Seattle chefs host sold-out food tour
The James Beard Foundation's national tour stopped at the Four Seasons Hotel, where local restaurateurs discussed rising costs and recent business growth.
By Javier Sanders ·
The James Beard Foundation held its Taste America tour at the Four Seasons Hotel Seattle on Sunday. The event filled every available ticket three weeks before the date. The gathering brought together local chefs, beverage producers, and independent restaurant owners in one room.
Anne McBride, the foundation's vice president of impact, described the current economic climate as difficult for the industry. She noted that costs for ingredients, energy, and insurance have all increased. "It's a hard time to have an independent restaurant in this country," McBride said. She encouraged guests to visit their favorite establishments often.
The program featured a walk-around tasting with stations run by prominent Seattle chefs. Tom Douglas and Ethan Stowell both participated in the event. Jhonny Reyes of Lenox, a member of the foundation's TasteTwenty cohort, also served food. Kyu Han, executive chef at Sugo Hand Roll Bar, presented traditional Japanese curing techniques. He prepared dishes using kasuzuke, a marinade made from miso and sake lees.
Han reported that his restaurant chain is currently expanding. He stated that the company just opened a location in Lynnwood. The team is also growing its presence in Woodinville and across Seattle. This expansion stands out in a market where many independent restaurants are struggling to maintain operations.
The Four Seasons Hotel has hosted the tasting for five consecutive years. Mark Hicks, a representative for the hotel, said the event has changed over time. He noted that the lineup now includes more wineries and food producers from across Washington state. The hotel values the opportunity to gather regional culinary talent in a single location.
McBride observed that dining habits are shifting. Patrons are paying closer attention to where they spend their money. Restaurants are responding by focusing on transparency and memorable service. The foundation's tour spans 20 markets in the United States. The Seattle stop served as a platform for advocating for small dining businesses.
