Richard BlaisBrian Scheehser
Columbia Tower Club
701 5th Avenue 76 Floor
Seattle, WA 98104

October 8, 2010

7:00 PM

PRICE: $150 per person inclusive
Tickets available September 2, 2010

Visa Signature Price:  $130 per person inclusive
Visa Signature® tickets available August 30, 2010

Does your card say Visa Signature? Check your wallet.

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 special event!

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.

RESTAURANT - Flip Burger; Atlanta, Birmingham

Richard Blais has covered a lot of ground in his rise to prominence. He began his culinary career the way a lot of teenagers do, as the "poissonier" at McDonald's. It was here where he first dabbled in deconstruction in cuisine; serving the filet-o-fish sandwiches with no top buns.

Mr. Blais attended the Culinary Institute of America (AA'98) in Hyde Park, New York. He nurtured a growing passion for French technique and soon accepted an internship at the French Laundry in Yountville, California. There he honed his skills working underneath Thomas Keller and side-by-side with rising stars like, Grant Achatz.

In 1997, Mr. Blais returned to the CIA to finish his formal education. He accepted a Fellowship in the fish kitchen and spent the next year teaching fish fabrication and cookery to over 1000 students while working on a self-sustainable farm in Mount Kisco, New York.

Upon graduating, Chef Blais went on to work with great chefs at exemplary restaurants like Daniel Boulud at Restaurant Daniel. He truly started to find his professional compass after a brief stint in Spain at El Bulli under Ferran Adria.

In 2000, Richard was lured to Atlanta by a group of restaurateurs to run a small seafood kitchen, before opening BLAIS, in the winter of 2004. The eponymous, BLAIS Restaurant opened to critical acclaim both locally and nationally and pushed the boundaries of creative cuisine.

From the culmination of his unyielding passion and unique experience, Trail Blais was born. Trail Blais is Mr. Blais' creative culinary company that has consulted on, designed, and operated three and four star restaurants in Atlanta. Currently, Trail Blais is operating Flip Burger Boutique in midtown Atlanta, a four star eatery redefining the iconic American burger experience. A second Flip Burger opened in Birmingham at the end of 2009. Conceptual work for new ventures in Los Angeles and Miami is also underway.

Chef Blais has also undertaken product development and endorsements for major corporations like Diageo, LG, McCormick, iSi and Quaker. He is the spokesperson for the Sous Vide Supreme, the world's first home sous vide unit.

Blais, a recipient of Gayot Guide's 'Top Five Rising Chefs of 2005,' appeared on BRAVO's Emmy Award winning series 'Top Chef' and 'Top Chef Masters' and on the Food Network's 'Iron Chef America' and 'Food Detectives'. He has been featured in numerous publications such as The New York Times, Sports Illustrated and Food & Wine Magazine for his creative take on American food.

He resides in Atlanta with his wife and daughter.

RESTAURANT - Trellis Restaurant, Kirkland WA

 Trained at the Culinary Institute of America, Chef Scheehser brings to our 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.

Chef Scheehser and Trellis have been critically acclaimed on both a national and local front. Trellis in The News. He has 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. 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 absolutley 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..."

HOST CHEF - James Hassell
RESTAURANT - Columbia Tower Club, Seattle WA