Ed Murray, Mayor
7/5/2013 10:00:00 PM
Alice Burgess, P-Patch Trust (425) 329-1601
Lois Maag (206) 615-0950
Tickets now available for P-Patch Trust's Chef in the Garden on July 24
Join Chef Tom Douglas for alfresco dining event at Interbay P-Patch
July 5, 2013 (Seattle, WA) - Summer's gloriously long, light evenings are fine reminders of the pleasures of outdoor dining - especially when Chef Extraordinaire Tom Douglas again serves as guest chef for the 5th Annual Chef in the Garden on Wednesday, July 24. Held on the grounds of the Interbay P-Patch community garden (2451 15th Ave W), the evening will feature remarkable food, wines, and ambiance, along with a silent auction all beginning at 6 p.m.
All-inclusive tickets for the four-course dinner are $125. They can be purchased online at Brown Paper Tickets or in person at Brown Paper Ticket locations in Seattle and Bellevue. The dinner is limited to 100 people, so diners are encouraged to purchase tickets soon.
Chef in the Garden is the P-Patch Trust's primary fund-raising project. The P-Patch Trust works to acquire, build, and protect community gardens in Seattle's neighborhoods. Proceeds will support the Trust's programs, including the acquisition and creation of community gardens in Seattle, assistance to low-income P-Patch gardeners with plot fees and tools, and promotion of produce donations to local food banks.
Tom will prepare an array of dishes that emphasize locally sourced, garden-fresh ingredients and innovative flavor combinations with some of the ingredients coming directly from P-Patch community gardens. His entrée choice this year is apple wood-grilled beef short ribs with sweet and sour collard greens, warm Yukon potato salad, and green onion salsa. The vegetarian entrée is herbed haloumi skewers with sweet and sour collard greens, polenta fondue, and grilled zucchini.
Appetizers include lamb kebab, bay leaf harissa, and Prosser Farms radishes served with butter and sea salt. The first course is summer figs, lardo grilled bread, fresh pesto, and arugula. The second course presents sea salt-cured Bristol Bay sockeye salmon and, for vegetarians, smoked portobello lox. Both are served with charred fresh chickpeas, fennel and mint relish, and cucumber yogurt. Orange blossom panna cotta, apricot butter, bing cherries, and lavender shortbread complete the meal. Fine Northwest wines and other beverages are served with each course.
For questions regarding Chef in the Garden or the P-Patch Trust, visit www.ppatchtrust.org or call 425-329-1601.
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