What a Catch! Four Renowned Seattle Seafood Chefs Cast Their Specialties for May 24th Seafood Dinner

SEATTLE, May 11 /PRNewswire/ — Christine Keff of Flying Fish, John Howie of Seastar Restaurant and Raw Bar, Charles Ramseyer of Ray’s Boathouse and Rick Yoder of Wild Ginger, will be sharing the kitchen’s flame for one night to help Flying Fish celebrate 10 years of seafood excellence in Seattle. The 5-course dinner accompanied by select wines, will be held at Flying Fish on Tuesday, May 24th, 2005 beginning at 6:30 p.m. The cost of the dinner will be $100.00 + tax and gratuity and a portion of the night’s proceeds will benefit the Pacific Marine Conservation Council (www.pmcc.org). Purchased tickets will cover wine, service and chef’s food costs. Remaining proceeds and any additional donations will benefit the Pacific Marine Conservation Council. Flying Fish is located at 2234 1st Avenue in Belltown. Detailed information is also available on the Flying Fish website — www.flyingfishseattle.com or at (206) 728-8595.

Says Keff, “We want to bring the top seafood chefs in Seattle together for a one-night, blow-out public dinner that recognizes Seattle’s abundant culinary talent and celebrates our access to amazing seafood. This is a dynamic, dream team of seafood experts who will produce some real culinary theatre for the guests who attend.” Seattle chefs overall are extremely supportive of each other, knowing that what is good for one chef or restaurant is really good for the region and the industry as a whole. Rick Yoder of Wild Ginger acknowledges the contribution that Flying Fish has made to Seattle. “Chris and her staff have impacted the city in a variety of ways, most notably by bending our thinking on what and how seafood should be prepared and presented. All put together with taste, creativity and high attention to detail.”


1st Course Rick Yoder – Wild Ginger
Otak Otak – Malay dish

White Fish with House Made Curry Cooked and Served in a Banana Leaf
2nd Course – Charles Ramseyer – Ray’s Boathouse

Bering Sea Red King Crab Tempura on a bed of Asian Pear – Jicama Slaw
with Blood Orange Vinaigrette
3rd Course – John Howie – Seastar & Raw Bar

Sesame Peppercorn Crusted Ahi with a Ginger Soy Reduction and Wasabi
4th Course – Christine Keff – Flying Fish

Thai Curry Scallops with Black Rice Cake and Green Papaya Salad
5th Course – Dessert – Christine Keff – Flying Fish

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