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


DATE:
October 20, 2012


Time:
6:30 PM


PRICE:
$165 per person inclusive


Exclusive Price
for U.S. Bank FlexPerks Travel Rewards
Visa Signature Cardholders:


$100 per person inclusive

U.S. Bank FlexPerks Travel Rewards
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To purchase tickets please call:
(425) 284-5900





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.



GUEST CELEBRITY CHEF Holly Smith
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.



GUEST CELEBRITY CHEF Justin Aprahamian
RESTAURANT Sanford Restaurant, Milwaukee WI

Justin Aprahamian entered the culinary world at the age of 12 helping out with his uncle’s catering company. At the age of 16 Justin started working for chef owned and operated, Steven Wades Café. Wanting to learn all aspects of a kitchen he accepted a job as dishwasher and worked his way up to garde manger. During his time at Wades, Justin graduated high school and immediately enrolled in the culinary program at Waukesha County Technical College. Upon graduating with his Associate’s Degree in May of 2002, Justin joined the kitchen staff at Sanford Restaurant. Hired as a prep cook, his drive and passion helped him to move up the line and by 2005 was promoted to Sous Chef.

After working closely with Sandy on recipe and menu development as well as the daily function, he was named Chef de Cuisine in 2008. His menu style incorporates seasonal French, American, Continental, Mediterranean and contemporary ethnic flavors into their cuisine, Sanford serves a daily changing menu highlighted by a continuously changing "four-course seasonal menu." Along with the items at Sanford, Justin’s signature menu item is the starter of lamb coppa with pickled fennel and golden raisins, toasted fennel dressing. His culinary approach is very seasonal and very market-driven. They see what is available and that dictates what is cooked for the evening. From the ingredients, comes inspiration in the cooking.



GUEST CELEBRITY CHEF Ethan Stowell
RESTAURANT Ethan Stowell Restaurants, Seattle WA

Chef Staple & Fancy Mercantile, author Ethan Stowell's New Italian Kitchen, and restaurateur Ethan Stowell Restaurants and Grubb Brothers Productions.

Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, where he is the chef. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.

In 2010, Stowell launched Lagana Foods, an artisan pasta line, and began consulting for the Seattle Mariners. His work with the Mariners helps to bring local products into the stadium for fans to enjoy. Ethan Stowell’s New Italian Kitchen was released in September 2010 from Ten Speed Press.

In the spring of 2012, Stowell opened Ballard Pizza Company, the first of his casual “fast food redefined” restaurants from his new company Grubb Brothers Productions.

Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and has been honored with multiple James Beard Award nominations for “Best Chef Northwest.”

Deeply devoted to his hometown, Stowell is a fervent advocate committed to seeing that Seattle is recognized nationally as a culinary destination. He and his wife Angela live in Seattle’s Ballard neighborhood. To learn more, visit EthanStowellRestaurants.com.



GUEST CELEBRITY CHEF Naomi Pomeroy
RESTAURANT Beast, Portland OR

Naomi Pomeroy and her sous chef Mika Paredes first welcomed customers to Beast on September 27, 2007. Since then, the restaurant has received features in Gourmet and Elle magazine. Additionally, Bon Appètit named Pomeroy as one of the top 6 of a new generation of female chefs in September 2008 and Food & Wine magazine recognized her as one of the 10 Best New Chefs in America in 2009. Locally, Pomeroy was voted Chef of the Year for 2008 by Portland Monthly. Pomeroy’s restaurant Beast was named Restaurant of the Year by the Oregonian in 2008 and chosen as Best Brunch by the Willamette Weekly.

In March of 2010, Pomeroy was selected as a finalist for the prestigious James Beard Awards for Best Chef in the Pacific Northwest. Most recently, Marie Claire named Pomeroy one of the 18 most powerful women in business in October 2010. Born and raised in Corvallis, Oregon, Pomeroy spent her childhood hanging around the stove and in backyard gardens with her and with Grandmother Vivian from New Orleans. Before opening Beast, Pomeroy, and Michael Hebb started up Ripe Catering in 1999 and soon after launched an underground supper club in their northeast Portland bungalow called Family Supper.

After a couple years of dodging authorities, using salvaged doors rigged as tabletops and defrosting shrimp in the bathtub, they decided to go legit. In rapid succession they opened the Gotham Coffee Shop, ClarkLewis Restaurant, and the Gotham Tavern. In the summer of 2007, after Gotham Coffee Shop and Tavern closed and ClarkLewis was sold, Pomeroy started to cook small family-style suppers again. The intimacy of these suppers is preserved at Beast, a 24-seat restaurant where people chat freely with each other at communal tables. Beast serves a six-course prix-fixed menu at two seatings 4 nights a week and a four-course brunch on Sundays.



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..."