Join in our paired dinner series in which our chef will collaborate with local wine producer, Stoeller Family Estates to deliver an impeccably complemented multi-course meal.
AMUSE
green garlic and potato soup
spring peas, serrano ham, mint
COURSES
chicken and pork dumplings
Sriracha verde, pickles, butter lettuce
aspargus
18 month jamon, smoked creme fraiche, ocean vinaigrette
new bedford sea scallops
Turkish hummus, sesame and spring vegetable salad, za’atar vinaigrette
confit duck leg
blue corn hominy, cherry date mole, charred farm frisee
lamb shank ‘vindaloo’
spring dug parsnips, curried carrots, turmeric
chocolate almond financier
spiced chocolate ice cream, mole chocolate sauce, Washington cranberries
ABOUT CHEF ALEXANDER SULLIVAN PARKER:
As a chef whose passion is deeply entrenched in his craft, Alexander Sullivan-Parker is relishing in the Northwest’s agriculture and natural abundance.
Relocating from Boston with Ken Oringer’s Clio as just one of many revered chefs to contribute to his pedigree, Alexander continued to challenge himself with new techniques at Castagna.
After discovering his own style and learning to fashion his food towards an intense wine program at Muselet, he settles his roots at two concepts (Swank and Swine) in the Paramount Hotel. Allowing the landscape and seasons to play muse to his limitless creations.
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