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Trellis Restaurant
220 Kirkland Avenue,
Kirkland, WA 98033
(425) 284-5900

October 26, 2013

6:30 PM

PRICE: $175 per person inclusive

Exclusive Price for Bank of America
Alaska Airlines Visa Signature® Cardholders:

$100 per person inclusive

Note: Bank of America Alaska Airlines Visa Signature Cardholders receive access to a 72-hour presale starting September 20th

HOST VENUE Trellis Restaurant

Sit at our table and enjoy organic, innovative cuisine in the heart of downtown Kirkland at Trellis restaurant located in the luxury Heathman Hotel. Indulge in delectable wine country cuisine created by award-winning Executive Chef Brian Scheehser. Our flavorful seasonal dining menus features hand-picked produce including numerous varietals of fruits, vegetables and herbs from the Chef's 10-acre Woodinville farm, paired with fresh meat, fish and fowl from artisan producers.

Click on our online restaurant menu for a sample of our culinary palate. We've included dining menus served at Trellis, in the bar, outside on the Front Porch, for special Holidays and in our Private Dining rooms. Due to the seasonality of Executive Chef Scheehser's farm and greenhouses, exact menu items are subject to change.

RESTAURANT Café Juanita, Kirkland WA

Holly Smith grew up in Monkton, Maryland in a food loving family. Holly studied political science at both Colby College and Washington College later attending the Baltimore International Culinary College. Holly completed an externship in Ireland with Master Chef Peter Timmins while at BICC.

In 1993 Holly moved to Seattle and accepted a position with Tom Douglas at the Dahlia Lounge. Holly was the sous chef of the Dahlia Lounge for 4 years. In 1999, Chef Tamara Murphy encouraged Holly to become a part of the opening of Brasa. She spent that year as sous chef, leaving to open Cafe Juanita in April of 2000.

Cafe Juanita has been a labor of love, allowing Holly to express her passion for Northern Italian food and wine; a commitment to organics and sustainability and a holistic approach to the dining experience. Holly hopes to showcase local products while serving modern Northern Italian inspired cuisine.

Holly and Cafe Juanita have received awards and recognition both locally and nationally. Locally with 3 1/2 stars from the Times and 4 stars from the Seattle Post Intelligencer, as well as recognition in Esquire, Wine Spectator, Gourmet, Food & Wine, Seattle Magazine, The Robb Report, Travel and Leisure, Sunset. Holly was the 2008 Best Chef Northwest from The James Beard Awards . In 2011 Holly and Cafe Juanita were nominated for the James Beard Award for Outstanding Chef and Outstanding Restaurant. Holly was honored again in 2012 to be nominated for Outstanding Chef in the US.

Holly lives in North Seattle with her young son Oliver.

RESTAURANT Hudson House & The Tripel, California

Brooke Williamson’s entire life has always been about food. Ever since she can remember, Williamson wanted to become a chef or a restaurateur. After working with some of the country's top chefs, her dream has finally been realized in the form of successful ventures such as Amuse Café, Beechwood, and projects with chef-husband Nick Roberts, Hudson House in Redondo Beach and The Tripel in Playa Del Rey.

A native of Los Angeles, Williamson began her culinary career at a young age as a teacher’s assistant at the Epicurean Institute of Los Angeles. Williamson began working in professional kitchens at the age of 18 as a pastry assistant at Fenix at the Argyle Hotel under Chef Ken Frank. As her star quality began to shine, chef Michael McCarty took notice and invited the young chef to work at his acclaimed Santa Monica restaurant, Michael’s under executive Chef Sang Yoon. Within one year she became sous chef at Michael's. Two years later, Williamson headed to the East Coast to intern at the celebrated restaurant Daniel in New York. She then returned to Los Angeles, where she was appointed executive chef at L.A. restaurant, Boxer. Williamson then continued her culinary career as executive chef of Zax in Brentwood, raising the bar on seasonal American cuisine by infusing local ingredients from Southern California with more diverse and global flavors. During her time at Zax, she was honored by media outlets such as the Los Angeles Times and Forbes as a culinary mastermind. She was also invited to cook at the James Beard house, being the youngest ever female chef to do so. After leaving Zax, Williamson and fellow Zax partner Nick Roberts opened Amuse Café and later Beechwood in Venice, where Williamson and Roberts earned the title "Rising Star Chefs" by StarChefs.

Along with Roberts, Williamson opened the American gastropub, Hudson House, in March 2009 and most recently, the Tripel in Playa Del Rey. In her day-to-day operations, Williamson is responsible for running the front and back of house and creating all specialty cocktails, wine, and beer menus. In 2010 Williamson also became certified by The Court of Master Sommeliers. She finds that her truest inspiration, aside from good food and libations, comes from her son and restaurant namesake, Hudson. Other than spending time with her beloved family, Williamson loves running, hiking, traveling, and spending hours wandering around the supermarket.

Williamson was recently the runner up on Top Chef Season 10 in Seattle.

Tiffany Derry Concepts

Beaumont, Texas native Tiffany Derry began her culinary career at the local International House of Pancakes. Derry quickly worked her way up within the company, becoming the youngest person to hold a management position at the age of 17. Upon high school graduation, Derry went on to hone her culinary techniques at the Art Institute of Houston, followed by stints in esteemed kitchens throughout Houston and Dallas including Pesce, Grotto Cucina Napolitano and Go Fish Ocean Club.

Derry expanded her fan-base and gained international notoriety when she appeared on Season 7 of Bravo’s Top Chef where she was voted “fan favorite” and achieved a place in the competition’s final four. Derry’s quiet confidence, warm southern charm, and culinary expertise made her a natural selection for Top Chef: All-Stars, where she was again a finalist.

In 2011, Derry teamed with Patrick Halbert of the Halstin Group to open Private|Social in the heart of Uptown, Dallas to much fanfare. The restaurant garnered much praise, including a 4-star review from The Dallas Morning News. The DMN also named Derry one of the “Best Chefs in DFW.” Derry has made appearances on MSNBC’s Melissa Harris-Perry and Food Network’s Bobby’s Dinner Battle.

In 2013, Derry parted ways with Private|Social to focus on Tiffany Derry Concepts (TDC), a company established to support Derry’s business and culinary ventures, which include television shows and partnerships with the world’s most recognized brands. In addition, Derry serves as a national spokesperson for the Art Institute’s Culinary Arts Program, and is a member of Les Dames d'Escoffier. She also gives back to the community by participating in programs with the Dallas Independent School District and The North Texas Food Bank.

RESTAURANT Lincoln Restaurant and Sunshine Tavern, Portland OR

Consistent, simple and purposeful. This is the philosophy and approach that has propelled Chef Jenn Louis to a culinary career spanning nearly two decades. After graduating from Pitzer College in Claremont, CA, Louis traveled throughout Europe and North and South America, even settling in Southern Israel for several months to work on a dairy kabut. Upon her return to California, she learned of a job opening from a close friend cooking for an Outward Bound base camp deep in the North Carolina woods. Louis landed the job and after a few short weeks at the camp, she had an epiphany that cooking was her passion and could lead to a successful and fulfilling life-long career – something she had never considered before. Louis followed this dream all the way to the Western Culinary Institute of Portland, and shortly after began working as a line cook at the prominent Portland restaurant, Wildwood.

In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company, providing everything from valet service to floral arrangements to an array of menu styles. Today, it is considered one of the top event planning companies in Portland.

Eight years later, rooted by the myriad inspirations of their home, Louis and husband David Welch opened their first brick-and-mortar concept, Lincoln Restaurant. Lincoln is a balance between old and new, modern and classic, rustic and refined. Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated yet honest fare. Her mix of fortitude and finesse immediately made Lincoln a standout on the Portland restaurant scene. Just a few short months after opening, the restaurant was recognized as one of Condé Nast Traveler’s “Hot List” of 50 top new restaurants in North America, while Louis was recognized as a semifinalist for the 2010 and 2011 James Beard Foundation’s “Best Chef Northwest.” The success of Lincoln was overwhelming, but it sparked an idea for her next venture.

In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern, in the Southeast Division district of Portland. Louis and Welch sought to create a haven for both food enthusiasts and beverage connoisseurs, serving up soul-satisfying food, playful cocktails and an impressive selection of craft beers. For this quintessential tavern, Louis created dishes that are comforting and unfussy, while using the highest quality ingredients available – a philosophy she has felt passionate about throughout her culinary career. In 2012, the popularity of Lincoln Restaurant and Sunshine Tavern catapulted Louis’ presence on a national scale and she was named one of Food & Wine’s prestigious Best New Chefs.

When not in the kitchen or planning events, Louis can be found traveling the globe with her husband, teaching cooking classes, playing the drums or spending time with her three cats, White Cat, Orange Cat and Wasco.

HOST CHEF Brian Scheehser

Executive Chef Brian Scheehser - Trained at the Culinary Institute of America, Chef Scheehser brings to our Kirkland table 30 years of culinary experience. Following his graduation, Chef Brian was an apprentice to Chef Lucien Verge at Chicago's L'Escargot, working and learning at the restaurant for 11 years. Sharpening his skills at Chicago's Hotel Nikko restaurant and Chicago Sheraton, Chef Scheehser moved to Seattle to join the Sorrento Hotel where he spent more than a decade as Executive Chef of the renowned Hunt Club. Chef Brian brings to Trellis his culinary creativity, rich experience and passion of fresh, wine country cuisine.

Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. He also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association. He was showcased in the 2009 Gala Auction Dinner for the "Auction of Washington Wine" benefitting Seattle's Children's Hospital. Look for Chef Brian and Hijo, his 11 year old pup representing the month of November in the 2011 "Local Sustainable Love" Calendar benefitting the Seattle Humane Society (available for purchase at local book stores).

Chef Scheehser and Trellis have been critically acclaimed on both a national and local front. He had been featured in Bon Appetit, Travel + Leisure, Gourmet, Sunset, Seattle Magazine, Alaska/Horizon In-Flight Magazine, The Seattle Times, Seattle Metropolitan Magazine, Northwest Palate, 425 Magazine and Edible Seattle. Seattle Magazine named Scheehser a "Best Green Chef" in May, 2008 and in September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its "Best Hotel Chefs in America" series. A 425 Magazine readers poll in September 2009 named him "Best Chef". The PBS Emmy nominated "Chefs A'Field" series features Scheehser in "The Real Chef's Garden" episode airing in January 2010. Trellis in The News..

Even with all of these accolades, Chef Brian is known for his sense of humor, mentoring style, and true commitment to sustainable cooking and farming. "I would say that I am 75% farmer and 75% chef. There is absolutely something that you get when you taste food that is just picked. The sugars are sweeter and the flavor is pure and true...It's nature's way..."