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.
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.
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.