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What Would Willy Wonka Make for Dinner? An Evening of Delightful Food, Art, and Serious Fun with Maxime Bilet

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Join chef, artist, and Modernist Cuisine co-author Maxime Bilet for a culinary experience that will highlight his signature cuisine and explore the many fascinating possibilities of food. Through a series of tastes (10+ courses) and sensations, you will be treated to an inspiring journey of the delicious applications of modern cooking, aromatic discoveries and sound and visual performances: a unique feast for the senses.

Washington winemaker Caleb Foster will partner with Maxime to share some of his favorite wines, as well as a few surprises of his own. Caleb, the founder of the illustrious Buty winery, is currently a consulting winemaker for Double Canyon Vineyard and has previously produced wines for Woodward Canyon, Chateau St. Michelle, and Bookwalter. 

The evening will unfold in the beautiful penthouse of the West Queen Anne School (exact address will be mailed to ticket holders). Dinner starts at 7 pm, with a cocktail and appetizer reception that begins on the terrace at 6:30 pm. 

*Disclaimer: None of the apartment fixtures or furniture will be fed to diners. 

Seating is extremely limited for this dinner.

Ticket prices, which include the full experience, as well as tax and gratuity: 

$350 – dinner
$450 – dinner and a signed first-edition copy of Maxime’s new book (scheduled for release in fall 2014)
$650 – a seat at the kitchen counter (only 4 available), a signed first-edition copy of Maxime’s new book, and a specially curated modern chef’s kit

We look forward to seeing you at the table!

The ONO Team

BUY TICKETS HERE

One Night Only with Chef Angie Roberts + Matthews Winery

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Saturday September 28th 6:30pm

Join us for a farm-style dinner at Matthews Estate in Woodinville as chef Angie Roberts previews her menu for the forthcoming Hollywood Tavern. Enjoy 6 heaping courses of food, each served family-style and paired with either a wine or beer, plus a cocktail reception featuring HT partner, Woodinville Whiskey.

The menu includes chicken liver mousse with grilled peasant bread; sweet, spicy, salty chicken wings;    meatballs w/oven roasted tomato sauce; and gnocchi w/cipollini onions, porcini butter and walnuts.

As a special gift, guests will receive an exclusive invitation from Hollywood Tavern proprietor Josh Henderson, who will be assisting chef Angie in the kitchen during this One Night Only event.Tickets are $150 and includes food, booze, tax and tip.

Only 50 tickets are available. Get ‘em while they’re hot!

The ONO Team

BUY  TICKETS  HERE



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One Night Only + Seattle Street Food Festival + Cal Anderson Park

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SATURDAY August 10th

Join the One Night Only Project as we host a pop-up picnic during the first annual Seattle St. Food Festival on August 10, 2013. The picnic will take place al fresco under the stars from 7 to 10 pm on the lawn of Cal Anderson Park. 12 chefs will compete to create a winning street food-inspired dish as determined by guests and a panel of celebrity judges. The winning chef will get a donation made to the charity of their choice.

So far, the chef line-up includes: Jason Stoneburner (Stoneburner, Bastille), Josh Henderson (Skillet, Westward), Matthew Lewis (Where Ya At Matt, Roux), Mike Easton (Il Corvo), Charles Walpole (Bling Pig Bistro), Kim Mahar (Pastry Chef, RN74), Wiley Frank (Little Uncle), Brian Clevenger, (Tavolata) and Maxime Bilet (Modernist Cuisine).

Tickets are $125 through July 21st. After that, you’ll need to enter the code EF3EK to keep the early sale price. This is a special promotion just for ONO subscribers. The first 100 buyers will get entry into an after-hours industry party hosted by Ethan Stowell (Ethan Stowell Restaurants) and Jason Franey (Canlis). The cost includes all of your food and alcohol for the evening, as well as tax and gratuity. Proceeds will go towards the winning chef’s charity of choice.

For more information:

Seattle St. Food Festival and Seattle Met

BUY TICKETS HERE

One Night Only with Chef Jason Franey + Sommelier Dawn Smith

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SATURDAY May 18th 6:30pm

 

Join us as Chef Jason Franey steps outside the Canlis box and prepares a beautiful multi-course meal cooked from his heart and soul. Each course will be paired with a wine hand-picked by sommelier Dawn Smith, who will be heading up the wine service at the forthcoming Stoneburner restaurant. Dinner will take place at a Belltown penthouse, perched above Seattle Center with breathtaking views of the Space Needle and city skyline. Only 30 tickets are available for this dinner. Looking forward to seeing you at the table! 

MENU

Chef Jason Franey

+ Sommelier Dawn Smith

 

RADISH

rhubarb, celery and goat milk snow

Rhubarb Shrub

 

CRAB LEG

young coconut, avocado and dill

Bernard Fouquet Bru, Vouvray, France

 

CARROT

pumpernickel, yogurt and steelhead roe

José Michel & Fils, Pinot Meunier Champagne, Moussy, France

 

QUAIL EGG

chive, prosciutto broth and tarragon

Cleto Chiarli d Figli ‘Vecchia Modena’, Lambrusco di Sorbara Secco, Italy

 

FERMENTATION

kimchee, garlic, turnips and sauerkraut

Brasserie Dupont,‘Saison Dupont’ Belgian Farmhouse Ale, Belgium

 

TUNA

puffed rice, nettles and artichoke

Sho Chiku Bai, Extra Dry, Junmai Sake

 

CONGEE

snap peas, toasted barley, and tripe

 “Green Tea”

 

CHICKEN

vin jaune, peas, morels and ramps

2003 Lopez de Heredia Viña Tondonia, ‘Viña Gravonia’, Haro, Spain

 

PIG HEAD TOT

with sauce gribiche

2011 Jacques Puffeney ‘Poulsard M’, Montigney-Les-Arsures, Jura, France

 

BLOOD POT DE CRÈME

apple espuma, bacon brittle and cinnamon macaron

2010 Kracher, Auslese Cuvée, Burgenland, Austria

 

STRAWBERRY SHORTCAKE

lime meringue, brioche gel and basil

 

TRES LECHES

milk wafer, bitter cocoa and ice milk

 

BACK FAT BON BON

 

Coffee Service

Stumptown

 

 

BUY  TICKETS  HERE

POSTPONED– One Night with Brendan McGill + Waters Winery + Deborah Page Projects

We regret that we are having to cancel our upcoming dinner this Saturday. Chef Brendan McGill  is under the weather with a terrible ear infection. For everyone who purchased tickets, please contact Brown Paper Ticket’s 24/7 number at 1-800-838-3008 x1 for a full refund. If you would like to contact us with questions, you can email us at info@onoproject.com.   Again, sincere apologies for all of you who had made arrangements to come to this dinner. Our next dinner will be May 18th. Look for details here and on our Facebook page soon to come.

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Hot off the heels of his Food & Wine People’s Best New Chef win, Brendan McGill, chef/owner of Hitchcock on Bainbridge Island, will be partnering with Waters Winery for a multi-course wine-paired dinner at a beautiful private  home in the old West Queen Anne School owned by Art Consultant  Deborah Page and designed by Architect Eric Cobb.

McGill will be creating a menu of what he refers to as ‘New Nordic’ cuisine using some of last year’s harvest to showcase how preservation drives seasonal cooking.

In addition to Deborah’s extensive art collection,  images by the artist Don Saxon will also be on display.

We look forward to seeing you at the dinner table!

BUY  TICKETS  HERE

by Don Saxon

by Don Saxon

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Join Us for One Night with Chefs Brian McCracken and Dana Tough + Bottlehouse

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SATURDAY March 30th 6:30pm

They’re getting ready to open their new restaurant, The Old Sage, on Capitol Hill. But first, the super-duo team of chefs Brian McCracken and Dana Tough will create a multi-course dinner featuring a menu composed of several of their new concepts (and you thought they only had one in the works). Each course will be paired with wines courtesy of Henri and Soni Schock, owners of Madrona’s cutest little wine bar, Bottlehouse. The dinner takes place at the Sky Lounge high atop The Post, a new high-rise in the heart of Pioneer Square. Enjoy breathtaking views while you enjoy a meal to match.

Reception
Kentucky Air-Cured Ham
pickles, olives, malt mustard

Foie Gras Torchon
rhubarb, sorrel, buttered toasts

Chevre Tartlet
beet relish, pistachio cracker

Marinated White Asparagus
truffles, hazelnuts, herbs
2008 Juve y Camps Brut Nature de la Familia Cava – Sant Sandurni d’Anoia (Cava), Spain

Main Course
Hickory Smoked Hamachi + horseradish, avocado, watercress, nigella seed
2011 Sigalas Asirtiko Athiri – Santorini, Greece

Goat Cheese Gnudi + creamed nettles, carrots, coriander, pine nuts
2010 Scarpetta Barbera del Monferrato – Piedmont, Italy

Corned Pork Cheeks + potato, kohlrabi, fermented cabbage
2010 Kiona Lemberger – Red Mountain, WA

Dessert
Chocolate, Peanut Butter, Rhubarb
NV Kopke 10 Year Tawny Port

Stumptown Coffee Service

BUY TICKETS HERE

One Night Only with Robin Leventhal + Café Fonté

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Chef Robin Leventhal will be resurrecting her beloved restaurant Crave for one night only, Saturday, February 23, at Café Fonté in downtown Seattle. She’ll be creating a menu that includes many of her famous dishes like duck confit with drunken fig compote and a green chili savory bread pudding; pan-seared goat cheese gnocchi with prosciutto and pine nuts topped with a mound of garlic sautéed pea vines; and bacon-bruleed Brussels.

Each course will be paired with a wine thoughtfully chosen by Café Fonté’s beverage director, Jason Crume (formerly of Toulouse Petit and Bricco Wine Bar). Café Fonté will also provide coffee service.

The evening begins promptly at 630p with a champagne reception and passed appetizers. Dinner will start around 715p. Come hungry for comfort food and nostalgia, as this is the first time Leventhal has recreated her Crave menu since it closed in 2008.

 

SATURDAY February 23rd 6:30pm

Chef Robin Leventhal of Local 360/Crave
Wines by Jason Crume of Café Fonte

Reception
Rosemary flatbread
Crave’s sweet blue cheese spread
Roasted pears, balsamico
Lemon peel and thyme marinated warm olives

1st Course
Golden beets, living watercress
Pickled shallots
Champagne vinaigrette

2nd Course
Goat cheese Gnocchi, prosciutto & pea vines
Duck confit, drunken fig compote
Green chili savory bread pudding

3rd Course
Bacon bruleed Brussels sprouts
Garlic sautéed escarole
Coriander braised short ribs
Saffron & golden raisin Israeli cous cous cakes
Pine nut gremolata

4th  Course
Apricot mostarda, Garrotxa, Vollkorn
Brown butter pistachio cake
Rose syrup and ginger gelato
Candied orange peels

Coffee Service by Café Fonte

 

Buy Tickets Here