Copperleaf Restaurant at Cedarbrook Lodge in Seattle, invites guests to celebrate Earth Day with a specially prepared five-course prix-fixe dinner, Friday, April 22.
In keeping with Copperleaf’s commitment to provide excellent farm-to-table cuisine sourced from local, natural and organic ingredients, a portion of the proceeds from the Earth Day dinner will be donated to Chefs Collaborative, the leading nonprofit network of chefs. The collaborative fosters a sustainable food system through advocacy, education, and collaboration with the broader food community.
To celebrate Earth Day, executive chef Mark Bodinet and his culinary team have created a menu highlighting the season’s freshest ingredients from local farmers, artisans and ranchers, as well as from Copperleaf’s chef’s garden.
“This specially prepared dinner celebrates the earth’s bounty,” says culinary director Roy Breiman. “Copperleaf has always focused on providing the best responsibly and locally sourced cuisine available, and Earth Day is the perfect time to showcase this commitment.”
Chef Bodinet’s menu features a selection of Northwest favorites, including English pea veloute with olive oil poached Hawaiian blue prawn; Yakima Valley asparagus with season morels, spring onion and verjus; lemon verbena ice cream with preserved cherry croustiant; and Theo’s pouring chocolate with homemade cinnamon doughnuts.
The five-course prix-fixe Earth Day dinner is $49 per person and is available from 5:30 to 9:30 p.m. on Friday, April 22, 2011. Sustainable and bio-dynamic wine pairings are available for an additional $30 per person.
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