Voraciousheader.jpg
Things are shaping up for our first big food-and-booze gala: Voracious Tasting . We're about a month and a half out from the actual event

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Voracious Tasting: Now With 50% More Restaurants!

Voraciousheader.jpg
Things are shaping up for our first big food-and-booze gala: Voracious Tasting. We're about a month and a half out from the actual event now (which is taking place at the lovely Paramount Theatre on April 14th), and I just figured I'd take a moment to let you know what kind of grub we'll be promising for those few--those lucky few--who manage to get their hands on tickets.

How 'bout the cuisine of chef Ethan Stowell for starters? The man (and his new restaurant, Anchovies & Olives) just snagged a James Beard Award nomination for greatest joint anywhere (that matters), and he'll be bringing all that game to our little soiree where his guys will be passing plates representative of the food at Stowell's Anchovies & Olives, Union, Tavolata and How To Cook A Wolf.

Not enough for you? Never fear, there's plenty more.

Harvest Vine just signed on, bringing a taste of the Basque countryside to our festivities. Earth & Ocean will be there--Adam Stevenson coming to the table with his straight-outta-the-505 New American grub. Le Pichet? On the bill for the big night, offering a bit of Froggish sophistication to the proceedings by offering entire chateaubriands speared on tiny toothpicks.

(Okay, so Le Pichet probably won't be doing that, but I'd be happy enough with just a taste of the house raclette savoyarde.)

Even Sky City (the restaurant at the top of the Space Needle) is going to be there, and that's...awesome. I don't know exactly how Sky City's cuisine will hold up without that five-star view to fall back on, but I guess we're gonna find out, aren't we?

Did I mention that Le Pichet is going to be there? Yeah, I'm still excited about that.

Tickets for the party are available now at the website we've set up to pimp this extravaganza--just $25 for a plain ticket, $75 for the VIP pass that'll get you in the doors an hour early so you can stuff yourself with cheese and whiskey before the proles arrive. So what I'm saying is, go there right now, pay your pesos and cross that day off your calendar because, baby--you got plans.

While you're at it, you might want to cross the next day off, too. We've got a dozen-odd mixologists scheduled to be on the floor, and there'll be a bunch of bars up and running throughout the venue, so, you know... Hangovers and what-not.

I'm just saying.

 
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