UPDATE: Lara Hamilton just got in touch to tell me that, five hours after tickets went on sale, this event is officially sold out. Woah.
Tickets go on sale today for what sounds like a truly unforgettable night: Chefs Blaine Wetzel (Willows Inn on Lummi Island) and Matt Dillon (Sitka & Spruce, Bar Sajor, London Plane, The Corson Building) are teaming up to cook a five course meal (with Syncline wines to match) on November 18th to celebrate world renowned chef Rene Redzepi's three-volume book, A Work in Progress. Wetzel worked for Redzepi at Noma in Copenhagen (currently ranked number two on the S. Pellegrino list of the World's 50 Best Restaurants) before joining Willows three years ago, and many see Wetzel as a prodigy who'll one day reach the same renown. Dillon, of course, won the Best Chef Northwest James Beard award in 2012.
The feast will take over Occidental Square, which will be transformed for the evening. Wetzel and Dillon will prepare a menu of locally sourced meats and vegetables at Dillon's Bar Sajor as Redzepi signs books across the park at London Plane. I'm told that this will be a plated dinner, likely served family-style, and that the chefs will alternate courses.
The price for the evening is $200 and includes dinner, dessert, wine and coffee as well as Redzepi's book. The chef is making just seven stops in the U.S. on his book tour, and the Seattle stop is being hosted by Lara Hamilton of Fremont cookbook shop, Book Larder.
If the evening is anything like the dinner Book Larder hosted at Matt Dillon's Vashon Island farm last year for Magnus Nilson's Faviken book launch, it'll be a night you won't soon forget.
Buy tickets through Book Larder's website.