Brewed FoodSeattle

May 22, 2017


Featuring 
Chef Rachel Yang (of Relay Restaurant Group)

Trove
500 E Pike St.
Seattle, WA  98122

Ticket Price
$65 (includes tax & gratuity)

Buy Tickets Now

Rachel Yang, a 2016 James Beard Award nominee for the Best Northwest chef, is known for her singular culinary vision that artfully blends a love of bold, unexpected flavors with classic technique. Her food defies expectation and simple definition, and has earned her a reputation as an innovator and creative force. Yang’s food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her co-chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appetite Magazine, and Revel, a lively, casual space for street food-style comfort food. Trove, one of 2015 GQ’s 25 best new restaurants, features noodle bar, Korean bbq, and parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry, opened in August 2016.

Korean barbecue is at the heart of Trove, the ambitious culinary four-plex Yang and Chirchi opened in 2014. Trove BBQ’s dining room holds tabletop grills on which diners can cook their own deeply flavored meats. A bustling, interactive thread runs through Trove’s complementary spaces, including the beer-focused Trove Bar; Trove Parfait, serving Korean-influenced frozen custard in richly textured parfaits; and Trove Noodle, where fresh, hand-formed noodles are cooked to order in smoky, sizzling woks late into the night.

Matt Lincoln has been with Fremont Brewing since 2009, a month before they started selling beer. Prior to that he worked at Goose Island Brewing Co. in Chicago where he developed their first mixed culture wine barrel-aged beer. In another life, Matt worked as a Sous chef at Seattle’s Union Bay Café. Matt is passionate about the ways beer and food can interact with each other and believes balance is the key to making great beer.

Fremont Brewing is a family-owned craft brewery founded in 2009 to brew artisan beers made with the best local ingredients we can find … Because Beer Matters!

We look forward to enjoying the spirit of Brewed Food with you. You can get in touch through with the form below, tickets available online.


The Menu


Denver based Chef & Certified Cicerone Jensen Cummings and Chef Rachel Yang have collaborated on an exciting menu for the Brewed Food Seattle event. Beer pairings and food? You can't beat that!

Fremont Brewing Summer Ale

Filipino Shrimp-Ramp Fritter / Worcestershire
Geoduck Hoppy Ceviche / Chinese celery elixir, uni

New Belgium Le Terroir

Sourdough Blini / hopped yogurt, malted Tender Belly bacon, sour mash roe

New Belgium Abbey & Voodoo Ranger IPA

Wort Broth Ochazuke / torrified wheat, grain soy, nukazuke, shio koji sashimi

Fremont Brewing Sister Imperial IPA

Crispy Pork Dumpling / malted gochujang, peanut gremolata

New Belgium 2017 La Folie

Tender Belly Pork Char Sui / lop cheong, barrel aged hoisin, spontaneous dragon fruit

Fremont Brewing Bourbon Barrel Aged Dark Star

Koji Culotte Steak / barrel smoked spring onion kimchi, chimichurri

Download the MenuBrewed Food Seattle Press Kit

Free Tickets & Brewed Food News


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