SATURDAY, JUNE 19
MAXIMILLIAN PETTY
EDEN HILL - Chef Maximillian Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. With aspirations well beyond his years, Maximillian started cooking at the age of 11 and shortly after, realized that he had a natural skillfulness and interest in cooking as a career. It would combine with his love of art, fascination with technology and his relentless desire to learn.
His fast tracked career has included positions at Jose Andres’ Zaytinya in Washington, D.C.; King Estate Winery in Eugene, Oregon; and Olivia in Austin, Texas, where he became executive chef at age 23. The creativity, dedication and discipline necessary to be an award-winning chef under the age of 30 was further recognized as a semifinalist for James Beard Award Rising Star of the Year in 2016, 2017 and 2018. His signature style and applied talent have created a notable chef with a solid reputation for intriguing and imaginative dishes at Eden Hill. He has recently opened Eden Hill Provisions down the street on Queen Anne. A counter service family restaurant focused around community and the perfect cheeseburger.
LIZ KENYON
MANOLIN - Born and raised in Missoula, Montana, Elizabeth Kenyon spent her earlier years running through the fields of her family's small farm and woods, streams, mountains, and lakes of the Treasure State. Farming, raising animals, fishing and hunting were a fact of life that helped instill core values and appreciation for seasonal and local ingredients that have stayed with her throughout her culinary career.
Growing up in a culinary focused family, Elizabeth sharpened her knives while helping her family run their businesses. These experiences solidified her passion and led to her enrollment at the New England Culinary Institute in Montpelier, Vermont. Leading to an internship in celebrated Portland, Oregon and an apprenticeship with famed Italian butcher Dario Cecchini. Later moving to Atlanta, Georgia to work for Ford Fry Restaurant Group at St. Cecilia.
These next few years exposed Elizabeth to a world's worth of techniques, flavors, and styles. In late 2015 Elizabeth and her husband moved to Seattle, Washington in search of new challenges while exploring the diversity of the Puget Sound and Northern Cascades. Since joining the team at Manolin, Elizabeth cannot imagine a better place to draw upon her experiences with local and sustainable farming, whole animal butchery, fresh caught and conscientiously harvested seafood, and the incredible seasonal bounty the Pacific Northwest has to offer.
With an insatiable appetite for learning, travels, and exploring, you can now find Elizabeth at the helm as Executive chef of Manolin and Rupee Bar. When she isn't in the kitchen, look for her on top of a mountain, wading through a stream or lighting a campfire somewhere in the great Pacific Northwest.
TONIGHT’S MENU
Lemon thyme scented tattoo and a shot of spicy plum tomato and chardonnay gazpacho and Yellow Tuna Tartare with pickled mustard seed, roasted red pepper, zucchini, endive, pepitas and avocado puree (Gluten Free, Dairy Free, Nut Free. Contains Fish, Seeds.) OR Pickled mustard seed, roasted red pepper, zucchini, endive, pepitas and avocado puree (Gluten Free, Dairy Free, Nut Free. Contains Seeds.)
Rockfish Ceviche with Aguachile verde, grapefruit, cucumber, red onion, serrano pepper, and chili oil (Gluten Free, Dairy Free, Nuts/Seed Free) OR Hominy with Aguachile verde, grapefruit, cucumber, red onion, serrano pepper, and chili oil (Gluten Free, Dairy Free, Nuts/Seed Free)
Potato juice consommé with poached duck egg, crispy duck confit, grilled asparagus, and sour onion (Dairy Free, Gluten Free, Nut/Seed Free) OR Potato juice consommé with grilled asparagus, and sour onion (Dairy Free, Gluten Free, Nut/Seed Free)
Coppa steak served with grilled corn polenta, chimichurri (Dairy Free, Gluten Free. Contains Nuts - Cashews, Pecans, Almonds) OR Grilled mushroom with grilled corn polenta and chimichurri (Dairy Free, Gluten Free, Nut Free)
Roasted peach posset with roasted white chocolate, brandied almond sponge, and lemon verbena (Contains Dairy and Gluten. Alcohol is cooked out completely.)