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Planes, Trains, and Traveling Chefs
copyright © 2014 matt's in the market photography and web design by flashpoint design

Planes, Trains, and Traveling Chefs!

Matt's in the Market brought one of the first culinary series of its kind to Seattle in the Spring of 2012. The series featured six critically acclaimed chefs from the West Coast - from California to Canada, working alongside Matt's Head Chef Chester Gerl.

Each dinner consisted of six courses, with our guest chef and Chester alternating courses throughout the meal. Each guest chef toured the Pike Place Market with Chester before each dinner to collaborate on their "Market-influenced" dishes. The series kicked off with Gabriel Rucker, Chef/Owner of LePigeon and Little Bird in Portland.

The dinners were held on select Monday nights that began on April 16th, 2012. Our intent was to raise awareness of the remarkable bounty that Pike Place Market has to offer and the importance an open Market has to the people of a city, its restaurants, and the greater culinary world. Owner Dan Bugge and Head Chef Chester Gerl understand this as well as anyone in the Seattle culinary scene, having made their home in the Pike Place Market for a combined total of 27 years.

We are thrilled to have provided you with the unique opportunity to have renowned chefs cook for you in your hometown, with one of the leading chefs and restaurants in Seattle. We want to thank all who attended what was undoubtedly some of the year's absolute finest and most unforgettable culinary experiences in not just Seattle, but in the entire country as well.

The Chefs (click images for chef bios)

Gabriel Rucker

Gabriel Rucker

April 16th, 2012
Photos from the dinner

Vikram Vij

Vikram Vij

April 23rd, 2012
Photos from the dinner

Ryan Farr

Ryan Farr

Postponed

Andy Ricker

Andy Ricker

May 7th, 2012
Photos from the dinner

Dominique Crenn

Dominique Crenn

May 14th, 2012
Photos from the dinner

Naomi Pomeroy

Naomi Pomeroy

June 11th, 2012
Photos from the dinner

Matt's in the Market

The Inn at the MarketWe would like to thank The Inn at the Market (206-443-3600) for their generous participation,
helping to make this remarkable series possible.