Executive Chef / Owner:
Ethan Stowell
Winery for our sample event:
McCrea Cellars
www.mccreacellars.com
Ethan Stowell
Winery for our sample event:
McCrea Cellars
www.mccreacellars.com
At the time of our event we will post a menu of the seasonal items
that will be available during our event and an actual menu. Chef
Ethan has created this menu to entice you to stay tuned for the
unveiling of our event menu. Check back often as Chef Ethan
creates another masterpiece event.
that will be available during our event and an actual menu. Chef
Ethan has created this menu to entice you to stay tuned for the
unveiling of our event menu. Check back often as Chef Ethan
creates another masterpiece event.
| Dungeness crab and avocado salad with basil and frisee 2004 McCrea Cellars Rose of Mourvedre Bloomsdale spinach soup with sautéed squid, lemon, mint 2004 Mccrea Cellars Viognier Roasted Alaskan Halibut with artichokes braised with parsley and olive oil 2004 Mccrea Cellars Roussanne Braised veal cheek with ricotta gnocchi and romano beans 2003 Mcrea Cellars Cunoise Grilled Squab with baked figs, port reduction 2002 Mcrea Cellars Syrah, Boushey Vineyard Fourme d’ambert blue cheese with mixed garden greens Profiteroles with cognac ice cream and chocolate sauce 2003 Mccrea Cellars late harvest Roussanne |
ACCOLADES
Travel + Leisure Magazine, December 2004 - "Best New American Restaurants"
Esquire Magazine, November 2004 -- "The 21 Best New Restaurants in the USA."
Gourmet Magazine, October 2004 -- Restaurant Guide --"Where to eat right now in 30 American cities."
Wine Spectator, October 2004 - "Certainly the most innovative of the city's new restaurants is Union…", "…each dish
masterfully rendered to showcase the ingredients without allowing one to overreach the other."
Food & Wine Magazine, July 2004 - "Best New Wine Lists"
Seattle Magazine, May 2004 - "Everything comes together - and then starts all over again - at Ethan Stowell's Union."
Northwest Palate, March/April 2004 - "Chef Ethan Stowell alters his ambitious menu daily."
Wine & Spirits Magazine, August 2004 - "Chef Ethan Stowell's dishes bend the flavors of local staples in unexpected
ways…"
Alaskan Air Magazine, May 2004 - "…these things were not only delightful, but are rarely found on local menus."
Seattle Homes & Lifestyle, March/April 2004 - "…best gourmet deal in town, no matter which fantasy dish you try."
Seattle Weekly, August, 2004 - Best of Seattle - Critics' Pick: Winner: Best New Restaurant
Seattle Post Intelligencer, March, 2004 - 3 Stars - "Stowell's food gets center spotlight here."
Seattle Post Intelligencer, January 2005 - "5 to watch in 2005"
The Seattle Times, December, 2003 - 3 ½ Stars - "It's been too long since I've been so aroused by a menu…"
Travel + Leisure Magazine, December 2004 - "Best New American Restaurants"
Esquire Magazine, November 2004 -- "The 21 Best New Restaurants in the USA."
Gourmet Magazine, October 2004 -- Restaurant Guide --"Where to eat right now in 30 American cities."
Wine Spectator, October 2004 - "Certainly the most innovative of the city's new restaurants is Union…", "…each dish
masterfully rendered to showcase the ingredients without allowing one to overreach the other."
Food & Wine Magazine, July 2004 - "Best New Wine Lists"
Seattle Magazine, May 2004 - "Everything comes together - and then starts all over again - at Ethan Stowell's Union."
Northwest Palate, March/April 2004 - "Chef Ethan Stowell alters his ambitious menu daily."
Wine & Spirits Magazine, August 2004 - "Chef Ethan Stowell's dishes bend the flavors of local staples in unexpected
ways…"
Alaskan Air Magazine, May 2004 - "…these things were not only delightful, but are rarely found on local menus."
Seattle Homes & Lifestyle, March/April 2004 - "…best gourmet deal in town, no matter which fantasy dish you try."
Seattle Weekly, August, 2004 - Best of Seattle - Critics' Pick: Winner: Best New Restaurant
Seattle Post Intelligencer, March, 2004 - 3 Stars - "Stowell's food gets center spotlight here."
Seattle Post Intelligencer, January 2005 - "5 to watch in 2005"
The Seattle Times, December, 2003 - 3 ½ Stars - "It's been too long since I've been so aroused by a menu…"