The next Foodportunity, a series of networking events for Seattle food lovers and professionals, will take place on Monday, Oct. 28, from 6 p.m. – 9 p.m. at Tom Douglas’ Palace Ballroom, 2100 5th Ave.
A group of local food entrepreneurs and chefs will be available for questions and conversation in the lounge of the Palace Ballroom between 6:30 p.m. – 7:30 p.m.
· Mark Fuller Chef at Ma’ono Fried Chicken & Whisky maono.springhillnorthwest.com and 2009 Best New Chef byFood & Wine Magazine
· Heather Christo Chef, Food and Entertaining blogger at HeatherChristo.com and author of Heather Christo’s Generous Table: Easy & Elegant Recipes through the Seasons
· Mark Bitterman of specialty store The Meadow atthemeadow.com, and cookbooks Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks, and Salted: A Manifesto on the World’s Most Essential Mineral
· Becky Selengut is a private chef, columnist, comedy podcaster, cooking teacher and author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast and the upcoming, Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms
Northwest restaurateur Tom Douglas will provide his Palace Ballroom facilities to host the event and serve tastes from his famous kitchen. Additional participating restaurants showcasing and serving bites at the event will include, The Inn at Langley, McCracken Tough Restaurants, Le Zinc, Ray’s Boathouse and Catering, Dinette, La Bodega and many more. For a complete list of participating companies, visit http://www.foodportunity.com.
Foodportunity, created by Seattle event planner and food blogger Keren Brown, is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers, companies and all food-passionate people.
The event will be sponsored by Washington’s Beef Community. Attendees can have a “blind taste test” of different cuts of steak to test their taste buds and expand their culinary knowledge of beef. Participants will have the opportunity to win great beef prizes by interacting with the @WABeef Twitter handle and blog (ranchwifelife.com). Local ranchers will be on hand to connect with and answer questions about how beef is raised here in Washington.
Early admission is $25, $30 at a later date, which includes bites from restaurants and companies. Tickets can be purchased through BrownPaperTickets.com .
The first 40 Foodportunity ticket-holders to send an email to firstname.lastname@example.org will get a seat at the 8:30 p.m. “speed networking” session led by award winning food writer, Linda Miller Nicholson, of saltyseattle.com blog.
If you have any questions, please contact: kerenlovestocookatgmail.com
Or contact Event Coordinator, Marisa Ingram at marisaatfoodportunity.com.
About Keren Brown
Keren Brown, AKA Frantic Foodie, conceived of the food networking idea known as Foodportunity and has held dozens of food-related events in both Seattle and Portland. Recognized by MarthaStewart.com as “Doer of the Week,” Keren is the author of the Food Lovers’ Guide to Seattle and organizes events for Seattle food bloggers where she holds Q&A sessions with famous authors, tours of food companies, and other events to help bloggers interact. Keren’s food events information can be found at Frantic Foodie, http://www.FranticFoodie.com. For more information, visit http://www.foodportunity.com or follow @foodportunityse and #Foodprt.
About Washington’s Beef Community
Washington’s Beef Community describes the over 9,000 independent farmers and ranchers who raise beef in Washington, along with the processors and butchers who play a significant role in getting beef from the pasture, to the plate. The Washington State Beef Commission represents the beef community through beef promotion, research and consumer education, funded entirely by the $1.50 per head assessment paid by farmers, ranchers and feeders on all cattle sold in Washington State. The commission reaches out to foodies and consumers with beef information through events, Twitter (@wabeef) and Facebook (/WABeef)
About Tom Douglas
Tom Douglas creates deliciousness served with graciousness at 13 different joints, all in the Belltown and South Lake Union neighborhoods of Seattle. With more than 30 years dedicated to the Seattle restaurant scene, he is credited with putting the city on the culinary map. Beginning with Dahlia Lounge in 1989, Tom and his wife Jackie Cross expanded their kitchens with Etta’s, Lola, Palace Kitchen, Serious Pie (now with two locations), Seatown Seabar and Rotisserie, Serious Biscuit, Brave Horse Tavern, Cuoco, and most recently TanakaSan and Assembly Hall Juice and Coffee. He also owns the Dahlia Bakery, hosts culinary classes at the Dahlia Workshop, has an event space, Palace Ballroom, and runs Tom Douglas Catering. Tom is committed to Food Lifeline’s mission and is spearheading a capital campaign to raise funds for a new distribution warehouse to better serve the needs of the Western Washington community. More information can be found at http://www.tomdouglas.com