Evento

Shaun McCrain + DeLille Cellars

Join former Book Bindery chef Shaun McCrain for a "last hurrah" late summer barbecue on Saturday, August 23 at the Mallet kitchen studio perched above Esquin in SODO.

It won't be long before chef McCrain opens his own restaurant, so get him while he's got some free time on his hands to cook just for you!

On the menu (which can change at the chef's whim):

*Smoked Mackerel Gougeres, Preserved Meyer Lemon
Watermelon, Lime Salt, Prosciutto

*Kumomoto Oyster, Apple, Yuzu, Smoked Salt

*Chilled Vanilla-Scented Corn Soup, Pickled Chanterelles, Local Spot Prawn

*Pan Seared Halibut Cheeks, Summer Beans, Heirloom Tomatoes, Sauce Pistou

*Big Bluff Farms Chicken Three Ways
Fried, Crépinette and Confit
Horseradish Potatoes, Herb Salad, Chicken Jus

*Mt. Townsend Truffle Stack
Nectarines, Celery, Lavosh

*Jasmine and Créme Fraiche Panna Cotta
Summer Fruit, Spiced Shortbread

Each course will be thoughtfully paired with a wine by DeLille Cellar's award-winning winemaker, Chris Upchurch, who will be on hand to do the pouring honors.

Dinner starts around 7p, with a cocktail reception at 6:30p at the Mallet, Inc. kitchen studio perched above Esquin in SODO.

We look forward to seeing you at the dinner table!

The ONO Team