Columbia Tower Club
701 5th Avenue 76 Floor
Seattle, WA 98104
November 17, 2011
$160 per person inclusive
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HOST VENUE - Columbia Tower Club
On Floors 75 & 76 of the Columbia Center in downtown Seattle, the location alone makes every visit to the Club a
There is nothing like a change of scenery to make a business day more productive. Columbia Tower Club offers the perfect venue to entertain clients or conduct private business meetings. For many Members, the Simpson Library serves as their downtown office. The Club's Business Center can accommodate all your business needs from high--speed Internet access to a personal PC workstation.
The Club serves not only as a business networking and business relationship building venue there are also a myriad of social activities that take place on a regular basis.
GUEST CELEBRITY CHEF Thierry Rautureau
RESTAURANT Rovers, Luc, Seattle WA
Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover's and Luc restaurants. Raised on a farm, Rautureau helped his mother prepare meals for the family. From an early age he learned to appreciate seasonal cooking and utilizing fresh, homegrown ingredients.
From France to California
At 14, Rautureau began a cooking apprenticeship in Anjou, France and from there continued on a culinary Tour de France, training in the cities of Le Mont Saint Michel in Normandy, Chamonix in the French Alps, and Hendaye in the Pays Basque. With six years of traditional French culinary training behind him, Rautureau headed for the United States and worked with Jean Claude Poilevey at La Fontaine in Chicago. Three years later, Rautureau continued west to Los Angeles working at The Regency Club for Joachim Splichal and at The Seven Street Bistro with Laurent Quenioux.
A Visit To Seattle
During a visit to see friends in Seattle, Thierry Rautureau, known as the Chef in the Hat due to his ever-present fedora, dined at Rover's and discovered the restaurant was for sale. Charmed by the converted house tucked away in a private courtyard, and inspired by the ingredients found in the Pacific Northwest, Rautureau moved to Seattle and opened Rover's in August 1987. Chef Rautureau's vision is a warm, comfortable dining environment, similar to dining at a friend's house. Rover's is dedicated to professional service, exquisite wine and food, and an intimate environment.
A New Beginning
Twenty three years later The Chef opened Luc, a French-American café and bar named after the his father, Luc Rautureau. Luc is a neighborhood spot with heartwarming food, cocktails and a well-selected wine list.
GUEST CELEBRITY CHEF Jason Wilson
RESTAURANT Crush, Seattle WA
Chef Jason Wilson – Crush , Seattle WA Chef Jason Wilson remains true to his ideals: preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine. A graduate of the esteemed California Culinary Academy, Chef Jason Wilson assisted in kitchens as far afield as France, California and Singapore. He considers the kitchens of Flying Saucer, Aqua and Stars his main influences. In 2006, Jason was declared one of the Top Ten New Chefs in North America by the prestigious Food and Wine Magazine.
After being nominated in 2008, 2009 and 2010 for a James Beard Award; Chef Jason was awarded the 2010 James Beard Award for "Best Chef: Northwest".
GUEST CELEBRITY CHEF Jason Franey
RESTAURANT Canlis, Seattle WA
A native of Palm Beach, Florida, Jason first began cooking at age 15, getting his start at Breakers Hotel. Looking for a new challenge, Jason took a job at Campton Place at age 24, working for then-chef Laurent Manrique. A year later, Daniel Humm took over as executive chef, and quickly made Jason his executive sous chef. When Campton Place received four stars from The San Francisco Chronicle it attracted big-city restaurateur Danny Meyer, who lured Chef Humm to Eleven Madison Park in Manhattan. Charged with remaking Eleven Madison into a flagship restaurant, Humm insisted Mr. Meyer bring Jason as well.
Together they set to ushering in a new era of fine dining within Danny Meyer's hospitality empire. After six years of working under Daniel Humm, Jason left the post of executive sous chef to become the executive chef of Seattle's landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan's dining scene, Franey set a new course: keep Canlis, then 58 years old, relevant, and at the forefront of fine dining in Seattle. After only two years at Canlis, Jason was named one of Food and Wine Magazine's Best New Chefs 2011 and The People's Best New Chef Northwest by Food & Wine.
Jason is Canlis Restaurant's fifth-ever executive chef in 60 years. He's an active gardener, snowboarder, and outdoor enthusiast.
HOST CHEF James Hassell
RESTAURANT Columbia Tower Club, Seattle WA