FOR IMMEDIATE RELEASE
For Information Contact:
November 26, 2012
Bellevue, Washington 98004
Phone: (425) 456-001
HOWIE TAKES NEW YORK CITY BY STORM
By Angie Norwood Browne
Bellevue, Washington—Chef John Howie of Seastar Restaurant & Raw Bar (Bellevue and Seattle locations), John Howie Steak (Bellevue), Adriatic Grill (Tacoma) and SPORT Restaurant & Bar (Seattle) will present a “Seattle Surf & Turf” dinner at New York’s City’s prestigious James Beard Foundation House, making an unprecedented sixth visit Wednesday, November 28th. In addition, Chef Howie is appearing the same day at noon, leading a special Beard on Books event – an ongoing monthly literary series featuring readings and discussions with some of the food world’s most celebrated authors.
The national not-for-profit organization is named for cookbook author and teacher James Beard, a champion of American cuisine who helped mentor generations of professional chefs and food enthusiasts. Today, in the same spirit, the Beard Foundation offers a variety of events and programs designed to create a deeper understanding of culinary culture in the United States. Chefs cook at The James Beard Foundation by invitation only and it is considered an honor as well as a sign of achievement to be asked.
At the “Beard on Books” mid-day event, Howie will share colorful stories from his long career as he talks about his book, Passion & Palate: Recipes for a Generous Table. The cookbook features 240 delicious recipes from his award-winning restaurant group.
That evening, Howie will prepare a multi-course surf-and-turf dinner for 80 guests, which “Sommelier of the Year” Erik Liedholm has paired with spectacular wines from around the globe. The event begins at 7:00pm with a walk through the James Beard House kitchen to meet Chef Howie and observe his dinner team at work. It then proceeds to the ground floor reception with hors d’oeuvres served, followed by a sit-down dinner in the second floor dining room. The “Seattle Surf & Turf” event is priced at $170 for the general public or $130 for Foundation members, with a percentage going towards scholarships and education. Those wishing to experience dinner at the Beard House in New York can do so by calling212-627-2308 to make a reservation.
MENU ATTACHED BELOW
Chef/Owner John Howie
Seastar Restaurant & Raw Bar
Deviled Eggs with Ahi Tuna Tartare
Kalbi Pork Tenderloin
Dungeness Crab Cakes with Thai Sweet-and-Sour Beurre Blanc
Cedar Plank–Roasted Mushrooms
Champagne Duval-Leroy John Howie Restaurants Cuvée Brut NV
Hamachi Ceviche with Orange, Olive, and Chili Vinaigrette
Weingut Müller-Catoir Mussbach Riesling 2011
~Cream of Porcini Mushroom Soup with Black Truffle Crème
d’Oliveiras Verdelho Madeira 1905
Roasted Pacific Northwest Red King Salmon with Chanterelle Succotash and Caramelized Onion–Bacon Relish
Beaux Frères Pinot Noir 2007
Roasted Prime Sirloin Cap Steak with Russet Potato Purée, Veal Demi-Glace, Cremini Mushrooms, and Cipolline
Leonetti Cellar Cabernet Sauvignon 2007
Washington Granny Smith Apple Tarte Tatin with Vanilla Bean Crème
Royal Tokaji Aszú 5 Puttonyos Tokaji 2007
Cookies and Truffles
John Howie, a man known as much for his spirit of generosity as his award winning fare, shares recipes from his restaurants and for life in his just released cookbook Passion and Palate: Recipes for a Generous Table. This gorgeously photographed, hardbound book includes a collection of over 240 recipes of guest and family favorites from Seastar Restaurant and Raw Bar, John Howie Steak, SPORT Restaurant & Bar, and Adriatic Grill Italian Cuisine & Wine Bar. For information please visit http://shinshinchez.com/john-
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