Restaurant showcases local chef talent from Dahlia Lounge, Cantinetta, Local 360 and more
Bell + Whete Gastropub + Events in Belltown is showcasing local chef talent via five upcoming chef pop up dinners in collaboration with Bell + Whete Executive Chef Jenny Izaguirre. Dinners will be held each Monday evening in February from 7-9 p.m. with the fifth and final dinner falling on leap year, Monday, February 29. Local chefs, including Sabrina Brzusek from Dahlia Lounge and Dennis Johnston from Cantinetta, will showcase their skills and explore different cuisines during the five-week series.
Each dinner includes a multi-course menu with beverage pairings; prices vary per dinner. Reservations are required and tickets can only be purchased online in advance.
Chef Pop Up Schedule Includes:
Executive Chef Stew Navarre of Local 360 is channeling his Texas roots with a Central Texas Pit Barbecue dinner paired with Rueben's Brews. A beef driven dinner seasoned with simple ingredients: salt, pepper and smoke to let the meat and technique shine through. Dinner is served family style with classic sides and ice-cold beer from Ballard-based Reuben’s Brews. The meats will be smoked at Local 360 in their custom "stick burner" smoker, which runs off only coal and wood. Tickets are $48 per person (includes multi-course dinner with beer pairings).
Welcome Beer + Passed Snacks
Main Course (served family style): Brisket, Czech Style Sausage, Spare Ribs, Yard Bird, Pumpkin Slaw, Charro Beans, Gold Potato Salad
Dessert: Banana Pudding
Chef Dennis Johnston has worked with some of Seattle's best chefs and can currently be found executing his talent at Cantinetta in Wallingford. He loves showcasing ingredients through a much thought out processes and technique, but without overpowering flavors. He is bringing his ingredient-driven, Modern Italian cooking to Bell + Whete's Chef Pop Up series with a five-course Italian meal paired with wine. Tickets are $84 per person (includes multi-course dinner with wine pairings).
Welcome Snacks + Prosecco
1st Course: Duck Liver Salsiccia, Shallot, Dijon-Duck Fat Mousse, Mustard Seed
2nd Course: House Burrata, Greens, Cipollini Foccacia
3rd Course: Cauliflower Agnolotti, Meyer Lemon, Sage, Celery Leaf
4th Course: Porchetta, Yam, Ginger Mostarda
Dessert: Ricotta Bundt Cake, Lemon Curd, Cardamom Whip
Executive Chef Amy Beaumier, of the soon to open Joli restaurant in Ballard will be whipping up an elegant vegan tasting menu with French flair to treat vegans and vegetarians (and all!) to a decadent, upscale meal. Her four-course tasting menu will be paired with gin cocktails for an unforgettable night! Tickets are $72 per person (includes multi-course dinner with gin cocktail pairings)
Welcome Snacks + Drink
Kohlrabi Vichyssoise, House Cracker, Winter Squash, Sultana, Fennel, Preserved Lemon
Terrine of Vegetables, Truffled Cashew Cheese, Herbs, Crostini, Dried Tomato Vinaigrette
And special treats to go!
So often chefs site their grandparents as big influences on their love of food and cooking, and Chef Sabrina Brzusek of the Dahlia Lounge is no exception. She learned traditional polish food from her grandmother, Babci, while at the same time learning the value of family time and laughter. For her pop up dinner, Sabrina will share some of her family’s delicious, rustic recipes paired with hearty Polish beers… and maybe some polka music! Cheers to a family inspired Polish feast, and as Babci used to say, "I'll drink to that!" Tickets are $48 per person (includes multi-course dinner with beer pairings)
1st Course: "Polish Platter" Pickled Golden Trout, Beet Cured Egg, Farmer's Cheese, Dark Rye Toast
2nd Course: "Poor Man's Stew" Yukon Gold Potato Gnocchi, Kielbasa, Mustard Seed-Pink Lady Apple Gemolata, Smokey Pork Broth
3rd Course: Two flavors of Handmade Pierogis and Newaukum Valley Farms Stuffed Cabbage Rolls. Served family style
Dessert: Orange-Honey Ice Cream, Old Krupnick Syrup, Chrusciki Cookies
Hailing from Central America, Latino cooking is Chef Jenny's go-to comfort food, and for her pop up she's creatively pairing it with the powerhouse flavors of Asian cuisine to create an exotic five-course menu. Jenny has cooked all over the world with most of her time spent at the Four Seasons Resort in Jackson Hole, Wy. and Four Seasons Hotel at Beverly Hills. She's focused her culinary talents on everything from game meats and modern pioneer cuisine, to sous vide cookery, Italian, Turkish, French, Indian, Asian and more. Tickets are $50 per person (includes multi-course dinner with beverage pairings).
1st Course: Shrimp + Cod Ceviche, Avocado. Togarashi, Plantain
2nd Course: Achiote Masa Chicken Empanada, Ponzu Slaw
3rd Course: Ramen, Chorizo Broth, Fermented Beans, Quail Egg, Jalapeño
4th Course: Char Siu Tamales, Lime
Dessert: Green Tea Tres Leches, Adzuki Merengue
Photos via Bell + Whete