creative force. Yang's food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her co-chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013s Best New Restaurants in America by Bon Appetite Magazine, and Revel, a lively, casual space for street food-style comfort food. Trove, one of 2015 GQs 25 best new restaurants, features noodle bar, Korean bbq, and parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry, opened in August 2016.