Sitka & Spruce
DAY 1: 6-Course Farm to Forest Dinner Series
This highly esteemed First Hill eatery is noted for a creative menu that focuses on Pacific Northwest delicacies and the freshest local ingredients. Here, you might find a dish like Olsen Farms’ pork sausage and belly with fingerling potatoes and braised sauerkraut. Or how about potato gnocchi with braised beef, heirloom carrots, bread crumbs, and aged cheese? Executive Chef Daniel Conkling, a graduate of the Culinary Institute of America, was trained at NYC's Daniel, one of the most haute restaurants in the world. Lured to Seattle by the natural bounty he would find there, he scours the markets and makes collaborative connections with local purveyors to turn out innovative food that still manages to be comforting. That’s why Time Out, in 2018, named Sitka and Spruce to its list of “the 20 Best Seattle restaurants for all types of food lovers,” while the Seattle Times hailed it as a “food-fetishist’s wonderland of warmth and good cheer.” We'll be taking over the restaurant for this event, and Chef Conkling will be in and out of the kitchen to take questions and discuss his food passions…including foraging!
About the Host:
Danny Conkling
Executive Chef
After graduating from Culinary Institute of America in New York, he spent several years honing his craft at the legendary NYC institution, Daniel. He then spent a year on a culinary expedition through Italy and France, before returning to Brooklyn to lead the kitchen at the acclaimed Battersby. Upon relocating to Seattle, he took the reins at Sitka & Spruce in June 2017.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Assortment of Vegetables
grilled local vegetables, tonnato | roasted golden beets, chow chow, peaches, watercress
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Pâté en Croûte
with pickled green walnuts
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Gratineed Oysters
with tomato chili butter
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Stuffed Squash
with sausage, kale, and fermented poblano veloute
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Smoked Chicken Roulade
with spot prawn bisque, celery root, and wild mushrooms
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Eton Mess
with meringue, whipped cream, pastry cream, and huckleberries
Sitka & Spruce
1531 Melrose Ave
Seattle, WA 98122
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.
