Thursday, March 24, 2011
We headed to Seattle's Discovery Park with the team from Spur this morning. Our foraging netted nettles, honeysuckle, miner's lettuce and wild watercress. Watch as they join the menu tonight.
Tuesday, March 15, 2011
Her's what you'll taste seasonally here at Spur:
Celery & Apple Salad
walnut. crème fraiche. local greens.
Chiogga Beets & Carrots
coriander. chevre. mizuna.
chanterelles. cauliflower. parmesan.
Bigeye Tuna Crudo*
caviar. avocado. radish.
Foie Gras Terrine
pear. black pepper. sea salt.
Alaskan Spot Prawns
winter squash. walnut. pomegranate.
castlevatrano olive. tomato. egg yolk.
duck egg. oyster mushroom. pine nut.
Corned Duck Breast
sunchoke. brussels sprout. apple.
parsnip. castlevatrano olive. grapefruit.
potato. parsley. pearl onion.
quinoa. truffle. root vegetable.
Chefs Tasting Menu: 3 course
Photo of Spot Prawns by Kristin Zwiers.
Posted by Kat Spellman. The Spellman Company. Marketing and PR. at 4:13 PM
Friday, March 4, 2011
Ready for a night of whiskey? This 5-course dinner by Spur Chefs Brian McCracken and Dana Tough will be paired with 5 cocktails created by the evening’s guest bartenders from Tavern Law, Rob Roy, Bastille and Bathtub Gin & Co. To reserve your seat at the table please call Spur at 206.728.6706. The price is $80 per person plus tax and gratuity.
Guest bartenders are Phillip Thompson (Tavern Law), Brynn Lumsden (Rob Roy), Charles Veitch (Bastille) and Adam Freem (Bathtub Gin & Co.). And here’s a sneak peek of the evening’s five courses in all their deliciousness:
beets. saffron. sherry.
cocktail with Oban 14
foie gras. kumquats. ginger.
cocktail with Bushmill’s Black Bush
razor clam. cashew. grana padano.
cocktail with Crown Reserve
cabbage. apricot. yellow foot chanterelles.
cocktail with Bulleit
Orange Blossom Panna Cotta
maple. nutmeg shortbread.
cocktail with Dickel 12yr
Will you be joining us?
Photo by Chad Pryor for Spur.
Posted by Kat Spellman. The Spellman Company. Marketing and PR. at 8:13 AM