Woodmark Hotel Culinary Team on the Move in Seattle
Our culinary team at the Woodmark Hotel has been on the move, participating in two major chef-centric events this month.
The Woodmark’s Executive Chef Brian Cooper treated hundreds of hungry foodies to his Scallops wrapped in Spanish chorizo with a saffron corn jus at last week’s Kirkland Uncorked. This festival is a regional showcase of art, food and wine on the picturesque shores of Lake Washington in Kirkland, Washington taking place every July. Benefiting the Hope Heart Institute, Kirkland Uncorked features artist showrooms, a boat show, and dog modeling contest in the Promenade and a Tasting Garden with grilling demonstrations, wine tasting and live music.
Meanwhile, bin on the lake’s Chef de Cuisine R. Paul Hyman was cooking up lamb at Burning Beast. Known in the northwest as “the world’s best feast in a field” this unique event features more than a dozen of Seattle’s finest chefs preparing sustainably raised meats and fish using humankind’s most basic tool – fire.
Those that want a more conventional Seattle dining experience can find Chef Hyman’s fish focused menu at bin on the lake, and Chef Cooper’s fresh familiar favorites at the Beach Café, next to the Woodmark Hotel in Kirkland, on the shores of Lake Washington.