SkyCity's Chef Jeff Maxfield To Serve Sold-Out Dinner at NYC's Celebrated James Beard House on October 19

SEATTLE, Oct. 1, 2013 /PRNewswire/ -- The Space Needle's Executive Chef Jeff Maxfield of SkyCity at the Needle has the distinguished honor to showcase his culinary skills to a sold-out crowd on Saturday, October 19, at the historic James Beard House in New York City. Maxfield's "Savoring Seattle" menu is part of the Beard House's guest chef event series where top chefs throughout the world are invited to present a themed menu. Chef Maxfield will showcase the delicious bounty of the Pacific Northwest through dishes that highlight seasonal fall ingredients, as well as regional delights of land and sea.

Chef Maxfield is becoming one to watch in the region, as the Seattle dining scene becomes a true contender on the nation's culinary stage. He cultivated his passion for locally sourced, in-season, "Pacific Northwest" gastronomy under the guidance of chef, mentor and author Greg Atkinson at Seattle's Canlis, where at age 19 Maxfield became the youngest Sous Chef in the history of the restaurant. He is now a rising star and leader within the acclaimed Seattle food scene, and is taking the SkyCity experience to new heights.

"When conceptualizing this menu, I kept the flavors of the Pacific Northwest in mind, but also wanted to pay homage to James Beard, his roots, his passion for food, and his dedication to our craft," said Chef Maxfield. "I read that Beard spent summers with his family at the beach in Gearhart, Oregon, fishing, gathering shellfish, wild berries and cooking meals with whatever he caught. You will see hints of this throughout the menu I am presenting in New York. He provided a great inspiration for this dinner. It's an honor to have this opportunity."

The menu will include:

Hors d'Oeuvre

Paired with Domaine Ste. Michelle Space Needle Cuvee

• Shigoku Oysters with Bull Kelp, Crispy Geoduck and Smoked Steelhead Roe
• Pickled Coho Salmon with Cipolline on Bluebird Grain Farms' Emmer Wheat Thins
• Crispy Quinault Razor Clams with Phocas Farms Saffron Aioli
• Sous Vide Muscovy Duck with Salmonberry Preserves and Smoked King Bolete Mushrooms
• Carlton Farms Pork Shank-Spot Prawn Potstickers with Oregon Wasabi-Yuzu Glaze

Dinner

• Skelly's Butter Clams with Red Onion-Bacon Jam, Herbed Pain de Mie and Miner's Lettuce paired with Cristom Pinot Gris 2012
• Yakima Valley Corn Soup with Anderson Ranch Lamb Bacon, Dungeness Crab and Heirloom Tomatoes paired with Sparkman Cellars Lumiere Chardonnay 2012
• Wild Chinook Salmon with Honeycrisp Apples, Pacific Distillery Pacifique Absinthe, Oxbow Farms Lacinato Kale and Holmquist Hazelnut-Crusted Ozette Potatoes paired with Archery Summit Premier Cuvee Pinot Noir 2011
• Cedar Paper-Roasted Anderson Ranch Lamb Loin with Chanterelle and Lobster Mushrooms, Black Garlic and Oregon Truffle, Douglas Fir Jelly paired with Betz Family Winery La Serenne Syrah 2010
• Mocha-Braised Double R Ranch Short Ribs with Sunchokes, Young Crimson Beets, and Theo's Cocoa Nibs paired with Andrew Will Ciel Du Cheval Vineyard Red 2009
• Woodinville Whiskey-Chocolate Pot de Creme with Goat's Milk Caramel and Mountain Huckleberries paired with Sonoris Red Wine Port 2010

"Establishing SkyCity as a culinary leader has been a priority for the Space Needle and Chef Jeff's expertise and pedigree have truly elevated the cuisine and first-in-class experience we seek to give all guests of the Space Needle," said president and CEO of Space Needle, Ron Sevart. "We're excited to celebrate this achievement with Chef Jeff in New York, and we're most excited to experience such an inspired menu."

Dinner will begin with a wine and hors d'oeuvres reception at 7 p.m., followed by a five-course chef's tasting menu. For more information call 212-627-2308 or for online reservations visit www.jamesbeard.org. Tickets are $130 for members of the James Beard Foundation or $170 per person for the general public. This dinner is currently sold out, but there is a wait list available.

To provide Seattleites and SkyCity guests a chance to experience Chef Jeff's James Beard tasting menu, it will be offered for a limited time, from October 1-11 for $99, plus tax and gratuity. Each course will be paired with a wine of SkyCity's wine director's choosing. Reservations can be made by calling SkyCity at 206-905-2100.

About SkyCity at the Needle

The Space Needle's award-winning revolving restaurant, SkyCity at the Needle, features locally-inspired fine dining and unparalleled 360-degree views of Seattle from atop of the city. 

Led by Executive Chef Jeff Maxfield, the menu infuses regional, in-season ingredients hand-selected and sourced from local farmers and fishermen to deliver the culinary vision of SkyCity and the Pacific Northwest.

Built as the centerpiece and inspiration for the 1962 Seattle World's Fair, the Space Needle has since become a part of the Seattle experience and the globally recognized icon for the city. Open year-round, the Space Needle hosts more than a million visitors per year. For more information visit: www.spaceneedle.com/skycity-restaurant/.

For Information, contact:
Joleen Zanuzoski
GreenRubino for SkyCity at the Needle
Phone: 206-452-8189
Email: [email protected]

SOURCE SkyCity at the Needle