Guest Chef Series2019-07-15T10:01:45+00:00

AN EXCEPTIONAL WINE COUNTRY EXPERIENCE

Summer Guest Chef Series

This summer, Eritage Resort will gather talented chefs from around the Pacific Northwest to join Eritage executive chef Brian Price and James Beard Award-winning chef Jason Wilson and create a six-course menu to celebrate the seasonal bounty of the region. The monthly series will give guests the chance to meet some of Washington’s best chefs, farmers and winemakers in a beautiful and intimate setting. Lodging packages are available for visitors to enjoy a long weekend in Washington wine country.

July 18

Featured Chefs  |  Meet the Chefs »
• Matt Broussard, Tom Douglas Restaurants
• Rock Silva, Georgetown Ballroom
• Andrae Bopp, Andrae’s Kitchen
• Chad Bostwick, Walla Walla Steak Co
• Brian Price, Eritage Resort
Winemaker: Kris Middleton, Owner of Cadaretta Wines

August 15

Featured Chefs  |  Meet the Chefs »
• Ethan Stowell, Ethan Stowell Restaurants
• Mitch Mayers, Sawyer
• Taichi Kitamura, Sushi Kappo Tamura
• Lauren Scully, The Lakehouse
• Jason Wilson, Fire & Vine Hospitality
• Brian Price, Eritage Resort
Winemaker: John Abbott, Devona

September 19

Featured Chefs  |  Meet the Chefs »
• Derek Simcik, Thompson Hotel
• John Sundstrom, Lark
• Roy Breiman, Columbia Hospitality
• Shota Nakajima, Adana
• Kalen Schramke, Adana
• Brian Price, Eritage Resort
Winemaker: Gilles Nicault, Long Shadows Vintners

Details, Packages and Reservations

Each evening in the series will begin at 6pm with cocktails and appetizers, with dinner to follow.
Dinner: $145 per person*

Lodging Packages

Dinner and one-night stay
1 Adult = $395*
• 2 Adults = $540*

Dinner and three-night stay
1 Adult = $895*
• 2 Adults = $1,040*

Reservations



*prices do not include service charge & tax.
Or you may book by contacting kteal@eritageresort.com or call 509.394.9202

FEATURED CHEFS  |  JULY

Guest Chef

Matt Broussard

Chef
Tom Douglas’s Palace Kitchen

One of Zagat’s 30 under 30, Matt Broussard is cooking in Seattle at Tom Douglas’s Palace Kitchen, and wrangling the blog, A Cook Named Matt, on days off. He occasionally hosts pop up restaurants inside the Pike Place Market.
Guest Chef

Andrae Bopp

Executive Chef/Owner
Andrae’s Kitchen

Food has always at the center of Andrae’s life from his high school days in Heidelberg Germany, to when he graduated from the French Culinary Institute located in New York City. Following graduation, Andrae worked and interned in some of the world’s finest restaurants; including Bouley, Danube, Balthazar and Le Bernardin. In 2012, Andrae opened a permanent restaurant inside the Cenex Convenience Store and has been garnering National attention and awards since, including: Pacific Northwest Caterer of the Year (2012), Best Food Truck Restaurant in North America (2016), Best Gas Station Breakfast in America (2016). And as been featured in The New York Times, Travel and Leisure Magazine, USA Today, Food and Wine, Wine Enthusiast, Sunset and many other Regional and National publications.

In his spare time, he enjoys traveling to Mexico, white water rafting, hiking, back country skiing as well as spending time with his family and his 4 Newfoundland dogs.

Guest Chef

Rock Silva

Executive Chef
Georgetown Ballroom

Walla Walla native, Rock Silva’s hunger for all things food have taken him near and far, from kitchens in Seattle to Australia.

After culinary school, Rock’s passion for hospitality grew by working in such temples as CRUSH, The Press Club, Ezard, and Vendemmia.

As current executive chef at Seattle’s Georgetown Ballroom, Rock shares his culinary craft with guests and their loved ones during special celebrations where Rock shares his belief that food is the single greatest element to any good party.

Rock believes in simple food. Food done right, with integrity, with thought, and with a good knob of butter.

Guest Chef

Chad Bostwick

Executive Chef
Walla Walla Steak Co.

Chef Chad was raised in Wenatchee, WA and graduated from the Wine Country Culinary Institute (WCCI) in Walla Walla. He was drawn to the culinary arts when he was ten years old and being treated for cancer at Children’s Hospital in Seattle. Because of his dreams of becoming a chef, the Make-a-Wish Foundation created opportunities for him to meet area culinary experts and experience delicious meals. One of his defining moments was when Seattle Chef Tom Douglas invited his family to the Dahlia Lounge, and there he witnessed the opportunity to positively affect people by creating experiences and lasting memories with flavor and hospitality. After recovering from cancer, Chad continued his restaurant career learning skills in both the front and back of the house. He has worked at both the Marcus Whitman Hotel and The Reserve House at Woodward Canyon. Dan Thiessen selected Chad as the Executive Chef for Walla Walla Steak Co. and Crossbuck Brewing after working with him at WCCI. Chad and his wife, McKenzie, enjoy spending time with family and friends, cooking, traveling and their dog, Pepper Dog.

Guest Chef

Brian Price

Executive Chef
Eritage Resort

As executive chef at Eritage Resort, Brian is dedicated to providing an exceptional experience in the dining room from the warm welcome to the first and last memorable bite. Brian was born and raised in Indianapolis, IN into a family that loved to cook. After attending college, Brian moved to New York and his big opportunity came while working at the Coffee Shoppe. The owners offered to pay his way through culinary school if he agreed to work there for a full year following completion of the course.  Brian graduated second in his class from the New York Restaurant School, a division of The New School.  In 2007, Brian moved to the central coast of California to serve as executive chef at Café Roma and F.McLintocks. He moved to Walla Walla in 2015 and was executive chef at the Ox and Cart before joining the team at Eritage.

When Brian isn’t behind the grill or chatting with guests at the chef’s counter, he stays fit at the gym and enjoys photography, interior design and exploring museums and wine tasting with his partner, David.

Guest Chef

Kristin M. Middleton

Owner
Cadaretta Wines

Kris Middleton was born in Aberdeen, Washington. She is a fifth generation Washingtonian and her family has been in business in Washington State since 1898 (120 years). Initially, the family business was focused on timber; but in more recent years, it has focused on agriculture in California and Washington State including wine grape growing and wine making.

Kris was educated in Washington State, New York, California and Spain. She currently resides in Seattle, Washington with her husband but spends extensive time in Walla Walla, WA. While growing up, she and her siblings were often allowed to taste wine at the dinner table which she thought was interesting but her real love of wine developed while living in Spain as a young adult. She later attended the “Professional Wine Studies program” at the Culinary Institute of America (CIA) at Greystone in St. Helena, CA and afterwards, she worked for an importer of Spanish and German wines. In 2006, she returned to the family business to work for Middleton Family Wines. She is currently focused on the sales and marketing of Cadaretta Wine, the Middleton Family’s small Walla Walla based winery and Southwind Vineyard, the Middleton Family’s Estate Vineyard in the Walla Walla AVA. Kris is an avid skier, tennis player, fly fisherwoman, traveler of the world and of course enjoying wine!

FEATURED CHEFS  |  AUGUST

Guest Chef

Ethan Stowell

chef/owner
Ethan Stowell Restaurants

Ethan Stowell is the chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Mkt., Red Cow, Frēlard Pizza Company, Bramling Cross, Marine Hardware, Tavolàta Capitol Hill, Cortina, and Super Bueno, as well as Goldfinch Tavern in the Four Seasons Hotel Seattle. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.
Stowell was named one of the Best New Chefs in America by Food & Wine in 2008 and chosen as a Best New Chef All-Stars in 2013. Stowell was named one of the Puget Sound Business Journal’s 2010 “40 Under 40.” In 2016, Stowell was named the Richard Melman Innovator of the Year. Ethan Stowell’s New Italian Kitchen was released in September 2010 from Ten Speed Press.
Guest Chef

Mitch Mayers

Executive Chef/Owner
Sawyer

Mitch Mayers is the owner and Executive Chef of Sawyer in Ballard. A Washington state native, Mitch was named one of Zagat’s 2018 “Eight Under the Radar Chefs to Know in Seattle”. The two-time Cochon555 Seattle winner draws from his extensive culinary experience, both formal and casual, to create inspired, light-hearted and tasty dishes. Mitch graduated from the Culinary Institute of America and Cornell’s Hotel School, interned at the Herbfarm, and went on to work for Hillstone Restaurant Group which landed him in Denver for several years. He moved back home to Seattle in 2014 and worked his way up the ranks at Lark becoming John Sundstrom’s chef de cuisine.
Guest Chef

Taichi Kitamura

Executive Chef/Owner
Sushi Kappo Tamura

Taichi was born and raised in Kyoto until he moved to the Seattle area at the age of 16.  After graduating from Seattle University, he had worked at the best Japanese restaurants in the city including Shiro’s where he learned the craft of sushi under Shiro Kashiba.  He opened Chiso restaurant in 2001 and now owns and operates Sushi Kappo Tamura.  He is a three time James Beard Award nominee and also a winner of the food network’s Beat Bobby Flay.  He enjoys fly fishing and cooking for his family.
Guest Chef

Lauren Scully

Sous Chef and Pastry Chef
The Lakehouse Bellevue

Live your dream and share your passion are some of Lauren Scully’s guiding words from the Holstee Manifesto.  As sous chef and pastry chef at The Lakehouse Bellevue, she says that it makes her proud when guests feel the heart and passion she puts into the preparation of her food.

Lauren graduated from Western Washington University with a BA in business administration and then went on to graduate from Le Cordon Bleu in Paris with a Diplôme de Patisserie. Prior to joining The Lakehouse, Lauren was the pastry chef at RN74 and joined The Lakehouse in May 2017 as part of the opening team and loves the creative freedom that the culture and The Lakehouse provides.

Guest Chef

Chef Jason Wilson

Culinary Director
Fire & Vine Hospitality

Jason’s tenure in the restaurant business spans more than 25 years. His talent for cooking American regional food in the Pacific Northwest has earned numerous awards in the culinary world. His first restaurant, Crush, propelled him as an innovator in modern cooking styles and a leader in fine dining, both locally and nationally. 

Opening Miller’s Guild brought a new level of wood-fired craft cooking to Seattle and earned a spot on Fodor’s “Top 10 Steak Houses in the Nation.” Jason’s approach as an innovative and entrepreneurial chef has also helped him play an influential role as the Executive Chef and Product Developer for Coffee Flour. In June 2017, as part of Fire & Vine Hospitality, he opened The Lakehouse, a modern Northwest farmhouse, and Civility & Unrest, a speakeasy-inspired cocktail lounge in Bellevue’s new Lincoln Square Expansion and W Hotel Bellevue.

Jason’s restaurants and culinary work have garnered numerous accolades. He is a proud recipient of James Beard Award Best Chef Northwest, Food & Wine magazine’s “Best New Chef” and Puget Sound Business Journal’s “40 under 40”.

Guest Chef

Brian Price

Executive Chef
Eritage Resort

As executive chef at Eritage Resort, Brian is dedicated to providing an exceptional experience in the dining room from the warm welcome to the first and last memorable bite. Brian was born and raised in Indianapolis, IN into a family that loved to cook. After attending college, Brian moved to New York and his big opportunity came while working at the Coffee Shoppe. The owners offered to pay his way through culinary school if he agreed to work there for a full year following completion of the course.  Brian graduated second in his class from the New York Restaurant School, a division of The New School.  In 2007, Brian moved to the central coast of California to serve as executive chef at Café Roma and F.McLintocks. He moved to Walla Walla in 2015 and was executive chef at the Ox and Cart before joining the team at Eritage.

When Brian isn’t behind the grill or chatting with guests at the chef’s counter, he stays fit at the gym and enjoys photography, interior design and exploring museums and wine tasting with his partner, David.

FEATURED CHEFS  |  SEPTEMBER

Guest Chef

Derek Simcik

Executive Chef
Conversation and Thompson Seattle

Derek Simcik spent his formative years experiencing foods from around the world having lived in Greece, Tunisia, Germany, France, Hong Kong, Japan and Austria all before the age of 20. Born in Athens, Greece to American parents, Derek has a great respect for local culture and their unique cuisine. Today, Derek takes advantage of the bounty of the Pacific Northwest at Thompson Seattle, where he recently unveiled his newest restaurant concept, Conversation. He previously opened Scout PNW in the same space, named one of “Seattle’s 10 best new restaurants of 2016” by the Seattle Times. In his role, Chef Derek also oversees all culinary direction for The Nest rooftop, hotel events, and regional culinary operations for affiliated properties in the Seattle area.
Prior to joining Thompson Seattle, Derek spent 8.5 years at Kimpton Hotels and Restaurants opening two Washington, D.C. hotspots, Morrison House and Jackson 20, before taking the helm at Chicago’s Atwood in 2009. As Executive Chef of Atwood, Derek won wide acclaim in his four-plus years of service. In 2014, Derek opened Santa Barbara’s bohemian oasis, Outpost at The Goodland, in a dual role as the Executive Chef and General Manager.
Guest Chef

John Sundstrom

Chef/Owner
Lark, Slab Sandwiches + Pie, Southpaw

John Sundstrom started his cooking career with a four-year apprenticeship under classically trained sushi chef Yasuyuki Shigarami. After that, he went on to graduate from the New England Culinary Institute and cook at some of the country’s best resorts before moving to Seattle in 1991.

After eight years of cooking in Seattle, Sundstrom decided to spend a year traveling and learning. First, he set off to Japan to taste and research Japanese food and culture, then he went on to a working tour of New York and San Francisco’s finest kitchens, a sort of “Culinary Graduate School.” Within a year of returning to Seattle, he was named one of Food & Wine’s Best New Chefs of 2001 while at the W Seattle’s Earth & Ocean.

In 2003, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife, JM Enos, and partner, Kelly Ronan. In December of 2014, Sundstrom relocated Lark to a larger space, and opened Slab Sandwiches + Pie in the same building.

In 2013, Sundstrom published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In August of 2016, Sasquatch released Lark: Cooking Wild in the Northwest, a paperback edition that includes a new chapter on favorite larder items. In December of 2016, Sundstrom opened Southpaw, his foray into wood-fired pizza, in the original Lark space.

Sundstrom has been featured on the Food Network’s Best Of and Food Nation as well as the PBS original series Chefs A’ Field, which was nominated for a James Beard Award. Sundstrom himself won the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014. He has participated in multiple Cochon 555 competitions, and won twice in Seattle. Sundstrom was honored to be a speaker at René Redzepi’s MAD5 Symposium in Copenhagen in the summer of 2016.

To learn more, visit www.larkseattle.com.

Guest Chef

Shota Nakajima

Chef/Owner
Adana

Chef Shota began his culinary journey at the age of sixteen, working for an acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, this experience changed Chef Shota’s perspective on cooking.

Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States.
In 2017 competed on Iron Chef Gauntlet and in 2018 was a semi-finalist for the James Beard Award.

Guest Chef

Kalen Schramke

Executive Chef
Adana

Chef Schramke brings with him almost 20 years of culinary experience, cooking in kitchens all over the world from California to New York to Sweden.

Chef Schramke says his love for food was instilled in him at a very young age by his grandparents who owned an organic apple and peach orchard in Michigan which is where he spent his summers as a child. Chefs Shota & Schramke will work together to find balance and perspective in the elegant yet approachable Japanese dishes for which Adana has become known.
Guest Chef

Roy Breiman

Director of Culinary
Columbia Hospitality

A graduate of La Cordon Rouge Culinary School in Sausalito, California, Breiman began his career in 4-and 5-star restaurants in San Francisco and New York City. Drawn by centuries of history and culinary tradition, Breiman moved to France, where he lived for several years. During his time there, he worked in Michelin-starred restaurants such as Les Trois Marches in Versailles; La Bourride in Caen, Normandy; Le Château Eza in Eze Village; and Restaurant Chantecler at Hotel Negresco in Nice.

Upon his return to the United States, Breiman brought critical acclaim to the Three Star Michelin Meadowood, Napa Valley, through his international promotion of food and wines of the region.

Roy’s most recent endeavors include competing on the Food Network Show “Beat Bobby Flay” where he successfully brought back a win to the Seattle area and also the successful completion of “Wine Country Chefs Table” published by Lyons Press (Release Nov 20, 2012) centered on one of the world’s premier wine making region and renowned culinary destination, Wine Country Chefs Table is a regional cookbook and travelogue spanning both the Napa and Sonoma Valleys.

Guest Chef

Brian Price

Executive Chef
Eritage Resort

As executive chef at Eritage Resort, Brian is dedicated to providing an exceptional experience in the dining room from the warm welcome to the first and last memorable bite. Brian was born and raised in Indianapolis, IN into a family that loved to cook. After attending college, Brian moved to New York and his big opportunity came while working at the Coffee Shoppe. The owners offered to pay his way through culinary school if he agreed to work there for a full year following completion of the course.  Brian graduated second in his class from the New York Restaurant School, a division of The New School.  In 2007, Brian moved to the central coast of California to serve as executive chef at Café Roma and F.McLintocks. He moved to Walla Walla in 2015 and was executive chef at the Ox and Cart before joining the team at Eritage.

When Brian isn’t behind the grill or chatting with guests at the chef’s counter, he stays fit at the gym and enjoys photography, interior design and exploring museums and wine tasting with his partner, David.