Matt's in the Market brought one of the first culinary series of its kind to Seattle in the Spring of 2012 and continued the series in 2013:
We welcomed six critically acclaimed chefs, including James Beard Award Winners, Food and Wine Magazine's Best New Chefs, a Top Chef star, and the Man Who Brought the South to the Big Apple.
Each dinner consisted of six courses with Matt's in the Market's Chef Shane Ryan and the guest chef alternating courses throughout the evening and collaborating on one course. Guest chefs will tour Pike Place Market with Chef Shane Ryan before each dinner to plan their market-influenced dishes. Our intent is to raise awareness of the remarkable bounty that Pike Place Market has to offer and the importance of open market has to the people of a city, its surrounding restaurants, and the greater culinary world.
Monday, June 10: Kevin Nashan (Sidney Street Cafe - St. Louis) – Prior to taking over at Sidney Street, the 2013 James Beard Award semifinalist for Best Chef Midwest manned the kitchens of some of the world's most prestigious restaurants including Commander's Palace, Le Français, Restaurant Daniel, Martín Berasategui, and the legendary elBulli in Spain.
Monday, June 24: Dale Talde (TALDE – New York City) – In addition to making a name for himself in the kitchen of his namesake restaurant, Talde gained notoriety as a contestant on season 4 of Bravo's "Top Chef."
Monday, July 8: Rob Newton (Seersucker – New York City) – Newton is credited with bringing the authentic, rustic flavors of his native Arkansas to New York. The New York Times called Seersucker "urbane, soft spoken and modern, the kind of place where actual residents of Chapel Hill, Nashville or Birmingham might go on a Saturday night."
Monday, July 22: Gabriel Rucker (Le Pigeon; Little Bird – Portland) – Rucker returns to Planes, Trains, and Traveling Chefs for a second consecutive year, coming off of his 2013 James Beard Award win for "Best Chef – Northwest." Rucker also won the 2011 James Beard "Rising Star Chef of the Year" Award – he was the first Oregon chef to do so.
Monday, August 5: Jamie Malone (Sea Change – Minneapolis) – A Food & Wine Magazine "Best New Chef" selection for 2013, Malone has been noted for running "one of the country's best sustainable seafood restaurants." Regarding her approach to seafood, Malone told Food & Wine, "I'd ordered an ahi tuna [for the restaurant], and it missed its flight." [The fish she serves isn't] "Just a commodity that you can go and get at the store. Each fish is special, and if he misses his flight, we don't get to have that fish."
Monday, August 19: Jenn Louis (Lincoln; Sunshine – Portland) – A Food & Wine Magazine "Best New Chef" selection for 2012, Louis is known for her scrumptious takes on unpretentious food, like baked eggs and fried chicken with waffles. She has also been featured in the New York Times and the Wall Street Journal's "Slow Food Fast."
Use the links below for more information about the participating chefs.