SATURDAY May 18th 6:30pm

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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.

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!

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by Don Saxon

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

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Chef Ethan Stowell

Wines by Guardian Cellars

Reception

Capitello sparkling wine

Totten Virginica oysters + champagne mignonette, horseradish

First Course

Angel sauvignon blanc + The Wanted cab/cab franc

Country pâté + walnut mustard, candied walnuts and cornichon

Foie gras terrine stuffed with red wine poached cherries

Whole-roasted foie gras + vanilla bean gastrique, turnips, apricots

Frisée salad + confit duck gizzards, bacon, poached duck egg

Beef tartare + cornichon, caper, mustard, watercress salad

Second Course

The Wanted cab/cab franc + The Rookie cab

Roasted bone-in côtede boeuf

Sauce Béarnaise

Thyme-roasted marrow bones 

Frites + aioli

Dessert

Stumptown coffee service 

Chocolate espresso pot de crème + almond cookies

Special Thanks to

Stumptown ∙ Geoffrey Smith ∙ Brandon Kirksey ∙ Sam Rousso ∙ Rob Angel ∙ Amanda Rosbrook 

http://www.onoproject.com

À la française!

Seattle’s big-shot chef certainly knows his way around Italian cuisine, but for One Night Only, Ethan Stowell will be creating course after course of casual French bistro fare. We’re talking foie gras terrine, roasted foie gras, salad Lyonnaise, watercress soup, steak frites and pot de creme.

Each course will be paired with a wine from Guardian Cellars, a boutique winery in Woodinville run by husband and wife Jerry Riener and Jennifer Sullivan.

The entire dinner will take place at a private home on Mercer Island, perched right on Lake Washington.

We look forward to seeing you at the table!

Bon appétit!

The ONO Team

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SATURDAY December 15th 6:30pm

Come to our next One Night Only dinner where Easton will be cooking a multi-course holiday feast in the loft space of Chris Pardo Designs on Capitol Hill. The intimate evening (we’re capping the dinner at 30 guests) begins with a bubbly reception that includes passed h’orderves followed by dinner. Easton is aiming for at least 5 courses, so bring your appetite and communal spirit. Menu creation in progress.

We’ll also have a photographer and a DJ spinning some holiday favorites–and, of course, lots and lots of cheer (and not just the alcoholic type, although there will be plenty of that)!  As usual, the dress code is casual, but we certainly won’t turn down a Santa hat or holiday stockings.

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Chef Eric Hellner of The Metropolitan Grill

Wines by Master Sommelier, Thomas Price

Reception

Pork Rinds

Lightly seasoned and served with white BBQ sauce 

Croquet Madame

Snake River Farms smoked ham with Swiss cheese, Mornay sauce and fried eggs

Smoked Deviled Eggs

Main Course

Snake River Farms Brisket

Snake River Farms Kurobuta Pork Butt

Kurobuta St. Louis-Style Ribs

Sides

Mac & Cheese

With Cougar Gold and smoked hot links 

Traditional Potato Salad

Thomas’s Greens

Fat back, kale, chard, cider vinegar, sweet onions and peppers

Caramel Kurobuta Bacon 

Smoked Beans

Fat back, peppers, sweet onions and white vinegar

Brussels Sprouts

Dessert

Grilled Pound Cake

With bourbon glazed peaches, vanilla pudding and chocolate sauce

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SATURDAY SEPTEMBER 29

Chef Mark Fuller of Spring Hill/Ma’ono

Beer by Georgetown Brewing

Cordial: Tequila reposado, aperol, lime leaf, coconut water

Smoked clam salsa Mexicana, pork crouton

Roger’s Pilsner

Pork and rice meatball soup, epazote, preserved tomatoes, coal-roasted gold potato, avocado

Belgian Ale

Crispy pork shoulder tacos, brined cow’s milk cheese, smoked tomatillo, sour cream, sweet onion with cilantro

Manny’s pale ale

Charcoal-grilled skirt steak, grilled scallion, pickled sweet and hot peppers, griddled corncakes filled with pork fat fried beans

&

Cucumber and shrimp salpicon, chicory, dried chilies and oregano salt

Oktoberfest

Banana leaf tamales with Beecher’s jack, Mexican bitter chocolate, sweet potato

Superchopp Red Ale

Dolce de leche rice pudding with mango, corn pops and horchata

Stumptown coffee

Holler Mountain (regular)

El Jordan (decaf)

Special Thanks to

Stumptown ∙ Geoffrey Smith ∙ Andrew Means ∙ Hand of God Wines

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Chef Manuel Alfau of La Bodega

Cocktails by Anu Apte of Rob Roy

Scallop cevicehe with casabe

Treveri Sparkling Rosé 

Fried prawn heads

Mamajuana:

A vermouth and rum preparation infused with roots, bark, twigs, leaves, and vines from the Dominican Republic

Spot prawn crudo with young coconut, key lime and ginger

The Love Boat:

A blended drink with silver rum, coconut, ginger, lime, orgeat, passion fruit

Bacalao in creole sauce with marbled potatoes and crab

Charo en La Bodega:

Barcelo rum, cucumber, lime, smoked salt, white pepper, Bloody Mary cotton candy

Roasted pig with plantain tamale

Gunpowder Punch #3:

Three rum mix, oleo saccharum of grapefruit and lemon, tropical juices, gunpowder

Sweet ricotta

Coffee service

*spiked with rum optional

                                                             Stumptown coffee

Holler Mountain (regular)

El Jordan (decaf)

Special Thanks to

Stumptown ∙ Rob Roy ∙ Restaurant Bea ∙ Bottlehouse ∙ Baydra Rutledge ∙ Andrew Means

http://www.onoproject.com

chef Manuel Alfau and Anu Apte, owner of Rob Roy

Join the One Night Only Project as we welcome chef Manuel Alfau, most recently at Blind Pig Bistro, who will be cooking a four-course traditional Dominican holiday feast (including a 100lb pig roast) to usher in his new Caribbean-style sandwich shop, La Bodega, opening soon in Seattle’s Pioneer Square. Anu Apte, cocktail maven and owner of Rob Roy, will be making a variety of rum cocktails to pair with each course.

The backyard pig roast will be held at Bottlehouse, perched above Wildridge Winery in Seattle’s Madrona neighborhood. The dinner kicks off Sunday, August 26th at 4 p.m. with a champagne reception courtesy of Bottlehouse, passed appetizers by Manu, and music to set the mood. A seated dinner outside on the patio follows. Only 40 seats are available. Get your tickets here.

MENU

Passed appetizers

Shellfish ceviche on cassava chips

1st Course
Prawn crudo, tomato water, cilantro

2nd Course
Bacalao (salt cod) with salsa criolla (creole sauce) olives and dungeness crab

3rd Course
Whole roasted pork with pasteles en hoja (plantain tamale) roasted peppers

4th Course
Sweet ricotta and lime