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RN74′s David Varley Does N.J. Italian

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We’re teaming up with chef David Varley of RN74 to throw a huge family-style Italian dinner on July 26 at the Mallet, Inc. kitchen studio perched above Esquin in SODO.

Think platters of food, carafes of wine, checkered tablecloths, strung up party lights and Frank Sinatra playing on the record player (stereo).

Here’s the current menu:

Stuffed peperoncini; fried artichokes with anchovy, parm, & lemon;

arancini Antipasti featuring RN74 house-cured ham

Tomato water minestrone

Stuffed shells & garlic bread Shrimp scampi; chicken scarpariello; broccoli raab nana

Lemon-ricotta cheesecake with skagit  valley berries

Stumptown coffee service with Italian cookies & amaro The feast kicks off with a cocktail reception featuring libations and appetizers at 6:30 p.m. Come hungry!

The ONO Team

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Mike Easton + Barrique Imports = Sabores De Nuevo México

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Saturday June 28, 6:30pm

Chef Mike Easton, known for his uber popular Pioneer Square pasta shop Il Corvo 
(and upcoming Roman-style pizzeria, Gabbiano), will be paying homage to his childhood roots
by whipping up a multi-course, New Mexican feast at the Mallet, Inc. kitchen studios perched above Esquin in SODO.
He’ll be partnering with his friends fromBarrique Imports who will be thoughtfully pairing their wines with each course.

And don’t be surprised if some Tecate makes an appearance, too!

You can check out his current menu online.

A cocktail reception featuring appetizers and bubbly will begin at 6:30 p.m. followed by a seated dinner around 7:00 p.m.

Tickets are an all-inclusive $175. We’re capping this dinner at 40 guests.

We look forward to seeing you at the dinner table!

The ONO Team

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One Night Only with Eric Donnelly + Impulse Wine

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Thursday May 29th, 6:30pm

Join us for our 2014 season launch as chef Eric Donnelly (chef/owner of RockCreek and 2014 James Beard Award semi-finalist) presents a multi-course menu of Low Country cuisine, with each course thoughtfully paired with wines chosen by Yashar Shayan of Impulse Wine.


*Menu is subject to change

The evening starts with a cocktail reception at the Mallet Kitchen Studios, perched above Esquin Wine in SODO. 


Tickets are an all-inclusive $175. We’re capping this dinner at 40 guests.

As always, we look forward to seeing you at the dinner table!

The ONO Team

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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

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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

 

 

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