We are proud to announce our 2010 restaurants & chefs partners.

The participating restaurants and purveyors include:

Bambuza Vietnam Bistro - Katherine Nguyen, Owner
Summer salad rolls with peanut dipping sauce and pork sausage skewer

Beaker & Flask - Ben Bettinger, Executive Chef
Smoked bone marrow and mushroom duxelle, with green garlic confit on crostini

Biwa - Gabe Rosen, Executive Chef/Owner
Chicken Nanbanzuke

Cafe Nell - Andrew Garrett, Executive Chef
Alderwood smoked pork belly rillettes, with rhubarb and bourbon jam on a brioche toast

Caffé Vita - Chad Freilino, Manager
Espresso and macchiato service

Cheese and Charcuterie
A selection of local chese and artisan meats

Clyde Common - Chris DiMinno, Executive Chef
Chorizo rioja, chorizo andalusian, saucisson sec, all from Olympic Provisions, and pub mustard and house pickles

The Country Cat Dinnerhouse & Bar - Adam Sappington, Chef/Owner
Molasses and hickory smoked duck leg sandwiches with rhubarb mustard and baby arugula

Moonstruck Chocolate Co.
A selection of handmade chocolates

Nostrana - Cathy Whims, Chef/Owner
Salad of cannellini beans and olive oil poached albacore tuna, house giardiniera

Pazzo Ristorante - John Eisenhart, Executive Chef
King salmon tartare, clabber cream, bottarga

phresh organic catering - Rob Leon, Chef/Owner
Griddled brioche, wild Oregon mushrooms, vintage extra sharp white cheddar and fresh goat cheese

Red Star Tavern & Roast House - Tom Dunklin, Executive Chef
Pickled shrimp on chickpea cake. English pea mousse with smoked tofu

smartwater
Purity you can taste. Hydration you can feel

Wildwood Restaurant - Dustin Clark, Executive Chef
Cattail Creek lamb ragout, Bob's Red Mill polenta and salsa verde