The American Lamb Board proudly presents the 2nd annual Pop-Up Picnic dining experince in partnership with the Cal Anderson Park Alliance supported and My Activity Pal.
What's a Pop-Up Picnic? Think of it as an event inside an event, as we will be selling tickets for this alfresco dining experience that will start once the sun begins to set on the Seattle Street Food Festival in the heart of Cal Anderson Park.
The Pop-Up Picnic will showcase and celebrate the bounty of culinary talent here in the Northwest, while also doubling as a charity fundraiser involving a ten of Seattle's well-known and emerging chefs who will each create a street food-inspired signature dish to be judged by ticket holders and celebrity judges.
The winning chef will receive a portion of ticket proceeds to donate to a charity of their choice.
This unique "one night only" dinner will give guests the opportunity to experience food that they normally can't get at the participating chefs' restaurants, while giving chefs the chance to experiment in a culinary playground.
2014 Chef Line-Up
Rachel Yang | Representing Trove and Joule/Revel
2014 Dish: Grilled Beef Tongue Wrap
Ingredients: beef tongue, pardon pepper, lettuce, daikon, Korean chili paste
They scored first in 2007 with Joule in an old storefront building in the Wallingford neighborhood and then hit it bigger about eight months ago with Revel in a slickly renovated industrial space in the Fremont neighborhood. Both places draw critical raves and Revel — with Quion, its adjacent bar — would be on any short list of the city’s current culinary hot spots.
Yang and Chirchi met while cooking at a seriously expensive French restaurant in New York City (Alain Ducasse at the Essex House). But what they make together is hardly fancy.
With her Korean heritage and his Chicago-bred American palate, they produce a kind of urban Korean comfort food that’s hard to resist, especially on evenings when “whole animals” are grilled outside Revel and the aroma lures passing pedestrians.
Dana Tough & Brian McCracken | Old Sage, Spur, Tavern Law
2014 Dish: Smoked Lamb Dish | More Details to be Announced
Brian McCracken and Dana Tough opened Spur Gastropub in Seattle’s Belltown neighborhood in the summer of 2008. The friends’ collaboration dates back to their time in the kitchen at Earth & Ocean restaurant, where they worked together under chef Maria Hines (2009 Rising Star Sustainability Award winner).
Tough, a Montana native of Cuban heritage, has spent a dozen years cooking in the Puget Sound region. After graduating from the culinary arts program at South Seattle Community College, he began with the opening ofWaterfront Seafood Grill with his first mentor, Vicky McAfree, and in 1999 went on to Tulio with Chef Walter Pisano. From there, Tough was sous chef at Bandol and then lead cook at Earth & Ocean. When Hines left to openTilth, Tough came along as chef de cuisine.
McCracken was born into a family of fishermen, farmers and restaurateurs. He graduated from Western Culinary Institute and has staged at Eleven Madison Park in New York and worked at Silks in San Francisco, Restaurant Nora in Washington, DC, and at Earth & Ocean in Seattle. Prior to openingSpur with Tough, McCracken launched Flyte, a catering company which offered tasting menus for private dining experiences on location in Washington State.
Spur is considered a bar by Seattle law and as such is 21-and-over, hence the “gastropub” title. The food, however, can reach a level of creativity and elegance that makes for a highly evolved and exciting gastropub experience.
Jennifer Shea | Trophy Cupcakes
What do you get when you mix a nutritional major, a rock band roadie and a dessert-maker extraordinaire? You get Jennifer Shea, the powerhouse behind Trophy Cupcakes and Party. A baker since she leveraged her grandma’s favorite pumpkin roll recipe into 4-H ribbons as a little girl, Jennifer spent her post-college years living the rock-and-roll life, on the road and backstage touring with a friend’s band. On their days off, she’d keep the crew fed and impress her friends with mouthwatering masterpieces and perfectly executed parties. It wasn’t until a trip to New York City and a stop at a local bakery that Jennifer found a way to roll all of her talents into one.
In 2007, Jennifer and her husband Michael Williamson flipped on the vintage schoolhouse lights at their first Trophy shop in Wallingford Center—and Seattleites began lining up for Trophy’s mouthwatering masterpieces. Customers and press praised Jennifer’s cupcakes, and Martha Stewart lauded them as “utterly delicious” when Jennifer appeared on Martha’s show in 2008. Her cupcakes have also been featured in Vanity Fair and Sunset Magazine and on The Food Network. Trophy has been voted “Best Cupcake Shop” for five years running by Seattle Magazine, who recently named Jennifer #21 in the “Top 70 Power Players of the Seattle Food World”.
Josh Kelly | Good Bar
2014 Dish: TBA
Husband and wife duo Josh & Nancy Kelly are set to open Good Bar in Pioneer Square later this summer.
After many years together as restaurant pros, and most recently Josh’s two years as chef-of-all-things Marination, he and Nancy felt ready to make the leap to opening the welcoming and easy going bar they’d long dreamed about: Good Bar.
As luck would have it, Marination’s Roz and Kamala were ready to branch out into other food-beverage-and-fun-focused projects as well.
The combination of great timing, a deep personal and professional respect among all parties, and maybe a tray of cocktails during an epic sunset on the patio at Marination ma kai, set these these three amigas & one amigo down the road together to Good Bar.
Good Bar’s focus will be on perfectly executed classic cocktails, a thoughtful craft beer list, simple and fun bar food made from great ingredients, and detailed, friendly service. The gorgeous, historic, hugely-windowed and beautifully designed space they’ve landed doesn’t hurt a bit, either.
Good Bar, great times, coming soon. Can’t wait to serve you there!
Pete Fjosne | Von Trapp's
2014 Dish: TBA
When Pete Fjosne was sous chef at Bastille, he started a little housemade sausage program. That little sausage program led to a really big new role when owners James Weimann and Deming Maclise opened Von Trapp's, a 420-seat beer hall with an expansive program of housemade sausages. Now Fjosne oversees a kitchen that produces enough kielbasas, bockwurst, and nuremburgs to fuel the ever-present crowds. Some nights about 2,000 people come through the door, he says. In the first six months, he calculated that Von Trapp's ran through 22,000 pounds of meat for its Oktoberfest sampler platter alone.
And when you run a giant German-inspired beer hall with an expansive house sausage program, you are pretty much duty-bound to put on an Oktoberfest shindig. Here's the schedulefor the haps at Von Trapp's (oh god, did I really just say "the haps at Von Trapp's"?)
Jonathan Doar | Triumph Bar and Restaurant
2014 Dish: Italian Lamb Taco | More Details to be Announced
Ever had a PB&J with a glass of prosecco? How about a bowl of truffled popcorn with a Sriracha margarita? Sommelier brothers Jim and Brandon Marsh, along with chef Jonathan Doar, want to show you a few new ways to enjoy food, wine, and cocktails.
Taking our influences from Italy, the deep south, and the Pacific Northwest, Triumph Bar features an extensive selection of Italian wines, along with some American favorites. The cocktail program is focused and inventive, with daily batches of jug juice, everything brown, and house inventions like the Rye Witch: Sazerac rye, Strega, and carbonated sherry. The wine list is growing to over 300 selections, with 25 of those open for glass and carafe pours. To pair with all of this liquid, the chef created a menu with 15 cheeses, pressed sandwiches, countless small plates, and Italian meats sliced right on the end of the bar.
The main dining room is on street level in Lower Queen Anne's newest apartment complex, Expo. We are just north of Key Arena on Republican street, between Warren and First Avenue North. Across the street from the NW entrance to Seattle Center, the Space Needle can clearly be seen looming above from our expansive sliding windows.
Matthew Lewis | Restaurant Roux
2014 Dish: TBA
When Matt Lewis started his food truck Where Ya At Matt? in 2010, it was no surprise that it became a hit in Seattle, bringing New Orleans street food to the streets of the Emerald City. When Restaurant Roux opened in 2013, the idea wasn’t to simply copy and paste the truck into a brick and mortar restaurant but to expand on the idea of creole food in a Seattle setting.
While offering more traditional fare for lunch, executive chef Michael Robertshaw takes the flavors, ingredients and style of Creole food and brings in Pacific Northwest influence and classical French training. The combination of the bold, assertive flavors of New Orleans, the commitment to quality ingredients that Seattle prides itself on, and the attention to detail in technique and presentation that are hallmarks of French cuisine make for truly unique, memorable, and most importantly delicious experience.
Enhancing and supporting the food is our inventive and ambitious beverage program. With fourteen beers on tap, a thoughtful wine list, and a full bar with classically inspired cocktails, Roux is as good for drinks as it is for dinner. Now that you know a little more about us, we can’t wait to see you for breakfast beignets, a po’ boy at lunch, a four course dinner, or just a beer and a shot on your way home. Laissez les bon temps rouler!
David Lamping | Percy's and Co.
Meet Dave Lamping. He's been tasked with creating a menu for the apothecary-inspired cocktail bar taking over the Old Town Ale House space. In a former life, Lamping was the opening sous chef at Bastillebefore moving on for a year-long stint at Re:public. After that, Lamping headed to Classic Concepts to help launch Cal's in both Kent and the recently shuttered SLU location. Percy's will be his fifth restaurant opening.
On the menu: a lot of vegetables and mostly small plates with a few entrees.
"My approach to food is to let the ingredients speak for themselves," says Lamping. "'I tried not to go too crazy on the amount of ingredients in each dish because I had to design the menu around the space and our kitchen at Percy's is on the small side for sure."
So far, Lamping has added things like a tomato salad with housemade cheese and crispy basil to the menu, along with steamed manila clams with housemade bacon and a roasted green chili broth.
Percy's, described as a juice bar-meets-cocktail bar, will be juicing a lot of produce for their drinks. The menu will also lean towards healthful.
Brendan Karow* | Ethan Stowell Restaurants
2014 Dish: Multi Lamb Dishes
Before taking Ethan's job from him at Staple & Fancy, Branden studied at Le Cordon Bleu and was the Sous Chef at Rover's, Anchovies & Olives and How To Cook A Wolf. He is now the ESR Culinary Director.
Brendan will be participating in the After Party portion of the Pop-Up Picnic held at the Hugo House.
Michael Roddey | Consulting Chef
Being involved in the food and hospitality industry for the vast majority of my life, so much of what I do comes as second nature. My experiences ranging from personal chef to TV/movie catering chef, bartender to correctional food service specialist, pastry chef to sushi roller, Air Force National Guard Staff Sergeant to Assistant Professor of Culinary Arts & Hospitality have all lent to the development of this innate understanding of the food service industry.
Joe Petersen & Kyle Thompson | Ballard's Percy & Co.
Plants seem to grow out of the walls at Percy's, hanging from rafters and off the back of the bar. Herbs (which are grown on the roof) are displayed in glass along the bar, and play a prominent role in many of the drinks. Joe Petersen, who developed the bar menu with his cousin Kyle Taylor, credits seasonality and whatever's fresh as inspiration for the drinks, but that leaves out a few things.
It leaves out the duo's experience in bars in New York, working at Apotheke with bartenders like Nic O'Connor, Isidro Gutierrez, and David Clelland, whose influences can be seen in the experimental nature of the cocktail menu. (Joe Petersen wondered, for example, "What would happen if we made an avocado-pepper cocktail?") It leaves out their friendship with (and education from) the proprietress of Chinese herb shop Sun's Organic Garden. The tinctures that can be added to any drink at Percy's were inspired by the time the pair spent learning about Chinese herbs and teas.
Keiko Okuda | RE:PUBLIC
BIO NOT AVAILABLE
RE:PUBLIC (regarding the public) is located in Seattle's vibrant South Lake Union community. A gorgeous warehouse space with exposed brick walls, wooden beams and beautiful lighting fixtures throughout. RE:PUBLIC is happy to navigate the shortest distance between the farm and your table with a creative seasonal menu. RE:PUBLIC shines with one of the largest bars in Seattle, where you can often find one of the owners pouring your favorite libation.
ABOUT THE AMERICAN LAMB ASSOCIATION
WELCOME TO AMERICAN LAMB
There is a story behind every bite of American Lamb you take. Before it ever makes it to your table, American Lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadow.
America's sheep producers are committed to raising and supplying only the best quality lamb. Hands-on involvement from pasture to plate ensures that American Lamb meets the highest standards for flavor, tenderness and freshness.
Recipes and more Information: www.americanlamb.com
Thank you to our 2014 supporting sponsors this year