The Space Needle's Executive Chef Jeff Maxfield of SkyCity at the Needle will showcase his culinary skills to a sold-out crowd on Saturday, October 19, at the historic James Beard House in New York City.
Maxfield's "Savoring Seattle" menu is part of the Beard House's guest chef event series in which top chefs throughout the world are invited to present a themed menu. Chef Maxfield will showcase the delicious bounty of the Pacific Northwest through dishes that highlight seasonal fall ingredients, as well as regional delights of land and sea.
Chef Maxfield cultivated his passion for locally sourced, in-season, "Pacific Northwest" gastronomy under the guidance of chef, mentor and author Greg Atkinson at Seattle's Canlis, where at age 19 Maxfield became the youngest Sous Chef in the history of the restaurant.
"When conceptualizing this menu, I kept the flavors of the Pacific Northwest in mind, but also wanted to pay homage to James Beard, his roots, his passion for food, and his dedication to our craft," said Chef Maxfield. "I read that Beard spent summers with his family at the beach in Gearhart, Ore., fishing, gathering shellfish, wild berries and cooking meals with whatever he caught. You will see hints of this throughout the menu I am presenting in New York. He provided a great inspiration for this dinner. It's an honor to have this opportunity."
The menu will include:
Hors d'Oeuvre
- Paired with Domaine Ste. Michelle Space Needle Cuvee
- Shigoku Oysters with Bull Kelp, Crispy Geoduck and Smoked Steelhead Roe
- Pickled Coho Salmon with Cipolline on Bluebird Grain Farms' Emmer Wheat Thins
- Crispy Quinault Razor Clams with Phocas Farms Saffron Aioli
- Sous Vide Muscovy Duck with Salmonberry Preserves and Smoked King Bolete Mushrooms
- Carlton Farms Pork Shank-Spot Prawn Potstickers with Oregon Wasabi-Yuzu Glaze
Dinner
- Skelly's Butter Clams with Red Onion-Bacon Jam, Herbed Pain de Mie and Miner's Lettuce paired with Cristom Pinot Gris 2012
- Yakima Valley Corn Soup with Anderson Ranch Lamb Bacon, Dungeness Crab and Heirloom Tomatoes paired with Sparkman Cellars Lumiere Chardonnay 2012
- Wild Chinook Salmon with Honeycrisp Apples, Pacific Distillery Pacifique Absinthe, Oxbow Farms Lacinato Kale and Holmquist Hazelnut-Crusted Ozette Potatoes paired with Archery Summit Premier Cuvee Pinot Noir 2011
- Cedar Paper-Roasted Anderson Ranch Lamb Loin with Chanterelle and Lobster Mushrooms, Black Garlic and Oregon Truffle, Douglas Fir Jelly paired with Betz Family Winery La Serenne Syrah 2010
- Mocha-Braised Double R Ranch Short Ribs with Sunchokes, Young Crimson Beets, and Theo's Cocoa Nibs paired with Andrew Will Ciel Du Cheval Vineyard Red 2009
- Woodinville Whiskey-Chocolate Pot de Creme with Goat's Milk Caramel and Mountain Huckleberries paired with Sonoris Red Wine Port 2010
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