Planes, Trains, Traveling Chefs Dinner Series
Matt's in the Market announced today that it is bringing back its popular "Planes, Trains, and Traveling Chefs" dinner series for a third year, inviting some of the hottest chefs in the U.S. to cook alongside chef Shane Ryan. Each dinner is six courses with chef Shane and the guest chef alternating each course and collaborating on one. The series will feature on visiting chef a month beginning in July to October.
July 21, 2014: Chris Cosentino (Porcellino - San Francisco) The winner of BRAVO's Top Chef Masters Season 4 (the same season notable Seattle chef Thierry Rautureau was in the running) and a James Beard Foundation nominee for Best Chef Pacific. He recently opened Porcellino, a new San Francisco casual restaurant and market serving Italian street food. He is the author of Beginnings: My Way to Start a Meal and is currently working on a book dedicated to offal that will be released in 2015.
August 11: Chef Matthew Accarrino (SPQR San Francisco) Accarrino is a nationally recognized chef in San Francisco that was named Best New Chef in 2014 by Food & Wine magazine. With a strong belief in direct sourcing, he grows many of the ingredients that end up in the dishes he creates and serves. He has garnered praise from publications such as Food & Wine, Bon Appètit and Saveur. His restaurant, SPQR, received a Michelin star in 2013 and 2014 under his direction. He has been nominated three times by the James Beard Foundation as a semi-finalist for Best Chef: West. Accarrino co-authored and released his first book SPQR: Modern Italian Food and Wine in October 2012.
September 15: Chef John Gorham (Tasty n'Sons, Toro Bravo Portland) Gorham is chef and owner of some of Portland's most talked about restaurants Toro Bravo, Tasty n Sons and Tasty n Alder. A four-time James Beard Award nominated chef, his cookbook Toro Bravo: Stories. Recipes, No Bull was published in 2013. He is known as a pioneer of artisan charcuterie, named Chef of the year by Portland Monthly in 2007 and Toro Bravo as Restaurant of the Year in Wilamette Week.
October 27: Andy Ticer and Michael Hudman (Hog & Hominy - Memphis)
Born and bred Memphians, Andy Ticer and Michael Hudman opened Andrew Michael Italian Kitchen in 2008 to feature innovative Italian cooking rooted in Southern tradition. Their newest venture is Hog & Hominy, a wood burning, neighborhood eatery in Memphis that has been named one of the top new restaurants by GQ Magazine, Southern Living and Bon Appètit as well as a semi-finalist for the Best New Restaurant by the James Beard Foundation, which also named the chefs semi-finalists for the Best Chef: Southeast award for 2012 and 2013. They were named Food & Wine magazine's Best New Chef in 2013.
WHEN:The evening begins at 6:00 p.m. with a cocktail reception and passed hors d'oeuvres. Dinner begins at 6:30 p.m.
WHERE:Matt's In the Market, 94 Pike St, Seattle, WA 98101
WHO: Shane Ryan, Matt's in the Market with Chris Cosentino, Matthew Accarrino, John Gorham, Andy Ticer and Michael Hudman
DETAILS: Six course dinner paired with wines and/or cocktails. Each chef alternates courses with one collaborating dish and a collaboration dessert with Matt's in the Market pastry chef Brittany Holmberg
$150 per person (includes tax and gratuity)
$125 per person for food/hospitality industry
RESERVATIONS: Online at BrownPaperTickets.com or by calling 206.469.7909
Matt's in The Market (View)
Pike Place Market; 94 Pike Street
Seattle, WA 98101
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|