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Bravo’s Top Chef Master Rick Bayless leads Premier Chefs Dinner - Fred Hutchinson Cancer Research Center

A dozen local chefs create a multi-course adventure to benefit Fred Hutch

SEATTLE – May 6, 2013 – Bravo’s Top Chef Master, author and James Beard award winner Rick Bayless will be featured as the keynote speaker alongside 12 headliner chefs at the annual Premier Chefs Dinner benefit for Fred Hutchinson Cancer Research Center. The 22nd annual culinary adventure unfolds Sunday, May 19 at Sodo Park by Herban Feast.

Participating local chefs include Greg Atkinson, Restaurant Marché; Eric Donnelly, RockCreek; Jim Drohman, Le Pichet and Café Presse; Josh Henderson and Brian O’Connor, Skillet; Phil Lehmann; Kim Mahar, RN74; Brendan McGill, Hitchcock; Holly Smith, Café Juanita; Jason Stratton, Spinasse; Jelle Vanderbroucke, ART Restaurant; and Rachel Yang, Joule.

Bayless, whose James Beard titles include Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year, authors award-winning cookbooks and produces the PBS series One Plate at a Time, now in its eighth season. His Chicago-based restaurants include the four-star Topolobampo (“Topolo”), the casual Frontera Grill and Xoco, a new LEED-certified, quick-serve Mexican street food spot. The offerings at the Premier Chefs Dinner live auction include a “Topolobampo for Two” trip including first-class airfare, a premium dining experience and two-night stay at the Westin Michigan Avenue Chicago. In addition, the winning bidder will enjoy an outing to either a Chicago Bulls or White Sox game.

Premier Chefs Dinner guests will enjoy first-course selections by chefs McGill and Yang: a creamed stinging nettle and oyster soup, pickled fiddlehead fern and miner’s lettuce with kale blossoms; and cold smoked escolar, red watercress and seaweed.

For the second course, chef Atkinson presents his seared salmon with braised leeks and rhubarb compote; while chef Donnelly serves line caught Rhode Island striped bass, braised cardoon, rich porcini jus, fava beans and English peas.

Main course selections include chef Vandenbroucke’s slow-braised Painted Hills short ribs, Northwest mushrooms and fava bean ragout; and from chefs Henderson and O’Connor, a grilled coulotte steak with pomme fondant, asparagus and béarnaise sauce.

The cheese course will be prepared by chef Stratton, featuring goat cheese mousse with Aperol gel and wild greens. Chef Mahar will create the dessert, a gianduja flourless chocolate cake with dehydrated mousse, toasted hazelnuts and Washington bing cherry glass.

Chefs Drohman, Lehmann and Smith will create savory hors d’oeuvres for the reception; libations will be provided by DeLille Cellars, Firesteed Cellars, Hedges Family Estate, King Estate Winery, Maison Bleue Winery, Obelisco Estate, Stella Artois, Sun Liquor Distillery, Watermill Winery and Woodward Canyon Winery.

The Premier Chefs Dinner is presented annually by an advisory board of chefs and Fred Hutch’s Magnolia Guild. Tickets start at $250 per person; $350 VIP tickets include a meet and greet opportunity with chef Bayless. All proceeds fund vital research at Fred Hutch; the Premier Chefs Dinner has raised $3.9 million over the past 21 years.

Kristen Woodward