Espelette Week @ Bar Melusine
Normandy Dinner 2018 @ Walrus
A storied Boat Street Café tradition, The Normandy Dinner continues at The Walrus and the Carpenter. It’s our 8th year— Let’s celebrate big!
An oyster and cider reception, will be followed by a four course meal, celebrating the flavors and ingredients of Normandy, prepared by James Beard Award winning Chef Renee Erickson and her team.
$150 for oyster reception, four family-style courses, drink pairings, and service included. Tax not included.
6pm, Sunday October 21st.
Joining us with friends? Let us know who you would like to be seated near; we will do our very best!
POP-UP WITH CHEF JEREMY SEWALL @ BAR MELUSINE
SAVE THE DATE: Saturday October 27th starting from 5PM!
Bar Melusine is welcoming back Chef Jeremy Sewall of Row 34 and Island Creek Oyster Bar in Boston! On top of our dinner menu, Chef Jeremy will be featuring two varieties of East coast oysters, tuna crudo, Maine lobster rolls, lobster agnonoltti and butterscotch pudding.
Join our team with Renee and Jeremy at the oyster bar on the 27th.
Reservations available HERE, walk-ins always welcome.
Block Talk @ Bateau [11.04.18]
Bateau’s Block Talk class returns on Sunday November 4th!
Join us for an in-depth butchery demonstration in our Bateau kitchen with house butcher, Tom Coss.
Followed by Bateau burgers & beers in the dining room.
$225 per guest—includes fore quarter butchery demonstrations; take home rib eye, 5lbs of ground beef, and ‘Bateau To-Go’ burger fixings; prepared burger, frites, and beer lunch; tax and gratuity.
Limited to 8 guests. Get those tickets now!
Watch Tom’s butchery demonstration with ChefSteps LIVE here:
DORIE GREENSPAN AUTHOR LUNCHEON @ BAR MELUSINE
We’re thrilled to partner with the team at our favorite local book chop Book Larder to celebrate beloved writer Dorie Greenspan’s latest, Everyday Dorie. With her latest, Dorie shares the recipes she cooks in both her kitchens, in the US and in Paris, and the meals she shares with friends and family every day. With it’s French influence firmly rooted in the abundance of the Pacific Northwest, we thought Bar Melusine would be the perfect spot to experience a book that exemplifies these two cuisines.
Sea Creatures Executive Chef Bobby Palmquist is crafting a menu inspired by Everyday Dorie, that you’ll enjoy with wine. And of course you’ll take home a signed copy of Everyday Dorie.
Join us on Capitol Hill for an afternoon of good food and conversation.
Reservation includes 3 course lunch, wine, service, and a signed copy of the $35 book. Please note that reservations are not refundable.
BOOK YOUR TICKETS THROUGH BOOK LARDER. LINK BELOW!
Carman Ranch Dinner @ Bateau
Similar to our Barbaresco & Beef, Beef & Burgundy and Beef & Barolo dinners..
Bateau will be welcoming the Carman Ranch team for a collaboration of great wine and of course.. beef.
Sunday November 11 6:30 - 9PM
$225 all inclusive 3-course meal featuring the beef of Carman Ranch, brought to you by Chef Taylor Thornhill and in house butcher Tom Coss. Wine pairings selected by Bateau’s Sommelier Andrew Bresnik and Sea Creatures Wine Director Carrie Omegna.
A chance to eat a meal with a Pacific NW Rancher Cory Carman (pictured below) and our Chef Renee Erickson.
Cory Carman’s belief in the ecological and health benefits of grassfed beef brought her home to the pristine pastures of Wallowa County in 2003. After graduating from Stanford University with an environmental policy degree, and working in public policy in Washington DC, Cory set her sights on transitioning the ranch where her family has lived and raised cattle for more than 100 years, to 100% grassfed beef. A decade later, Carman Ranch has become a vibrant example of holistic ranching and land regeneration, offering 100% grassfed, grass-finished beef and pastured pork to an audience that includes health care providers, fine dining establishments and retail consumers. With her own ideas and plan, the ranch is always changing, but much remains the same. Cory’s three children, Roan and twins Ione and Emmett, are growing up much as the generations before them — respecting the land and their animals.
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