Perfection Trifecta

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Sometimes the stars align and shine their radiant light down on the world for all to bask in their celestial light.
Friends, one of these glorious moments is in fact upon us. For one delightfully elegant evening we will have six of the most celebrated chefs in the Pacific Northwest under one tent. Culinary icons Tom Douglas, Holly Smith, Ethan Stowell, John Sundstrom, and Sabrina Tinsley join our very own circus chef, Erik Carlson to present a sumptuous fall menu. Each of these masterfully crafted courses are to be expertly paired with delicious wine selections.

And it doesn’t stop there!

Special performances are to be peppered throughout the evening from:
Ann Wilson
Ariana Lallone
Frank Ferrante
Les Petits Freres
Martha Davis
Norman Durkee
Rachel DeShon
and the Circus Stars of Tomorrow (now featured in our family production Tambourine Submarine)
All emceed by Kevin Joyce!

Get Your Tickets Now!

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Mouth-Watering Goodness!

Celebrated Northwest chef Tom Douglas designs our dinner menu for Teatro ZinZanni, and the new menu for Radio Free Starlight is so decadent we just had to share!

Appetizer

Smoked Salt Spring Island Mussels, Brie, marinated artichoke hearts, shaved red onion, and cucumber spears. Drizzled with light Balsamic vinegar.

Soup

Carmelized Sweet Onion Soup, seasoned with thyme, sage and Italian parsley in a beef-based stock. Festooned with Beecher’s Pike Street Gruyere toasted crouton.

Salad

Crisp arugula and red butter lettuce, lightly dressed in classic red-wine vinaigrette, sprinkled with Laura Chenel chèvre and toasted green pistachios and topped with roasted red baby beets.

Main Course

Northwest prime cut beef from the Double R Ranch in Okanagan, slowly roasted to medium rare perfection and dressed with a savory merlot demi sauce, served over olive-oil and herb oven-roasted celeriac and seasonal vegetables.

~or~

Broiled Steelhead topped with sautéed capers, cherry tomatoes and lemons, set atop a chive-potato croquette and finished with nutty brown butter sauce. Served with seasonal vegetables.

~or~

Medley of Mushrooms, Cauliflower, Chard, and Beecher’s Flagship Cheese in a savory Custard, with a side of Garlic-fried Chick Peas and crisp Green Beans, garnished with Tomato Confit.

Dessert

High Frequency Molten Chocolate Cake with a dollop of crème Anglaise.


 

Tasting Time

With the opening of Hearts on Fire just a week away, Teatro ZinZanni’s waitstaff and crew were treated to a training and tasting of the new fall menu and Wine Flight this afternoon. Up first was the appetizer, a classic Tiropeta stuffed with Ricotta and Chevre, Marinated Olives with Roasted Fennel, Greek Oregano and Marcona Almonds matched with Jailance Renaissance Brut (France, NV). Back by popular demand is the Creamy Butternut Squash Soup, this time paired with Covington Cellars Viognier (Washington 2009).

To read more about the upcoming menu designed by celebrated Seattle chef Tom Douglas, visit the incoming menu page on our website.