News Releases

'Molecular gastronomist' and cancer survivor Grant Achatz headlines 20th anniversary Premier Chefs Dinner

Ten chefs create a multi-course adventure to benefit cancer research

SEATTLE — April 25, 2011 — Award-winning chef, restaurateur and cancer survivor Grant Achatz will be featured alongside ten headliner chefs of the Northwest at the annual Premier Chefs Dinner on Sunday, May 22. The 20th anniversary event, an extravagant five-course culinary adventure benefiting research at Fred Hutchinson Cancer Research Center, will be held at Sodo Park by Herban Feast.

Participating local chefs include Dalis Chea, Herban Feast; Kevin Davis, Steelhead Diner and Blueacre Seafood; Jason Franey, Canlis; Daisley Gordon, Campagne; Christine Keff, Flying Fish; Brian McCracken and Dana Tough, Spur Gastropub and Tavern Law; Scott Staples, Quinn’s and Zoë; Johnathan Sundstrom, Lark; and Jerry Traunfeld, Poppy.

Chef Achatz, whose ventures include Chicago-based restaurants Alinea and Next, is noted for his menu-item construction – often referred to as molecular gastronomy or progressive cuisine. Among his accolades from prominent culinary institutions are the 2011 Michelin Guide three-star rating and 2008 “Best Chef in the United States” title from the James Beard Foundation. In 2007, Achatz was diagnosed with and treated for an aggressive form of tongue cancer, a journey he recounts in his new book “Life, on the Line.”

Premier Chefs Dinner guests will enjoy a wine reception with hors d’oeuvres prepared by chefs Chea, Traunfeld and Staples. The first course will feature Staples’ shaved coeur d'agneau with fava beans, ramps and spring onions; along with McCracken and Tough’s foie gras terrine with rhubarb, sorrel and burnt rose hips.

Second-course selections are Davis’ hot smoked Copper River king salmon with a custom herb blend and Keff’s smoked bigeye tuna with tomato jam and thyme butter.

Two substantial main course selections follow: Chef Gordon’s simmered beef rib with marrow mustard toast and spring vegetables, and Sundstrom’s duo of Jones Family Farms pork tenderloin and shoulder with morel mushrooms and white asparagus.

Cheese course selections will be served with Dahlia Bakery crackers, followed by a sumptuous dessert: Franey’s rhubarb and celery mille-feuille (Napoleon pastry) with cinnamon crumb and celery sorbet.

Reception and dinner wineries include Brian Carter Cellars, Efeste Winery, L'Ecole No. 41, Selvatica, Smasne Cellars, Substance and Tranche Cellars.

The Premier Chefs Dinner includes a live auction featuring one-of-a-kind culinary experiences and is presented annually by the Premier Chefs Dinner Advisory Board and the Magnolia Guild. Tickets are $250 per person; all proceeds benefit the Hutchinson Center’s vital research. More information is available at www.fhcrc.org/chefs.

MEDIA CONTACT
Christi Ball Loso
206-667-5215
closo@fhcrc.org

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Fred Hutchinson Cancer Research Center
At Fred Hutchinson Cancer Research Center, our interdisciplinary teams of world-renowned scientists and humanitarians work together to prevent, diagnose and treat cancer, HIV/AIDS and other diseases. Our researchers, including three Nobel laureates, bring a relentless pursuit and passion for health, knowledge and hope to their work and to the world. For more information, please visit www.fhcrc.org.