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capitol cider co.

capitol cider co.

Staff practicing before the big night.

Staff practicing before the big night.

Salad of Thistles by Matthew Woolen ~ The Old Sage burdock root amazake, roasted burdock root, artichokes, crispy cardoon, sunflower

Salad of Thistles by Matthew Woolen ~ The Old Sage
burdock root amazake, roasted burdock root, artichokes, crispy cardoon, sunflower

Foie Gras by Kyl Haselbauer ~ Noyer anise, parsnip, rhubarb

Foie Gras by Kyl Haselbauer ~ Noyer
anise, parsnip, rhubarb

Sablefish by Aaron Wilcenski ~ Tilth lardo, root vegetable terrine, red wine apple puree, chive apple condiment

Sablefish by Aaron Wilcenski ~ Tilth
lardo, root vegetable terrine, red wine apple puree, chive apple condiment

Beef Tongue by Dezi Bonow ~ Palace Kitchen cured & smoked beef tongue, egg yolk mustard, sweet relish, last summer's pickles

Beef Tongue by Dezi Bonow ~ Palace Kitchen
cured & smoked beef tongue, egg yolk mustard, sweet relish, last summer's pickles

Pork Tenderloin by Mark Young ~ Staple & Fancy roasted pork tenderloin, spring vegetables, lemon, parsley

Pork Tenderloin by Mark Young ~ Staple & Fancy
roasted pork tenderloin, spring vegetables, lemon, parsley

Coconut & Rice Crepe by Erik Jackson ~ Capitol Cider roasted ricotta, smoked apple, green apple curd

Coconut & Rice Crepe by Erik Jackson ~ Capitol Cider
roasted ricotta, smoked apple, green apple curd

Sampling the fantastic beef tongue by Dezi.

Sampling the fantastic beef tongue by Dezi.

All the Chefs together!

All the Chefs together!

Seattle's own Capitol Cider launched it's very first Chef's Collaborative Dinner on March 31st. 20 guests joined the fairly new gluten-free restaurant for a 6-course gluten free meal prepared by 6 different local chefs along with unique pairings from Finnriver Cidery. I can't tell you how excited I am about these dinners becoming a regular occurrence; for those practicing a gluten-free lifestyle, having options like this dinner is phenomenal. These cidermaker/chef's collaborative dinners are a new series for Capitol Cider, who is hoping to host them every other month or so.

I had a chance to sample some of the amazing dishes and talk to some of the even more fantastic chefs responsible for creating them. The photos speak for themselves; I was particularly keen on the Beef Tongue dish by Dezi. Initially I didn't presume I'd be a huge fan for of this dish for less than obvious reasons but it honestly blew me away. I was expecting tough meat and instead I experienced what tasted like stewed beef falling off the bone with a savory hint of egg yolk mustard. I also couldn't get enough of MarkYoung's pork tenderloin! It was to die for. Notably, I was particularly impressed with the service staff at Capitol Cider. Being in the food and beverage industry personally for a decade or so, I find myself getting very involved and particular about my waitstaff and service. This crew was exceptionally friendly and accommodating. Case in point! 

Conclusion: Sign me up! I don't think I can get enough of these dinners! 6 gluten-free courses? 6 ciders? 6 fantastic local chefs? The next Chef's Collaborative Dinner will be Monday, June 2nd and they will be featuring Spanish wines.

I'm in- and you should be too. 

theo's chocolate university

theo's chocolate university

snowdrift cider co.

snowdrift cider co.