We are pleased to announce that we have gathered a promising group of items generously donated by the local community from members of the food industry and beyond to help our friend, Tyler Moritz. The call for silent auction items was so successful that we extended the auction time to take place at the Novelty Hill Januik Winery tonight during Tyler Moritz’s benefit dinner, and we will also be accepting phone-in bids.
That’s right. If you didn’t get the chance to snag tickets to tonight’s event, you still have the opportunity to bid on the same items from our silent auction. Our items make for great holiday gifts, and 100 percent of the proceeds go to support Tyler during this difficult time. BlindCock Media will be on site to answer phone-in bids, facilitate with bidding and payment, and to address any issues going forward on delivery and redeeming auction these auction items.
Here’s how it works:
To bid, peruse the following list of items and call the Novelty Hill Januik Winery at (425) 481-5502 during the times of the silent auction from 6pm to 8:30pm. We will update you on the current highest bid for your choice items. We will even update you on the current highest bid on all the items, if you wish. You can place your bid by including your full name, address where you would like your items to be delivered to (with the exception of tickets or passes, larger items can only be delivered to addresses within the Seattle area), and a phone number. We will contact you for payment after 8pm should you have the winning bid. If you are really invested in a particular item, please let us know, and we can give you a call near the end of the auction to update you on the status of your item.
Villa Jerada Moroccan Pack (3 available): One pack includes 3 jars of ras el hanout and 3 bottles of the lauded Terroir de Marrakech olive oils. It’s hard to find olive oils that have won a higher acclaim than Villa Jerada’s Terroir de Marrakech, pressed from 100 percent Picholine du Languedoc olives grown in century old groves. Villa Jerada specializes in bringing us the flavors of Morocco, where founder Mehdi Boujrada enjoyed his mother’s cooking and the area’s bright flavors and bold spices. The ras el hanout is a mix of those bold flavors and is the foundation of many Moroccan dishes featuring a blend of spices, flowers, rhizomes, and seeds.
Please submit the bid amount for 1 package and indicate if you would be interested in purchasing more. The three packages will be distributed among the highest bidders.
Starting bid: $100
Private dinner for 12 by chefs Mike Robertshaw and Brendan McGill at the Vita Loft: Chef Brendan McGill of Hitchcock and Hitchcock Deli and Mike Robertshaw of Restaurant Roux will prepare a private dinner of 5 to 6 courses at the Vita loft on 11th Avenue in Capitol Hill. The private dinner can accommodate up to 12 people and includes wine and beer.
Starting bid: $550
Readers to Eaters Library: includes artful, creative books published by Readers to Eaters including “A Moose Booch: A Few Choice Words about Food”, “Alice Waters and the Trip to Delicious”, “Farmer Will Allen and the Growing Table”, “Sylvia’s Spinach”, “Feeding the Young Athlete”, and “Our School Garden.” Readers to Eaters was founded in 2009 with a mission to promote food literacy from the ground up, and for children and families to develop a better understanding of what and how we eat. They operate out of pop-book stores at farmers’ markets, harvest festivals and conferences throughout the year and partner with community organizations to promote food literacy. Each of their books contain vivid, beautifully drawn artwork that makes these books one your child will wish to hold onto for a very long time.
Starting bid: $50
Handcrafted Terrariums by Sarah Getter: Artist Sarah Getter grew up as the daughter of a farmers daughter, and decorating a living space with gorgeous flora came naturally. She her terrariums using plants and starts from local nurseries and keeps each terrarium in her own space for at least two months before passing it on to someone else, based on the idea that her terrarium is a contained ecosystem that will thrive. Follow Sarah and feel free to request customized terrariums based on your space.
Starting bid: $50
Cayuse Wine Trio: includes the 2011 Cayuse Flying Pig (rated 95 points by the Wine Advocate) , 2011 Cayuse En Chamberlin Vineyard Syrah (rated 95 points by the Wine Advocate), and 2010 Cayuse Widowmaker (rated 97 points by the Wine Advocate). Cayuse Vineyards crafts food friendly wine from grapes grown entirely on the vineyard in Walla Walla Valley using biodynamic farming methods.
Starting bid: $250
Buty Winery Duo: includes the Columbia Rediviva and 2012 Beast. Located in Walla Walla, Buty Winery is a small family winery producing around 3,000 cases per year with fruit sourced from a number of the Northwest’s top vineyards including their own Rockgarden Estate and a 9-acre block of Phinny Hill Vineyard.
Starting bid: $150
2 SIFF Cinema One Year Passes: This pass admits entry to all regular screenings (priced $12 or less) at SIFF Cinema for one year from date of purchase. (Non-transferable. Excludes Seattle International Film Festival, 3rd party rentals, and special engagements.). Founded in 1976, SIFF creates experiences that bring people together to discover extraordinary films from around the world with the Seattle International Film Festival, SIFF Cinema, and SIFF Education. Recognized as one of the top film festivals in North America, the Seattle International Film Festival is the largest, most highly attended film festival in the United States, reaching more than 150,000 annually.
Starting bid: $200
SIFF “Film Buff” 20-pack: Good for twenty (20) regular screenings priced $12 or less, depending on individual ticket availability. There is a two (2) ticket per film limit, Gala Screenings, Tributes, and other Special Events are not eligible for ticket package discounts. Festival 2015 Film Buff 20-Packs are only valid for tickets to the 2015 Seattle International Film Festival May 14–June 7, 2015.
Starting bid: $75
Meals at Prelude at McCaw Hall and tickets for 4 to the Nutcracker: Enjoy complimentary dinners for four at Prelude Restaurant before watching the Nutcracker ballet at McCraw Hall on the evening of December 6. The meal at Prelude excludes alcohol. Must make rez in advance. Show starts at 7:30. Prelude opens at 5:30pm. Please call Prelude and mention the auction to reserve. Prelude at McCaw Hall is ran by executive chef Shawn Applin who executes Prelude’s seasonal menus focused on fresh, local ingredients.
Starting bid: $350
Meals at Prelude at McCaw Hall and tickets for 2 to Tosca: Enjoy complimentary dinners at Prelude Restaurant before watching Tosca (the Opera) at McCraw Hall. The meal at Prelude excludes alcohol. Tosca runs from Jan 10th to 24th. Dates are flexible; must make dinner and opera reservations in advance. Show starts at 7:30. Prelude opens at 5:30pm. Please call Prelude and seattleopera.org and mention the auction to reserve.
Starting bid: $200
Photo Shoot pack with photographer Atina Tan: Photo shoot pack includes a private consultation, 2 hours on location for a personal photo shoot, photo shoot editing, and a digital copy of edited final photos burned onto a CD. The subject matter for the shoot is up to the client and can include head shots, family portraits, babies, food, dogs, and more, but excludes events like weddings, parties, birthdays, etc. Atina has shot a variety of events and subjects including animal and pet photography, family and baby portraits, headshots, food photography and more. The value of Atina’s photography package is $400.
Starting bid: $100
Complimentary dinner for 4 at Matt’s in the Market: Good for a complimentary 6-course tasting for 4 with wine pairings at Matt’s in the Market. Matt’s in the Market, located above Seattle’s beloved Pike Place Market has been serving seasonally inspired dishes from produce procured straight from the market downstairs. Executive chef Shane Ryan bases the menu on the best ingredients the market has to offer. Reservations must be made in advance by calling Matt’s in the Market (206) 467-7909 and mentioning the auction at the time of placing the reservation.
Starting bid: $200
Beast Feast at Radiator Whiskey: The Beast Feast experience is one for the books. Share and experience among a large group of friends (can accommodate around 10-15) a celebration of pork from a spread of robust porchetta, fried pigs ears, pork shoulder, and more. This off the menu experience requires advance reservation. Radiator Whiskey is the sister restaurant to Matt’s in the Market and it showcases a large variety of whiskey. The kitchen is headed by chefs Tyler Palagi and Charlie Garrison. Please reserve by calling Radiator Whiskey (206) 467-4268 and mentioning the auction at the time of the reservation.
Starting bid: $150
4 months CSA delivery from New Roots Organics: A standard bin CSA delivery for 4 months, includes a variety of fruits and produce with many sourced from local farms. Proprietor of New Roots Organics Carolyn Boyle is an organic industry veteran with many years of experience both wholesaling and retailing organic foods in Canada and the U.S. An accomplished vegetarian cook, Carolyn brings a wealth of knowledge about produce preparation, handling, history and lore to her customers. Its produce is sourced seasonally, primarily from Washington, Oregon, and California.
Starting bid: $75
Cedarbrook Lodge Spa and Dinner Package at Copperleaf Restaurant: The Cedarbrook Lodge spa and dinner package includes a one night stay at the Cedarbrook Lodge, a complimentary 5-6 course dinner at its restaurant Copperleaf Restaurant and Bar, and a spa package. The Lodge is located less than five minutes from SeaTac Airport and is situated on eighteen lush acres of natural restored wetlands. The Copperleaf Restaurant and Bar offers a farm-to-table menu focused on sustainability and a pursuit of superior locally grown and lovingly raised foods.
Starting bid: $250
One Night stay at the Heathman Hotel and $100 to dinner at Trellis Restaurant: Enjoy a one night stay at the Heathman Hotel’s King’s Suite in Kirkland, WA with valet service, and $100 towards dinner at Trellis Restaurant. Trellis Restaurant sources fresh seasonal ingredients from local farms, gardens, and from artisan producers including vegetables harvested daily at executive chef Brian Scheeher’s 18-acre farm in Woodinville. The Heathman Hotel in Kirkland is the only upscale boutique hotel in vibrant downtown Kirkland, it also has a sister hotel in Portland, OR.
Starting bid; $200
Sugaring Package from Sweetness Sugaring: Sugaring package includes 3 assorted cleansers and body polish from Artisan Skin Care in Seattle. Sweetness Sugaring provides sugaring and brow and lash tinting services in the Phinney Ridge neighborhood of Seattle.
Starting bid: $30
why not, by Poncharee Kounpungchart: why not, was taken while Poncharee Kounpunchart (PK) was on a walk with family in Lopburi. The pure joy on his face says it all: “I need nothing more than this.” Photographer and co-owner of Little Uncle PK photographs takes a critical view of social, cultural, and the mundane life of the smiling Thais. My work explores the importance of human relations day in and day out, rather than material things. “We do what we need to do to get by. Well, at least the Thais do it with a smile,” she says. “My photographs takes up the issue of having enough or not?”
Starting bid: $100
Wild Game Box from Delta Meat and Sausage Co: includes a box of smoked and brined meats and charcuterie of natural grass fed game meats from Delta Meat and Sausage in Delta, Alaska. Delta Meat and Sausage Co. is a one stop shop for Alaskan grown all natural meats with USDA inspected all natural beef, pork, buffalo, elk, reindeer, and yak meats. Hunters from across Alaska choose Delta to process their moouse, caribou, sheep and other Alaska game animals. This wild game box is kindly donated by Jeff Bizzaro, a culinary graduate from the French Culinary Institute, is highly enthusiastic about anything culinary especially when it comes to chefs in need. This item will be shipped directly to the winning bidder.
Starting bid: $50
Manu at La Bodega remembers meeting Tyler Moritz in 2007 at Union, where he watched Tyler work the line with precision and speed.
“Some of the toughest times were spent next to [Tyler] hustling through prep and preparing for dinner services. His coaching made me the cook I am today and am honored to have him as a mentor,” says Manu.
Seven months later, Stowell would credit Tyler for Union running like a well oiled machine. Tyler went on to open La Bete with business partner Aleks Dimitrijevic and more recently, he gave the menu at Zig Zag a distinctive identity.
Tyler was diagnosed with stage four bladder cancer this year after beating it twice in 2008 and is currently undergoing chemotherapy. Together with chef Mikey at Restaurant Roux, Manu and a group of local chefs, we are planning a benefit dinner on Sunday, November 23 at Novelty Hill Januik Winery to help cover medical and living expenses.
Manu at La Bodega, Aleks Dimitrijevic of the soon-to-come Spaghetti Western, Brendan McGill of Hitchcock and Hitchcock Deli, Mike Robertshaw of Restaurant Roux, Ethan Stowell of Ethan Stowell Restaurants and John Sundstrom of Lark Restaurant will prepare a 5-course menu. We are currently collecting and organizing items for a silent auction that will take place during the cocktail hour before the dinner. Tyler has touched and mentored many in the industry over the years and there are many talented hands behind this event as well as donations from Vinum, Stoup Brewing, Seapine Brewing, Emerald Acres Oysters, Frank’s Produce, and Corfini Gourmet.
Please join us in supporting Tyler and his partner Vira through this difficult time. Along with this benefit dinner, we have started a GiveForward campaign for Tyler and Vira and we’re organizing items for a silent auction that will take place at the cocktail hour before the event.
Who: Some of Seattle’s most talented chefs
When: Sunday, November 23 at 6:30pm
Where: Novelty Hill Januik Winery 14710 Woodinville-Redmond Rd NE, Woodinville
Why: To support a talented chef who has mentored and touched many chefs and restaurants in our industry
Beyond the stacks of kale and assorted bouquets at the Broadway Farmers Market, a breakfast sandwich awaits that will leave traces of delicious sauce behind on sticky fingers. With fall underway, we bid farewell to the murtabaks at the market and welcome the hearty Roti john. The Roti john is a popular Malaysian breakfast snack that typically includes meat and tomato-chili sauce wedged in a baguette. Kedai Makan’s Roti john overflows with beef, fried eggs, onions, and slaw and they slather the john with a sweet chili mayo and black pepper sauce. Vegetarian? Skip the beef and keep the eggs!
If all your sandwiches are now looking a little sad in comparison, Kedai Makan also has their house-made sauces for sale for your take-home-dress-up-your-own-sandwich pleasure. Pick these up at Kedai Makan or bring some home from the farmers market. Broadway Farmers Market happens every Sunday 11am-3pm, but no guarantee that these sandwiches will last that long.
SAMBAL GORENG (8 OZ) – $6.50
rich, nutty flavors of roasted chilis
SWEET CHILI SAMBAL (12 OZ) – $6.50
balanced, sweet chili sambal
CHILI GINGER SAMBAL (12 OZ) – $5.50
all purpose Sriracha upgrade, Bright, zingy with garlic and California chilies
CHICKEN SOY (10 OZ) – $5.50
fortified soy sauce (no chicken or meat of any kind). Rich, nutty sesame finish.
October 1st, also known in Japan as National Sake Day, comes with the first gust of chilly weather for us this year. To help warm bellies and get you started on your road to sake adoration, Miyabi 45th is offering $1 hot sake for both lunch and dinner. But if you choose to venture deeper today or any other, take a page from Mutsuko Soma’s book, who lucky for us, is not only a chef and co-owner of Miyabi 45th, but a licensed sake sommelier.
The Dassai Junmai Daiginjo 50, brewed at the Asahi brewery, has become more of a household name in the States and is also one of Soma’s favorites. It is one of the few sakes that has earned kosher certification. The Dassai 50 is made only from rice milled down to 50 percent, water, and koji mold, resulting in a subtle aroma and a mild sweetness. Many detect light stonefruit and melon notes that compliment a typically savory and sweet flavors in Japanese cuisine.
Sakes from Dewazakura Brewery broke the mold 30 years ago when the brewery released the “Oka,” and affordably priced ginjo that was light and crisp, different from the cloyingly sweet sakes that were often consumed in Japan. The brewery, known for its creativity and innovation, released another groundbreaker in 1991 called the Dewansansan, a dry effervescent sake brewed from a new Yamagata rice strain of the same name, a winner for champagne and prosecco lovers.
Whisky fans would love the Fukugao Shuzo, which is aged in Nikka Japanese whisky barrels that infuse the sake with hints of spicy and warm flavors present in whisky. Also unique is the Sakura Emaki, which is made from red rice developed from strains of 1000 year old “Murasaki Mai” grains excavated from the ancient ruins of Hotta No Saku. Its unique color and floral notes of cherry and plum blossoms makes this sake one used for seduction.
Miyabi 45th also carries sake from Cedar River Brewing, the first sake brewery in Washington state in 70 years. If you’re postponing the sake plunge for later, whet your tastebuds with dessert. Miyabi 45th’s uses Cedar River Brewing’s sake lees, the leftover ground rice from the sake making process, to flavor its panna cotta which gives the dessert a unique aromatic sweetness.
Should you choose to put down the cocktail glasses for one night, come delve into some of the newer sakes on the market and experience a product that upholds tradition while embracing innovation.
For the folks at Miyabi 45th, saying goodbye to summer means tasting the last of the cherries that have colored their hands this summer.
Chef Soma trekked out to Yakima with our good friend and cook at Shuga Jazz Bistro, Atina Tan for a cherry picking venture that kept the Miyabi 45th menu full of this summer’s sweet cherries: a cherry ponzu with an albacore poke, boozy cherries to hug a yuzu cheesecake, and a cocktail that is an ode to this tiny stonefruit.
Their cherry stained hands and hours spent pitting flats of cherries inspired the cocktail, “I Killed Cherry,” which will stay on the menu even as the weather cools. Stop by to sip on a “I Killed Cherry” during happy hour, and if you have some of cherries at home to spare, we have the recipe for you to make your own.
Infuse bourbon by adding pitted cherries to bourbon. Cherry to booze ratio is roughly 1:2.
I Killed Cherry
Add 2.5 oz cherry bourbon and 1/2 oz of Cynar and shake with ice in a cocktail shaker. Strain and pour over rocks into a chilled cocktail glass. Peel orange zest and rub zest against the rim of the glass. Add a bourbon soaked cherry and orange zest to a cocktail stick. Add it to your cocktail and enjoy. Whether you eat the cherries first or last is up to you.
John McLaughlin’s first year spent in the Dominican Republic inspired him to start Education Across Borders (EAB). EAB, founded by McLaughlin and friends in the Dominican Republic, works to create lasting solutions to extreme poverty through educational, community development, and service-learning programs. La Bodega is happy to support EAP and their efforts at their 6th annual Three Cups of Coffee fundraising event at St. Anne’s School. Manu will be serving the hor d’oeuvres and dessert at the event and donating a $15 gift certificate for the cause. Donations at the event will go to supporting homes, sanitation, health care, and scholarships to Dominican students and families in need.
When: Saturday, March 29 at 6pm
Where: St. Anne School at 101 W Lee Street, Seattle
In the world of cupcake and cronut food trends, “offal” is the polarizing black sheep of the bunch. It’s an experience and a challenge for both the chefs and diners, coveted by a few and shunned by others. But in other parts of the world, these “off-cuts” have long been the cut, regarded as delicacies gifted to those who prepare it properly.
When it comes to offal, chef Derek Ronspies recalls a trip to Argentina where he stayed with family. Together, they slaughtered a lamb and he watched them utilize the whole animal, creating a feast that included the eyes, brain, blood sausage, various parts, and the lamb itself. While he cooked at Art of the Table, the duck hearts from Pleasant View Farms and various cuts from Olsen Farms presented opportunities for Derek to play and experiment, and when the time came for him to open Le Petit Cochon, the concept of nose-to-tail had long been on the agenda.
“I think it is something different and it’s a chance to educate the people that these cuts of meat aren’t scary and are really delicious,” says Derek, “I will not put anything on the plate that is kind of tough to get down from a flavor or texture standpoint. The only reason it would be is how you build it up in your head.”
And that, the buildup, is something he can’t help. But it doesn’t mean that as a chef, Derek doesn’t struggle with certain cuts.
“Pork Liver on its own,” he admits, is a personal challenge. “I like it tossed into a country pate, I like it in the offal crepinettes, but on its own, I can’t yet figure it out. It’s too much for me; it’s too piggy. It makes my senses go crazy. I really want to serve it on its own like a steak, but until I can eat it and enjoy it, you won’t see it on the plate.”
What anyone can revel in is the new discoveries, and for Derek, the lamb fries (testicles) is one he is very excited to share.
“This is one of the things people build up in their heads and have a hard time swallowing (wink). I am the same way. If I think about it too much, I start to get nervous. But if you just say ‘Fuck it I’m eating this,’ you realize it’s delicious. It’s different and acts better than some of the cuts you’ve been eating your entire life.”
For Le Petit Cochon’s first and upcoming offal dinner, Derek presents these “fries” with poblano butter, chimichuri, Lacinato Kale, chickpea fritters, and orange confit vinaigrette. The seven-course meal is $69 per person and includes an optional $30 beer, wine, spirits pairing.
Don’t miss the rest of Derek’s offal dinner offerings. To make reservations, call the restaurant at (206) 829-8943.
Le Petit Cochon Offal Dinner
Tuesday, March 25
Trotter Tot, Smokey Tomato Jam
Grilled Duck Heart and Crispy Duck Tongue, Wild Bok Choy Salad, Mint, Crispy Shallots, Cilantro Yogurt, Black Bean Nuoc Cham
Lamb Fries with Poblano Butter, Chimichurri, Lacinato Kale, Chick Pea Fritters, Orange Confit Vinaigrette
Alaskan Weathervane Scallop, Octopus Head Ragout, Squid Ink Gnocchi, Tomato Butter, Olive Tapenade
Blood Sausage and Foie Gras Biscuits and Offal Gravy, Maple Parsnips, Collard Greens
Chocolate Lardo Pate, Strawberry, Candied Ginger, Chicharron, Choco-Coffee Ice Cream
We are happy to announce a series of cooking classes offered by our chefs at Herban Feast’s new event space, the Foundry. The following chefs Mutsuko Soma, Josh Nebe, and Manu Alfau will offer cooking classes that will feature some of the more popular items offered at their restaurants. Getting the lowdown on sake and soba, making sausages, and getting the secret recipe for Manu’s beloved empanadas are just some of the unique experiences these guys (and one gal!) have in mind for you. Sign up with a group of your friends for a unique experience.
Chef Mutsuko Soma will be joined by Jeff James at Cedar River Brewing Company to eat soba and sample sakes. Along with being chef-owner of Miyabi 45th, Soma also holds the distinction of a WSET Level 3 award and is a recognized sake sommelier with the Japanese Sommelier Association. She’s happy to feature Cedar River’s sake with her zaru soba and sake lees marinated shortribs. Students will learn about soba, the sake making process, different types of sake and how they can be paired with food. This will be a demo course.
Whether its bratwurst or the standard breakfast sausage, the sausage making process is based off the same fundamentals. Chef Josh Nebe of Dackel and Radiator Whiskey will demonstrate the process with a standard Kitchen Aid with meat grinder and sausage maker attachments, as these are the tools that are commonly used by home cooks. This will be a demo and hands-on course. The course will cover casings, the anatomy of force meat, and an introduction to some well known German sausages. Students will be able to volunteer to try their hand with each step, then cook and enjoy these sausages with traditional German sides.
Chef Manu Alfau will provide the recipes and run through the process of making the empanadas that have been so well received at La Bodega. Participants will be able to make their own doughs, prep the filling, and stuff their own empanadas to enjoy and take home. There will be a variety of fillings including a vegetarian option. Empanadas and sides will also be offered as snacks throughout the course.
Enrollment for these classes are made through NuCulinary. These classes will all take place at the Foundry.
We think these are some of the best cooking classes in Seattle to come and we hope you’ll be able to join us!
Sometimes when our chefs need a pig, it’s not always so straightforward.
Recently, we were given the task of finding a baby pig for chef Derek Ronspies and we had but a few days. Unlike other pigs that enter through restaurant doors, this pig would get its fill of its favorite treats (carrots!) and enjoy its fifteen minutes of fame posing in a photo shoot with chef Derek at the soon-to-be Le Petit Cochon space.
After a little bit of luck and some awesome Twitter followers (special thanks to Amy Jo Crumb and the Capitol Hill Seattle Blog), we were directed to the nice folks at Fox Hollow Family Farms who kindly offered Henry, the runt of their litter.
Sweet little Henry received a lot of attention from Fox Hollow farm hands. The little guy was the only one in his litter who could jump through the gaps in his pen. His small size afforded him many escape attempts, earning him the nickname Henry Houdini. He was lovingly fostered by the staff for the first few weeks of his life, receiving regular bottle feedings and sleeping beside the bed of his caretaker.
Lucky for Henry, you won’t find him on any plate at Le Petit Cochon. He is safely back in the hands of the farm and being loved by many young visitors. Fox Hollow Family Farms is open to the public with the mission of providing a farm experience for everyone. Visit Henry and his animal friends — pigs, chickens, bunnies, kittens, sheep, goats, mini horses, peacocks and horses. They also have a hay loft, rope swings, cottages, pony rides, train rides, bounce houses and more. The farm is open Spring through Fall on Wednesday, Friday, Saturday and Sunday.
In the meantime, keep an eye out for chef Derek Ronspies and Fox Hollow’s petit cochon, Henry, on the upcoming October issue of Seattle Magazine!
Miyabi 45th will be lending itself to a good cause next month at the Executive Development Institute’s Inclusion Fusion benefit dinner and auction. The evening will feature appetizers from Miyabi 45th’s chef Mutsuko Soma and chef Taichi Kitamura from Sushi Kappo Tamura.
Executive Development Institute (EDI) is a Northwest nonprofit dedicated to developing leaders of diverse backgrounds and fostering a supportive and inspiring professional community. Much of EDI’s work helps Asian American and Hispanic emerging leaders explore their own cultural differences and values. Considering that 70 percent of people entering the workforce are women and people of color, EDI’s work developing strong, diverse leaders is crucial for maintaining diversity in the workforce.
Chef Mutsuko will be bringing her foie tofu for the crowd and auctioning off a package deal for five people for a private soba demo plus a meal of the soba made with locally grown buckwheat.
Last year’s event raised a seriously impressive $120,000, and with the undeniable culinary lure of Mutsuko Soma and Taichi Kitamura, EDI is hoping to top that number.
When: Thursday, September 5th, 5-9 pm
Where: Sodo Park, 3200 1st Ave South
Get tickets here:
More about EDI: http://ediorg.org