Chef's Night Out means food for more

October 25, 8:01 AMSeattle Restaurant ExaminerJay Friedman

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Mark your calendars: The 11th annual Chef’s Night Out Culinary & Wine Experience will take place on Sunday, November 8th, 2009 at The Golf Club at Newcastle. It's a fun, one-of-a-kind evening that showcases fifteen of the Seattle-area’s top culinary talents. Food for you, but food for more. With help from sponsors Charlie’s Produce and Whole Foods Market, 100% of tickets sales and proceeds benefit Operation Frontline - a partnership of the local non-profit Solid Ground and the national anti-hunger organization Share Our Strength.

Operation Frontline conducts cooking-based nutrition and financial planning courses, teaching the foundations of cooking skills, food safety, budgeting and nutrition knowledge that can help families at risk of hunger and malnutrition make healthier food choices. Through its efforts, Operation Frontline serves well over 300 Washington State families each year.

Each ticket to Chef’s Night Out will sponsor one child through a six week series of cooking classes! As for your dinner: A spin of the wheel determines which chef personally prepares and serves a five-course meal with wine pairings exclusively to a table of ten guests.
This year’s participating restaurants and their chefs include:
• Barking Frog at Willows Lodge — Bobby Moore
• bin on the lake — Scott Lents
• Blue Ribbon Cooking LLC— Mike Duppenthaler
• The Calcutta Grill at The Golf Club at Newcastle — Carisa Butterworth & Matthew Whinihan
• Library Bistro/Bookstore Bar/Alexis Hotel — Tiffany Layco & Erica Jacobs
• Pomegranate Bistro/Lisa Dupar Catering — Lisa Dupar & Jonathan Zimmer & Seth Hammond
• Red House Beer, Wine & Tapas — Frank Lucarelli
• Salish Lodge & Spa — Jack Strong
• Six Seven Restaurant — Jordan Mackey & John Roberts
• Spazzo Italian Grill & Wine Bar — Peter Kelly & Kris Evans
• Taberna del Alabardero — José Guzman
• Third Floor Fish Café — Greg Campbell
• Tom Douglas Restaurants – Angela Rudig of Lola
• Tulalip Bay Restaurant — Dean Shinagawa

Last year's event sold out, so pick up your tickets soon.