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October 11, 2011 Comments Off on Coming Out Local’s big, delicious annual dinner is Thursday, Oct 13. Views: 976 Dining, Food, Fundraisers, Grub & Grog, Living, News

Coming Out Local’s big, delicious annual dinner is Thursday, Oct 13.

Chef Delwyn Brooks is one of four local chefs featured at this year's "Coming Out Local" dinner.

Mouths are starting to water in anticipation of OUT for Sustainability’s “Coming Out Local” annual dinner/discussion/auction which is set for this coming Thursday, October 13 at the 415 Westlake venue. Here’s the information on the event:

Join OUT for Sustainability for our 3rd annual Coming Out Local, a dinner, discussion and auction highlighting how a thriving local economy fosters a local community that celebrates diversity! We are again excited to partner with GrowFood.org on this stellar event.

Focused on the LGBTQ community, Coming Out Local is for all who care about sustainability and want to have remarkable local food while sampling local wine, bidding on wares and services from local businesses and learning from our distinguished guests.

Doors open for wine tasting at 5:30pm, dinner is served at 7pm. Tickets are $65 each, $500 table of 8 available at brownpapertickets.com/event/194058.

SPEAKER: Sally Clark, Seattle City Councilmember

“It’s an honor to speak at Coming Out Local, where the connection between a thriving, sustainable local economy and a community that celebrates diversity is out and proud. I see Out for Sustainability’s work changing Seattle’s idea of who is aware and active when it comes to living smarter in our city and on our planet.”

HONOREE: Louise Chernin, CEO of the GSBA

“I care deeply about sustainability in many forms, most especially to ensure that our nonprofits and small businesses are sustainable and incorporate wise environmental practices, as well as the values of diversity and inclusion in their daily practices.”

CHEFS: Chef Zephyr Paquette, Chef Delwyn Brooks, Chef Sarah Wong and Chef Joe Randazzo.

And, here’s what you’ll be experiencing palate-wise:

The Menu: Farm, Forest, and Sea
(subject to change based on the freshest ingredients available and last minute inspiration)

Duck Liver Mousse, Fig Jam, Purslane Salad
Ozette Potatoes, Geoduck Crudo, Shaved Fennel
Chanterelle & Chevre, Macrina Crackers

Roasted Pork Ripieni (Pork stuffed with bitter greens and beans)
Pepper Glazed Carrots
Beet Gratin
Braised Beans
Grits & Chanterelle Mushrooms

Chocolate Orange Pork Belly Cake
Shortbreads with Fall Plum Compote
Joe’s Dazzlelicious dessert

Tickets available at BrownPaper Tickets.

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