VIP ticket holders can enjoy a unique food experience curated by chef Ethan Stowell featuring many of Seattle’s top restraunts. Back for another great year, featured winemakers, Mark McNeilly of Mark Ryan Winery and Trey Busch from Sleight of Hand Cellars will be pouring their favorites from their Underground Wine project during the VIP portion.
2019 Chefs
Our 2019 VIP chefs
She has created Plum Restaurants to answer the need for complete, plant-based meals focused on organically-grown seasonal vegetables, non-GMO soy, and organic and local fruits and herbs from family-owned farms. Chef was also recognized as a top chef changing food in America.
Bella Sangar is a chef, farm to table cooking instructor, and passionate entrepreneur.
A James Beard winning chef, she began running the Elliott Bay Café in 2008, where she served an organic and sustainable menu, she followed her success with the opening of Terra Plata in 2015.
One of the country’s most acclaimed chefs, Renee Erickson is a James Beard award winning chef and owner of Sea Creatures Concept’s: The Whale Wins, The Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau, and General Porpoise Doughnut & Coffee.
Chef Holly Smith opened Cafe Juanita in the spring of 2000 to showcase her passion for hospitality and the cuisine of Northern Italy. Cafe Juanita was nominated for Outstanding Service and Outstanding Restaurant by the James Beard Foundation.
Nicole graduated from the Le Cordon Bleu Culinary Program in Scottsdale, Arizona. She has spent the last decade working in food & beverage-from slinging pizzas to extracting perfect espresso, to fine dining French cuisine. After some time at Mkt. and Staple & Fancy, she is now the Chef at How To Cook A Wolf.