Bell + Whete Gastropub + Events is showcasing local chef talent via five upcoming chef pop up dinners, beginning tonight, in collaboration with Bell + Whete Executive Chef Jenny Izaguirre. Dinners will be held each Monday evening in February from 7:00-9:00 pm with the fifth and final dinner falling on leap year, Monday, February 29. Local chefs include Sabrina Brzusek from Dahlia Lounge and Dennis Johnston from Cantinetta who will showcase their skills and explore different cuisines during the series.
Each dinner includes a multi-course menu with beverage pairings; prices vary per dinner. Reservations are required and tickets can only be purchased online in advance.
Central Texas Pit BBQ Night presented by Chef Stew Navarre of Local 360 Café & Bar
MONDAY, FEBRUARY 1
Executive Chef Stew Navarre of Local 360 is channeling his Texas roots with a Central Texas Pit Barbecue dinner paired with Rueben’s Brews. A beef driven dinner seasoned with simple ingredients: salt, pepper and smoke to let the meat and technique shine through. Dinner is served family style with classic sides and ice-cold beer from Ballard-based Reuben’s Brews. The meats will be smoked at Local 360 in their custom “stick burner” smoker, which runs off only coal and wood.
$40 per person, includes multi-course dinner with beer pairings (tax and service charge additional). Additional cocktails, beer and wine available for purchase.
Tickets: http://www.brownpapertickets.com/event/2493604
MENU
- Welcome beer + passed snacks
- Main Course (served family style): Brisket, Czech Style Sausage, Spare Ribs, Yard Bird, Pumpkin Slaw, Charro Beans, Gold Potato Salad
- Dessert: Banana Pudding
Menu subject to change.
Modern Italian Dinner by Chef Dennis Johnston of Cantinetta
MONDAY, FEBRUARY 8
Chef Dennis Johnston has worked with some of Seattle’s best chefs and can currently be found executing his talent at Cantinetta in Wallingford. He loves showcasing ingredients through a much thought out processes and technique, but without overpowering flavors. He is bringing his ingredient-driven, Modern Italian cooking to Bell + Whete’s Chef Pop Up series with a five-course Italian meal paired with wine.
$70 per person, includes multi-course dinner with wine pairings (tax and service charge additional). Additional cocktails, beer and wine available for purchase.
Tickets: http://www.brownpapertickets.com/event/2493674
MENU
- Welcome snacks + prosecco
- 1st Course: Duck Liver Salsiccia, Shallot, Dijon-Duck Fat Mousse, Mustard Seed
- Paired with “Seattle Fog” Wild Card Absinthe, Vivacity Oregon Gin, house strawberry-jalapeño shrub
- 2nd Course: House Burrata, Greens, Cipollini Foccacia
- Paired with Pinot Gris- Benton Lane, Oregon
- 3rd Course: Cauliflower Agnolotti, Meyer Lemon, Sage, Celery Leaf
- Paired with Valle dell’Acate-Frappato- Sicily, Italy
- 4th Course: Porchetta, Yam, Ginger Mostarda
- Paired with Podere Ruggeri Corsini-Nebbiolo-Langhe Valley, Italy
- Dessert: Ricotta Bundt Cake, Lemon Curd, Cardamom Whip
- Paired with “Bloodcello & Bubbles” House blood orange-cello with sparkling wine
Menu subject to change.
Vegan French Pop Up by Chef Amy Beaumier of Joli Restaurant
MONDAY, FEBRUARY 15
Executive Chef Amy Beaumier, of the soon to open Joli restaurant in Ballard will be whipping up an elegant vegan tasting menu with French flair to treat vegans and vegetarians (and all!) to a decadent, upscale meal. Amy’s chef credentials include, Chef de Cuisine at Bell + Whete, Executive Chef at Dragonfish Asian Cafe, as well as working under notable chefs at RN74, Altura, BOKA and Local 360 Cafe & Bar.
Her four-course tasting menu will be paired with gin cocktails for an unforgettable night!
$60 per person, includes multi-course dinner with gin cocktail pairings (tax and service charge additional). Additional cocktails, beer and wine available for purchase.
Tickets: http://www.brownpapertickets.com/event/2493747
MENU:
- Welcome Snacks & Sparkling Rosé
- 1st Course: Terrine of Vegetables, Truffled Cashew Cheese, Herbs, Dried Tomato Vinaigrette, Crostini
- 2nd Course: Kohlrabi Vichyssoise, House Cracker, Winter Squash, Sultana, Fennel, Preserved lemon
- 3rd Course: Mushroom & Sunchoke Tart, Pommes Purée, Walnut, Kale, Demi
- 4th Course: Angel Food Cake, tastes and textures of Citrus
Menu subject to change.
Na Zdrowie! A Pop Up Polish Feast by Chef Sabrina Brzusek of Dahlia Lounge
MONDAY, FEBRUARY 22
Rustic Polish family recipes paired with hearty Polish beers.So often chefs site their grandparents as big influences on their love of food and cooking, and Chef Sabrina Brzusek of the Dahlia Lounge is no exception. She learned traditional polish food from her grandmother, Babci, while at the same time learning the value of family time and laughter. For her pop up dinner, Sabrina will share some of her family’s delicious, rustic recipes paired with hearty Polish beers… and maybe some polka music! Cheers to a family inspired Polish feast, and as Babci used to say, “I’ll drink to that!”
$40 per person, includes multi-course dinner with beer pairings (tax and service charge additional). Additional cocktails, beer and wine available for purchase.
Tickets: http://www.brownpapertickets.com/event/2494318
MENU
- 1st Course: “Polish Platter” Pickled Golden Trout, Beet Cured Egg, Farmer’s Cheese, Dark Rye Toast
- 2nd Course: “Poor Man’s Stew” Yukon Gold Potato Gnocchi, Kielbasa, Mustard Seed-Pink Lady Apple Gemolata, Smokey Pork Broth
- 3rd Course: Two flavors of Handmade Pierogis and Newaukum Valley Farms Stuffed Cabbage Rolls. Served family style
- Dessert: Orange-Honey Ice Cream, Old Krupnick Syrup, Chrusciki Cookies
Menu subject to change.
Latino Asian Fusion Pop Up by Chef Jenny Izaguirre of Bell + Whete Gastropub + Events
MONDAY, FEBRUARY 29
Latina chef blends Asian flavors with her Central American heritage for a 5-course dinner. Hailing from Central America, Latino cooking is Chef Jenny’s go-to comfort food, and for her pop up she’s creatively pairing it with the powerhouse flavors of Asian cuisine to create an exotic five-course menu. Jenny has cooked all over the world with most of her time spent at the Four Seasons Resort in Jackson Hole, Wy. and Four Seasons Hotel at Beverly Hills. She’s focused her culinary talents on everything from game meats and modern pioneer cuisine, to sous vide cookery, Italian, Turkish, French, Indian, Asian and more.
$50 per person, includes multi-course dinner with beverage pairings (tax and service charge additional). Additional cocktails, beer and wine available for purchase.
Tickets: http://www.brownpapertickets.com/event/2494234
Menu
- 1st Course: Shrimp + Cod Ceviche, Avocado. Togarashi, Plantain
- 2nd Course: Achiote Masa Chicken Empanada, Ponzu Slaw
- 3rd Course: Ramen, Chorizo Broth, Fermented Beans, Quail Egg, Jalapeño
- 4th Course: Char Siu Tamales, Lime
- Dessert: Green Tea Tres Leches, Adzuki Merengue
- Beverage pairings included!
Menu subject to change.
Photos by Bell + Whete Gastropub + Events.
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