Supper Club Seattle - Dining Club

2010 Dining Excursions

Anyone desiring a unique culinary adventure long on innovation, artistry, and superior ingredients will find just the thing among our selection of diverse cuisines and top-notch establishments.

Sutra
Chef Colin Patterson's focus is amazing vegetarian food that appeases all the senses and is served in an atmosphere where sustainable agriculture, community dining, and responsible business practices are of utmost importance. All of Sutra's food is prepared fresh each day. The practice is artistic, intuitive cooking with a menu that respects the changes of season, availability of local organic ingredients, and the experience of connecting to our communities in a holistic urban environment. Their unique rotating menus and dining style reflects their commitment to the environment and their gratitude for the opportunity to serve the community, while enjoying the benefits of urban living.

Trellis
Chef Brian Scheehser's philosophy is to create innovative, agrarian cuisine using high-quality seasonal ingredients from the vine. Dedicated to serving market fresh cuisine featuring products from local farms, gardens and artisan producers, simple preparations allow the quality of the ingredients to shine, while the rich, hearty flavors that characterize classic wine country cuisine are the mainstays of the menu. From the fruit and vegetables harvested daily at Chef Scheehser's five-acre garden in Woodinville to hand-raised livestock and freshly-caught seafood just off the boat, your dining experience will celebrate the bounty of the Pacific Northwest.

TASTE
Located at the Seattle Art Museum, TASTE features a smooth and easy, modernized dining area home to a lively open kitchen. The restaurant offers simple yet upscale, reasonably-priced foods created with fresh from the Market ingredients. Along with a superb collection of Northwest wines and beers, TASTE offers hearty, “small and large plates” from its sustainable-focused menu. In the last two years, TASTE sourced over 69% of its ingredients from local farmers.

Elemental @ Gasworks
Tauted as an eclectic culinary endeavor, owners Phred Westfall & Laurie Riedeman, have created an irresistable, whimsical environment that is more like a dynamic dinner party. A vegetarian-friendly menu and impressive wine list that no one looks at because Phred's by-the-glass pours will know your socks off.

Sitka and Spruce
Matthew Dillon, the chef-owner (named “Best New Chef 2007” by Food & Wine magazine) prepares such delights as salmon tartare with local cantaloupe, barbecued squab, even a coppa di testa made from a pig Dillon knew by name. With a menu that changes daily, it acts as an unusually sensitive barometer of Northwest seasons. Thick, curled fiddlehead ferns are pickled and matched with buttery, pull-apart halibut cheeks; spring nettles are chopped into a frittata with farmstand eggs. Dillon brings the Seattle trend of chef-owned restaurants to an even more personal plane, with the cooks occasionally taking orders and often delivering food to the table.

Opal
Restaurateur Orrapin's inspiration for Opal was to raise the bar for fine dining and create a place for friends to gather with exceptional food and drink. This talented team of professional food enthusiasts use only the freshest seasonal ingredients expertly refined to an innovative menu.

Carmelita
Named after Michael's mother and inspired by her love of life, art, food and family, Carmelita's proprietors Kathryn Neumann and Michael Hughes have developed a menu that changes with the seasons. Served up in a comfortable, eclectic environment, every dish is made from scratch using only the freshest ingredients. Organic produce, grains, cheeses, herbs and spices are used whenever possible. Independent farmers and foragers are heartily supported, and local and seasonal ingredients take precedence over maintaining a routine menu. Daily specials and seasonal surprises delighting diners, from Fall and Winter's sweet and golden squash, to Spring's asparagus and artichokes, to the local harvest of late Summer with its bounty of heirloom tomatoes and sweet corn.

Pian Pianino
Creating simple foods pian pianino, nice and slow, gives life to Chef Justin Neidermeyer. With pasta-making skills refined in Italy, in his hands, organic egg yolks and flour become insanely perfect tajarin (thinly cut, egg yolk–rich noodles), gnocchi with broccoli rabe and chunks of pancetta, and local ricotta ravioli in butter and sage, followed by a recklessly ambitious sampling of northern Italian grappas. The loft is warm, and it whispers Italian to all who enter. Diverse pasta cutters, collected from his travels in Italy dot the walls. Watching pasta made to order in front of your eyes allows one to understand why Neidermeyer's pastas are so delicate. "My biggest compliment," he says, "is when people say that they can't get this kind of pasta in Italy."

Art of the Table
This intimate dining establishment focuses on bringing people together to dine in a communal fashion and to enjoy the bounties of the table, a trait that is all but lost in today's society. By sourcing fresh ingredients and local foods, world-traveled chef Dustin Ronspies creates his "art" through passion and love, both for the meals he creates and for the guests that dine at his table. Art of the Table also hosts the "Weekend Supper Club", a themed dinner party experience featuring a prix-fixe menu revolving around a specific theme.

The Corson Building
The Corson Building is a unique concept developed by founder Chef Matthew Dillon (owner of Sitka & Spruce and named to Food & Wine's 10 new best chef list) and Wylie Bush (proprietor of Capitol Hills beloved Joe's Bar). Housed in a building dating back to 1910, the ambiance is old-world Mediterranean villa charm. An ever-changing prix fixe menu is created daily using ingredients fresh from local farmer's markets as well as its own gardens. Serving dinner two nights per week with only one seating per evening, seats are coveted.

Café Flora
Seattle's premier vegetarian restaurant, Café Flora's award-winning menu features cutting-edge, sophisticated vegetarian cuisine that is inspired by international culinary traditions and created with local, organic and sustainable ingredients. Chef Janine Doran believes that restaurants nurture people by providing them with the pleasure and beauty of good tastes, good smells, and good feelings. Her goal is that every guest will arrive feeling welcome and leave feeling delighted.

Lark
Johnathan Sundstrom, a Food & Wine “Best New Chef 2001” prepares dishes such as wild nettle soup with sunchoke chips, chicken liver parfait with pickled wild huckleberries, crispy duck legs with baby turnips—epitomizing a remarkable back-to-the-land ethic. Lark provides a leisurely dining experience to be shared with friends and family. The artisan focused menu features a range of small plates, allowing you to savor courses of cheese, charcuterie, vegetables, grains, fish, and meats. Working with local artisans, farmers, and foragers for an ever-changing selection that offers the best of each season, bright and intense with summer, heartening and rich in the fall, Sundstrom’s version of small plates is intended to inspire communal dining with waves of courses coming to your table, a blend of simple, seasonal, classic, and adventurous dishes. Be sure to save room for dessert, they're divine.

Monsoon
Monsoon marries traditional Vietnamese cuisine with Pacific Northwest innovation and serves it up with one of the best wine lists in the region. Monsoon is the shared passion of sibling chefs Eric and Sophie Banh, who bring traditions all the way from the family kitchen in their native Saigon.

Wild Ginger
Wild Ginger has set a new standard for Asian cuisine in the Northwest. offering authentic recipes from the Pacific Rim countries lying between India and Japan including signature offerings such as Fragrant Duck, Seven Flavor Beef, Ginger Martinis and Mango Daiquiris have marked Wild Ginger's indelible presence as a Pacific Northwest dining destination.

FareStart Guest Chef Night
Thursday is Guest Chef Night at the FareStart Restaurant. Known as "Seattle's best food lover’s event," every Thursday night a different Guest Chef works with FareStart culinary students to prepare a three-course meal. For the students, it is a unique opportunity to work with Seattle's premier chefs. For FareStart supporters, it's a great opportunity to enjoy an excellent meal and learn about the organization.

Marco's Supperclub
Renowned for their Fried Sage Leaves, Marco's menu otherwise changes with the seasons. Using organic items as much as possible, the cuisine could be described as "global eclectic" which allows Chef de Cuisine Mike Nelson to apply culinary influence from around the world according to whatever is market fresh.

Tilth
Named one of Food & Wine magazine's "Top Ten Best New Chefs in America" in 2005, Maria Hines has been turning heads and palates on the national culinary scene with her New American cuisine. The food at Tilth may be exquisite but the ambience stays true to the casual feel of your dear friend's dining room--Tilth is just as much about the experience as it is the food. One out of two restaurants in the country to receive Oregon Tilth organic certification, Tilth explores the experience of eating well and eating local through sourcing its produce, meats, eggs and cheeses from local and organic suppliers.

Poppy
Jerry Traunfeld's Capitol Hill restaurant brings a new style of dining to the Northwest. Jerry's inspiration comes from the "thali," a platter served to each guest holding a variety of small dishes. Poppy's menu borrows the idea of the thali to present Jerry's own style of Northwest cooking, highlighting seasonal ingredients, fresh herbs, and spices. It's a modern northwest tasting menu served all at once.

The Herbfarm
With unique menus featuring the foods of the Northwest, each of Chef Keith Luce's nine-course dinners, served with five or six matched wines, draw their inspiration from the rhythms of the season. For much of the year, the Herbfarm kitchen gardens and farm supply the restaurant with an ever-changing harvest of common and unusual produce. Small growers and producers provide wild mushrooms, heritage fruits, handmade cheeses, and rare treasures such as water grown wasabi root and artisanal caviars.

Savor Seattle Food Tours 3-Hour Gourmet Walking Tour
This 3-hour adventure explores the “gourmet” side of Seattle’s food scene as you wind your way through tree-lined streets of downtown Seattle and Pike Place Market, seek out “mom and pop” specialty food shops, artisans, and famous neighborhood restaurants. In addition to the tastings, you will see a micro-brewery and gelato-maker in action, meet the hard-working people behind the food, and hear their stories and secrets of the trade. Learn about the history, culture, and entertainment offerings that make downtown Seattle a premiere destination for visitors and residents alike.

Diane's Market Kitchen
Diane LaVonne offers an engaging and unique food experience, one which connects the farmer, the ingredients, and cooking, with the finished product. Starting with lessons on choosing fresh ingredients for the days menu at the “Heart of Seattle” the Pike Place Market, is followed with a visit to her kitchen for a fun, interactive experience, learning about, preparing and enjoying the best of what the Northwest has to offer from its waters, farms, orchards, and vineyards.

Teatro ZinZanni
Teatro ZinZanni is a big night out unlike any other, a three-hour whirlwind of cirque, comedy and cabaret all served up with a five-course feast designed by celebrated Northwest chef Tom Douglas. Tom is Executive Chef and owner of Dahlia Lounge, Etta’s Seafood, Lola, the Palace Kitchen and, most recently, Serious Pie restaurants.

Seattle Dinner Cruise
An evening cruise on Elliott Bay includes a delicious dinner served in turn-of-the-century elegance. Dine in elegance while savoring a firsthand view of the Seattle waterfront and city skyline.

Winery Tour
Travel by limousine and discover some of Washington's best wineries. Wrap up the wine tour with dinner in a local restaraunt.



2010 Dining Excursions Anyone desiring a unique culinary adventure long on innovation, artistry, and superior ingredients will find just the thing among our selection of diverse cuisines and top-notch establishments. Sutra Chef Colin Patterson's focus is amazing vegetarian food that appeases all the senses and is served in an atmosphere where sustainable agriculture, community dining, and responsible business practices are of utmost importance. All of Sutra's food is prepared fresh each day. The practice is artistic, intuitive cooking with a menu that respects the changes of season, availability of local organic ingredients, and the experience of connecting to our communities in a holistic urban environment. Their unique rotating menus and dining style reflects their commitment to the environment and their gratitude for the opportunity to serve the community, while enjoying the benefits of urban living. Trellis Chef Brian Scheehser's philosophy is to create innovative, agrarian cuisine using high-quality seasonal ingredients from the vine. Dedicated to serving market fresh cuisine featuring products from local farms, gardens and artisan producers, simple preparations allow the quality of the ingredients to shine, while the rich, hearty flavors that characterize classic wine country cuisine are the mainstays of the menu. From the fruit and vegetables harvested daily at Chef Scheehser's five-acre garden in Woodinville to hand-raised livestock and freshly-caught seafood just off the boat, your dining experience will celebrate the bounty of the Pacific Northwest. TASTE Located at the Seattle Art Museum, TASTE features a smooth and easy, modernized dining area home to a lively open kitchen. The restaurant offers simple yet upscale, reasonably-priced foods created with fresh from the Market ingredients. Along with a superb collection of Northwest wines and beers, TASTE offers hearty, “small and large plates” from its sustainable-focused menu. In the last two years, TASTE sourced over 69% of its ingredients from local farmers. Elemental @ Gasworks Tauted as an eclectic culinary endeavor, owners Phred Westfall & Laurie Riedeman, have created an irresistable, whimsical environment that is more like a dynamic dinner party. A vegetarian-friendly menu and impressive wine list that no one looks at because Phred's by-the-glass pours will know your socks off. Sitka and Spruce Matthew Dillon, the chef-owner (named “Best New Chef 2007” by Food & Wine magazine) prepares such delights as salmon tartare with local cantaloupe, barbecued squab, even a coppa di testa made from a pig Dillon knew by name. With a menu that changes daily, it acts as an unusually sensitive barometer of Northwest seasons. Thick, curled fiddlehead ferns are pickled and matched with buttery, pull-apart halibut cheeks; spring nettles are chopped into a frittata with farmstand eggs. Dillon brings the Seattle trend of chef-owned restaurants to an even more personal plane, with the cooks occasionally taking orders and often delivering food to the table. Opal Restaurateur Orrapin's inspiration for Opal was to raise the bar for fine dining and create a place for friends to gather with exceptional food and drink. This talented team of professional food enthusiasts use only the freshest seasonal ingredients expertly refined to an innovative menu. Carmelita Named after Michael's mother and inspired by her love of life, art, food and family, Carmelita's proprietors Kathryn Neumann and Michael Hughes have developed a menu that changes with the seasons. Served up in a comfortable, eclectic environment, every dish is made from scratch using only the freshest ingredients. Organic produce, grains, cheeses, herbs and spices are used whenever possible. Independent farmers and foragers are heartily supported, and local and seasonal ingredients take precedence over maintaining a routine menu. Daily specials and seasonal surprises delighting diners, from Fall and Winter's sweet and golden squash, to Spring's asparagus and artichokes, to the local harvest of late Summer with its bounty of heirloom tomatoes and sweet corn. Pian Pianino Creating simple foods pian pianino, nice and slow, gives life to Chef Justin Neidermeyer. With pasta-making skills refined in Italy, in his hands, organic egg yolks and flour become insanely perfect tajarin (thinly cut, egg yolk–rich noodles), gnocchi with broccoli rabe and chunks of pancetta, and local ricotta ravioli in butter and sage, followed by a recklessly ambitious sampling of northern Italian grappas. The loft is warm, and it whispers Italian to all who enter. Diverse pasta cutters, collected from his travels in Italy dot the walls. Watching pasta made to order in front of your eyes allows one to understand why Neidermeyer's pastas are so delicate. "My biggest compliment," he says, "is when people say that they can't get this kind of pasta in Italy." Art of the Table This intimate dining establishment focuses on bringing people together to dine in a communal fashion and to enjoy the bounties of the table, a trait that is all but lost in today's society. By sourcing fresh ingredients and local foods, world-traveled chef Dustin Ronspies creates his "art" through passion and love, both for the meals he creates and for the guests that dine at his table. Art of the Table also hosts the "Weekend Supper Club", a themed dinner party experience featuring a prix-fixe menu revolving around a specific theme. The Corson Building The Corson Building is a unique concept developed by founder Chef Matthew Dillon (owner of Sitka & Spruce and named to Food & Wine's 10 new best chef list) and Wylie Bush (proprietor of Capitol Hills beloved Joe's Bar). Housed in a building dating back to 1910, the ambiance is old-world Mediterranean villa charm. An ever-changing prix fixe menu is created daily using ingredients fresh from local farmer's markets as well as its own gardens. Serving dinner two nights per week with only one seating per evening, seats are coveted. Café Flora Seattle's premier vegetarian restaurant, Café Flora's award-winning menu features cutting-edge, sophisticated vegetarian cuisine that is inspired by international culinary traditions and created with local, organic and sustainable ingredients. Chef Janine Doran believes that restaurants nurture people by providing them with the pleasure and beauty of good tastes, good smells, and good feelings. Her goal is that every guest will arrive feeling welcome and leave feeling delighted. Lark Johnathan Sundstrom, a Food & Wine “Best New Chef 2001” prepares dishes such as wild nettle soup with sunchoke chips, chicken liver parfait with pickled wild huckleberries, crispy duck legs with baby turnips—epitomizing a remarkable back-to-the-land ethic. Lark provides a leisurely dining experience to be shared with friends and family. The artisan focused menu features a range of small plates, allowing you to savor courses of cheese, charcuterie, vegetables, grains, fish, and meats. Working with local artisans, farmers, and foragers for an ever-changing selection that offers the best of each season, bright and intense with summer, heartening and rich in the fall, Sundstrom’s version of small plates is intended to inspire communal dining with waves of courses coming to your table, a blend of simple, seasonal, classic, and adventurous dishes. Be sure to save room for dessert, they're divine. Monsoon Monsoon marries traditional Vietnamese cuisine with Pacific Northwest innovation and serves it up with one of the best wine lists in the region. Monsoon is the shared passion of sibling chefs Eric and Sophie Banh, who bring traditions all the way from the family kitchen in their native Saigon. Wild Ginger Wild Ginger has set a new standard for Asian cuisine in the Northwest. offering authentic recipes from the Pacific Rim countries lying between India and Japan including signature offerings such as Fragrant Duck, Seven Flavor Beef, Ginger Martinis and Mango Daiquiris have marked Wild Ginger's indelible presence as a Pacific Northwest dining destination. FareStart Guest Chef Night Thursday is Guest Chef Night at the FareStart Restaurant. Known as "Seattle's best food lover’s event," every Thursday night a different Guest Chef works with FareStart culinary students to prepare a three-course meal. For the students, it is a unique opportunity to work with Seattle's premier chefs. For FareStart supporters, it's a great opportunity to enjoy an excellent meal and learn about the organization. Marco's Supperclub Renowned for their Fried Sage Leaves, Marco's menu otherwise changes with the seasons. Using organic items as much as possible, the cuisine could be described as "global eclectic" which allows Chef de Cuisine Mike Nelson to apply culinary influence from around the world according to whatever is market fresh. Tilth Named one of Food & Wine magazine's "Top Ten Best New Chefs in America" in 2005, Maria Hines has been turning heads and palates on the national culinary scene with her New American cuisine. The food at Tilth may be exquisite but the ambience stays true to the casual feel of your dear friend's dining room--Tilth is just as much about the experience as it is the food. One out of two restaurants in the country to receive Oregon Tilth organic certification, Tilth explores the experience of eating well and eating local through sourcing its produce, meats, eggs and cheeses from local and organic suppliers. Poppy Jerry Traunfeld's Capitol Hill restaurant brings a new style of dining to the Northwest. Jerry's inspiration comes from the "thali," a platter served to each guest holding a variety of small dishes. Poppy's menu borrows the idea of the thali to present Jerry's own style of Northwest cooking, highlighting seasonal ingredients, fresh herbs, and spices. It's a modern northwest tasting menu served all at once. The Herbfarm With unique menus featuring the foods of the Northwest, each of Chef Keith Luce's nine-course dinners, served with five or six matched wines, draw their inspiration from the rhythms of the season. For much of the year, the Herbfarm kitchen gardens and farm supply the restaurant with an ever-changing harvest of common and unusual produce. Small growers and producers provide wild mushrooms, heritage fruits, handmade cheeses, and rare treasures such as water grown wasabi root and artisanal caviars. Savor Seattle Food Tours 3-Hour Gourmet Walking Tour This 3-hour adventure explores the “gourmet” side of Seattle’s food scene as you wind your way through tree-lined streets of downtown Seattle and Pike Place Market, seek out “mom and pop” specialty food shops, artisans, and famous neighborhood restaurants. In addition to the tastings, you will see a micro-brewery and gelato-maker in action, meet the hard-working people behind the food, and hear their stories and secrets of the trade. Learn about the history, culture, and entertainment offerings that make downtown Seattle a premiere destination for visitors and residents alike. Diane's Market Kitchen Diane LaVonne offers an engaging and unique food experience, one which connects the farmer, the ingredients, and cooking, with the finished product. Starting with lessons on choosing fresh ingredients for the days menu at the “Heart of Seattle” the Pike Place Market, is followed with a visit to her kitchen for a fun, interactive experience, learning about, preparing and enjoying the best of what the Northwest has to offer from its waters, farms, orchards, and vineyards. Teatro ZinZanni Teatro ZinZanni is a big night out unlike any other, a three-hour whirlwind of cirque, comedy and cabaret all served up with a five-course feast designed by celebrated Northwest chef Tom Douglas. Tom is Executive Chef and owner of Dahlia Lounge, Etta’s Seafood, Lola, the Palace Kitchen and, most recently, Serious Pie restaurants. Seattle Dinner Cruise An evening cruise on Elliott Bay includes a delicious dinner served in turn-of-the-century elegance. Dine in elegance while savoring a firsthand view of the Seattle waterfront and city skyline. Winery Tour Travel by limousine and discover some of Washington's best wineries. Wrap up the wine tour with dinner in a local restaraunt.