Canlis Chefs Create Hyperlocal Restaurant Series


NEW NORTHWEST PROVISIONS LAUNCHES POP-UP RESTAURANT WITH HYPERLOCAL CUISINE SHOWCASING SUMMER BOUNTY

The first in a series of farm-to-table culinary events featuring ingredients sourced within a two hour radius of Seattle. From cheese to chicken, herbs to vegetables, Northwest Provisions will feature only local foods, with some of the ingredients coming from the chef’s own home garden located in Beacon Hill. The communal dining experience will showcase the late summer bounty while allowing fellow diners to enjoy a delicious four-course meal with optional wine pairing. 

Who: Notable chefs make up the executive team that founded Northwest Provisions and have prepared an unforgettable menu, including:
  • Chef Ty Blana attended culinary school in the Napa Valley at The Culinary Institute of America. He has since worked for Thomas Keller at Bouchon Bistro in Yountville and is currently a chef at Canlis.
  • Chef Joseph Keefer graduated from Johnson & Wales University. He did an internship in Germany at Vieux Sinzig, under Chef Yohann Hue. Joe later gained experience in pop-up restaurants nationwide. Currently, he is a chef at Canlis.

Amara Sulham recently graduated with her Bachelor of Science in Culinary Management. She has done recipe development under Chef Maxime Bilet from The Modernist Cuisine. Most recently she has studied under Chef Andy Nhan from Edible HUE. Amara, is the event coordinator for Northwest Provisions.

When: September 13, 2015, doors and cocktail lounge open at 5:30 p.m., seating begins promptly at 6 p.m. 
Where: Foundation, 2218 Western Avenue #100 Seattle, WA 98121

More info: This 21yr + event is $40 (not including tax and gratuity) with an optional $30 wine pairing.

The menu:
First: Scallop, Apple, Strawberry, Fennel & Smoked Lava Salt
Second: Spiced Beets, Crispy Quinoa, Fennel & Herbs
Third: Chicken, Miso Mushrooms & Forbidden Rice
Fourth: Smoked Honey, Fresh Fruit, Lavender Cake, & White Chocolate Crumb

The majority of the produce for the evening’s dinner was grown on Beacon Hill, in Chef Blana’s personal garden. The half acre propagates 100 percent organic produce from seed to harvest and will be expanding to a full acre in the near future.

This is the first of a series of pop-up dinners slated for the Seattle/Eastside. The next is slated for October.

To purchase tickets, go to: https://www.dyne.com/chefs/seattle/northwest-provisions/pop-up-1/.



About Northwest Provisions

Northwest Provisions was developed by a group of local Seattle chefs, with a passion for contemporary cooking and a desire to provide those who dine with us a memorable evening. We are a Pop Up Restaurant that will be providing dinners at various venues across the Seattle-Bellevue area. We strive to be sustainable sourcing from local purveyors and incorporating many hyper seasonal ingredients into our tasting menus. For more information, go to: nwprovisions.com.

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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