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Best Chef Northwest: Matt Dillon jbfauthor jbfauthor. May 07, 2012. Search Recipes. Go. Matt Dillon. Sitka & Spruce, Seattle . This is Matt's first Beard Award. Twenty-five years from now, he hopes to spend his time hunting, shrimping, cooking, and perhaps starting a second career in social justice or ski patrol.
Matt Dillon (chef) Alchetron, The Free Social Encyclopedia
Chef / Matt Dillon. Matt Dillon. Sitka & Spruce. The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America's food culture and champion a standard of good food anchored in talent, equity, and sustainability.
Matt Dillon (chef) Alchetron, The Free Social Encyclopedia
Culinary school eventually followed, and around 1992, Dillon got his hands on one of Jerry Traunfeld's Herbfarm menus during his vaunted era as head chef there. Dillon knew immediately that he.
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Matt Dillon is an American chef and restaurateur in Seattle, Washington.
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Country. United States. Coordinates. 47°36′53″N 122°19′42″W. / 47.61472°N 122.32833°W / 47.61472; -122.32833. Sitka and Spruce was a restaurant by Matt Dillon in Seattle, in the U.S. state of Washington. [1] The business earned Dillon a James Beard Foundation Award in the Best Chef: Northwest category.
Matt Dillon
After 14 years, James Beard Award-winning chef Matt Dillon has decided to close his beloved first restaurant Sitka & Spruce in Melrose Market.The Capitol Hill restaurant, located at 1531 Melrose Avenue, will serve its last meal on December 31 of this year, though lunch hours may be affected in the mean time.. Sitka & Spruce originally opened in 2006 in a strip mall in Eastlake.
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Over the years we've featured several of Seattle chef Matt Dillon's restaurants, including the much lauded Sitka & Spruce and the Corson Building.Dillon, who is currently at the helm of five Seattle restaurants, still cooks almost nightly at Bar Ferdinand, his wine bar in Capitol Hill, so we were surprised to learn that he also takes a very hands-on role in running the estate that supplies.
Matt Dillon Matt Dillon Photo (10720755) Fanpop
Dillon sees creative bright spots in the Seattle restaurant scene, pointing to the work of chef Sun Hong at his eight-seat By Tae and to chef Edouardo Jordan's Ravenna trio Salare, JuneBaby and.
Matt Dillon Matt Dillon Photo (10720746) Fanpop
Viewing 1 of. Matt is the widely acclaimed chef and owner of Sitka & Spruce, as well as his recent gem, The Corson Building, in Seattle's blossoming Georgetown neighborhood. He's been recognized by the James Beard Foundation and tapped as a Food & Wine Best New Chef, largely based on the extraordinary Mediterranean-inspired dishes he.
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Matt Dillon The non-strategic master. Looking at what Chef Matt Dillon has created (Sitka & Spruce, The Corson Building, bar ferd'nand, the Old Chaser Farm, bar Sajor, the London Plane), you envision planning sessions, timelines, concept creation. Instead what you have is a more "it seemed right at the time" evolution.
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Matt Dillon just announced via email that he's closing Sitka and Spruce, his original and landmark restaurant that somehow managed to be daring and original while presenting Northwest ingredients at their most essential. Dillon didn't offer an explanation, exactly, but said in his note: "At this mesmerizing juncture of our world.
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A Matt Dillon-owned bakery seemed inevitable. And as Leslie Kelly wrote about earlier this month, Dillon's opening that bakery, London Plane, inside a Melrose Market-like mixed-use space in springtime. There'll also be a flower shop owned by Dillon's partner in the large space, Katherine Anderson of Marigold & Mint, as well as a wine bar.
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Just a month after closing his storied restaurant Sitka & Spruce, prominent Seattle chef Matt Dillon has shuttered his remaining Seattle spot, Bar Ferdinand.While Dillon remains a partner in.
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Chef-owner Matt Dillon, most recently of the Stumbling Goat, offers a menu that's an unusually sensitive barometer of Northwest seasons.Thick, curled fiddlehead ferns are pickled and matched with.
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The restaurant that clued Seattle into Matt Dillon's staggering talents evolves with every new chef, but the space in Melrose Market remains forever atmospheric, with its vintage glass panes and pastoral open kitchen. Current steward Danny Conkling carries the torch of a restaurant whose brunch menu should get way more acclaim.
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Matt Dillon is cooking four nights a week at Upper Bar Ferdinand, the wine bar and bottle shop he and Marc Papineau quietly opened in March. Adjacent to a spacious courtyard at the far end of.
