Press Release – May 8, 2012
Seattle Meeting Hotels
COPPERLEAF RESTAURANT PRESENTS “NOTES OF THE NORTHWEST” AT THE JAMES BEARD HOUSE
Photos Courtesy of Geoff Mottram
A) Chef Mark Bodinet plating North Pacific Halibut with English Peas, Young Turnips, Pink Lady Apples and Smoked Bacon Emulsion
B) Copperleaf culinary team, from left: Stewart Lavender; Culinary Director Roy Breiman; Food & Beverage Manager Kendal Lund; Executive Chef Mark Bodinet;Charles Mahle
C) Culinary Director Roy Breiman addressing dinner guests
D) From left: Charles Mahle; Executive Chef Mark Bodinet and Stewart Lavender plating Fishing Vessel St. Jude Albacore Tuna with Garden Celery, Pickled Radishes, English Cucumber and Lemon Verbena
E) Hors d’Ouevre of Olympia Oysters with Young Leeks and White Sturgeon Caviar
F) Full Circle Farm Organic Beets with Spring Onions, Foraged & Found Edibles Morels and Green Garlic
G) Fishing Vessel St. Jude Albacore Tuna with Garden Celery, Pickled Radishes, English Cucumber and Lemon Verbena
H) Pleasant View Farm Foie Gras with Candied Rhubarb and Wild Honeycomb on Graham Cracker
SEATTLE – (May 8, 2012) - Showcasing cuisine from their award-winning farm-to-table restaurant, Culinary Director Roy Breiman and Executive Chef Mark Bodinet of Copperleaf Restaurant at Cedarbrook Lodgetraveled to New York City to present a quintessentially northwest culinary experience at The James Beard House on Tuesday, April 17, 2012.
“It was a privilege to accompany Chef on his first trip to The Beard House,” said Roy Breiman, culinary director of Cedarbrook Lodge. “Cooking at The Beard House was a great way to personally introduce our vision and Copperleaf’s commitment to responsible, locally sourced and exquisitely prepared farm-to-table cuisine to foodies in New York. Overall it was a tremendous experience.”
Guests of the “Notes of the Northwest” dinner enjoyed exquisite hors d’ouevres followed by an elaborate dinner featuring local produce, meats and seafood, including Pleasant View Farm Foie Gras from Puyallup, Wash., as well as select varietals from Pacific Northwest vineyards, including Horse Winery Organic Pinot Noir Ice Wine NV from Peachland, British Columbia.
In addition to dinner at The Beard House, Breiman introduced his book, Wine Country Chef’s Table, which will be published this fall by Globe Pequot Press, highlighting Napa and Sonoma valley cuisine, wineries and farms.
Bodinet, 29, has been Executive Chef at Copperleaf since its inception in June 2010. Prior to Copperleaf, he honed his culinary skills at the world-renowned French Laundry in Napa Valley, and Opus at the Winnetu Inn & Resort in Martha’s Vineyard.
Copperleaf was named a 2011 Top 10 New Restaurant in the U.S. by Gayot, and the Best New Restaurant to open in 2010 by Seattle Magazine readers. Copperleaf strives to set a model of responsible and sustainable culinary practices by utilizing concepts such as onsite farming, mushroom harvesting, composting, water reclamation, as well as sourcing meat, dairy and produce from local ranchers, farmers and artisans.
For more information about Copperleaf Restaurant, visit http://www.CopperleafRestaurant.com or call the restaurant directly at (206) 214-4282.
About Copperleaf Restaurant
With a commitment to nourish the minds, Copperleaf Restaurant at Cedarbrook Lodge is Seattle’s quintessentially northwest farm-to-table dining destination. Led by Executive Chef Mark Bodinet and Culinary Director Roy Breiman, Copperleaf opened in 2010 and has been distinguished by Gayot as a 2012 Top 10 Restaurant for Food Rating, Northwest Cuisine, Outdoor Dining and Special Occasion, as well as a 2012 OpenTable® Diners’ Choice winner. Additionally, Seattle Magazine readers named it the Best Restaurant to open in 2010. Sourcing ingredients from local farmers, ranchers and artisans, as well as offering produce and herbs from its own Chef’s garden, Copperleaf is committed to sustainable dining. The restaurant also offers Copperleaf Rewards, a loyalty program for guests. For reservations, call (206) 214-4284 or visithttp://www.CopperleafRestaurant.com. For more information about Cedarbrook Lodge, visithttp://www.CedarbrookLodge.com or call (206) 901-9268.
About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. Coastal Hotel Group is a founding member of Stash Hotel RewardsTM, a point-based program that allows guests at independent hotels across the country to quickly earn free nights at any participating property. For more information about Coastal Hotel Group http://www.CoastalHotels.com.