When Danielle Custer first came to Fuller’s, the Seattle Sheraton’s restaurant, in the 1990s she had an immense impact on the Seattle culinary scene. Subsequently, she was equally divine at 727 Pine (Elliot Hyatt) until the management decided they wanted an ordinary chain hotel restaurant (read “cheaper ingredients”) and Danielle resigned her position there.
As I wrote in an earlier post, Danielle has happily landed on her feet at the Seattle Art Museum. She is the culinary director of Bon Appetit (the museum’s cafe is of the same name). As such, she is responsible for the cafe and all museum catering and special events.
Danielle hosts special dinners every few weeks. Unfortunately, with three babies at home it’s tough to get to events like this so I haven’t been yet. But if the dinner I ate at 727 Pine is any indication, these SAM dinners are worth the trip. For her upcoming dinner, Danielle has invited Cynthia Nims, whose Salmon has just come out to cook all things salmon for her grateful culinary patrons. Here’s the menu:
DINNER MENU
Trio of Salmon Nibbles:
Lomi lomi Salmon /
Salmon Salad-Stuffed Tomatoes /
Gin & Juniper Cured Salmon
*
Salmon and Scallop Terrine
*
Herb-Tattooed Salmon with Tomato-Herb Salad
*
Yukon River King Salmon with
Olmstead Orchards Rainer Cherries,
Broken Balsamic Reduction &
Smoky Almond Beurre Noisette
*
Red Currant Sorbet
& Chewy Ginger Cookie
Reservations: 206.654.3190 or
Email: bonappetit@seattleartmuseum.org
I’ll be there in spirit!
