Former Chef de Cuisine of Lark, Mitch Mayers, is opening his first restaurant venture—Sawyer—in the heart of Ballard tomorrow. The full service restaurant and bar, which together seats115, will occupy the significantly renovated space at the corner of 22nd and Shilshole Avenue, just off Ballard’s main hub.
The most dynamic culinary festival in North America is back on the road with its national nose-to- tail pig cooking tour. Cochon555 brings its 2017 edition—which will hit some 16 cities—to Seattle on Sunday, April 30th, and the focus of the festivities will be culinary community and education. At the heart of all Cochon555 events lies a culinary competition to promote local family farming and global traditions.
The world’s first environmentally conscious nose-to-tail pig competition.
In its seventh year, this live-culinary event raises awareness for the responsible farming of heritage breed pigs through eating and drinking. Eating for a cause has never tasted so good. The weekend begins with charity dinners on Friday and Saturday followed by the head-to-toe, nationally celebrated Cochon555 at the Fairmont Olympic Hotel on Sunday afternoon. Five chefs compete with five heritage breed pigs in a friendly competition for a cause. The food is hyper-local; eating for a cause has never tasted so good.