A long anticipated return of Planes, Trains, and Traveling Chefs series, hosted by Matt’s in the Market is returning for a fourth year. The select dinner series hosts renowned chefs from around the country to develop unique six course menus with Matt’s Executive Chef, Jason McClure.
“We’re excited to bring back a tradition so many Seattle diners have come to love,” said Dan Bugge, owner of Matt’s in the Market. “It’s a great opportunity for folks to experience unique food from some outstanding chefs without ever having to leave our city and give us an opportunity to celebrate the bounty that is our Market.”
Guest chefs will travel to Seattle prior to their featured night and collaborate with Chef McClure and tour Pike Place Market to create market-inspired dishes unique to the guest chef’s style.
“We are honored and excited to work with some truly inspiring chefs in this industry,” said Chef McClure.
Chef Chris Cosenetino will work with the Hot Stove Society director Amy Richardson, Tom Douglas and their culinary team to create a menu from the cookbook to demo for 30 guests, followed by a book signing. Books will be included in the ticket price. The Hot Stove Society team provides all ingredients, equipment and staff for prep so all you have to do is show up. As you know, Hot Stove Society is a year-round cooking school operated by Tom Douglas Restaurants with the goal of offering a curriculum that ranges from light-hearted and sociable to skill-building and challenging. Their classes feature top chefs stopping through from around the country and frequently focus on the most exciting new cookbook launches.
Seattle Kitchen is acclaimed Seattle chef Tom Douglas' radio show and podcast, which he hosts with chef Thierry Rautureau (both chefs are James Beard Award winners). The show airs weekly to approximately 1 million Seattle-area listeners on KIRO Radio- 97.3 FM and lives online in the show's podcast collection. Thierry and Tom will want to interview Chris about the cookbook, his latest projects, and promote his Seattle events to their engaged, local listeners.
Tom Douglas' annual Cookbook Social brings together chefs and food writers with local and visiting home cook enthusiasts for a celebration of the culinary community's latest releases and recipe collections. The event is branded largely as walk-around opportunity for consumers to meet-and-greet with the prominent chefs/authors, purchase books and have them signed. Since this is right before the holidays, it is promoted as a great gift-giving opportunity and will help to keep Offal Good at top of mind through the end of the year.
Not Wasted: Snout to Tail with Chris Cosentino
EVENT DETAILS: SAT, NOV 11 | 11:00 PM – 12:00 PM | The Culinary Theater | The CIA at Copia | Napa
PASSHOLDER ACCESS: All Passholders (except Flex Pass)
PARTICIPANTS: Chris Cosentino | Wasted
Wasted discusses the current state of food waste and is certainly one of the most important food films ever made. Chef Chris Cosentino is no fan of food waste, notoriously putting every bit of his raw ingredients to use. This will be the most delicious snout to tail breakdown about cutting waste and feeding the hungry.