Wednesday, January 14, 2009 - Page updated at 10:27 AM

January 4-29, 2009 (Sunday - Thursday)

Do some new dishes: enjoy an appetizer, entree and dessert at any participating eatery for only $30—now through the end of the month.

Metropolitan Market will host free chef demonstrations so you can see the chefs in action. Look for the chef hats below to see participating restaurants and demonstration locations.

Dan Thiessen - Chef/Owner

As a native of our state, Chef Dan Thiessen hails from Asotin, a small town in eastern Washington. He grew up working on his family's cattle ranch and spent leisure time sport fishing on the Snake River. Thiessen has always had a passion for life in the Pacific Northwest so moving to Seattle was important to him and his career. Read more...

Jared Wentworth - Chef

Chef Jared Wentworth brings to AMA AMA Oyster Bar & Grill more than 12 years of executive chef experience preparing cutting edge foods and his extensive knowledge of French, Japanese and Mediterranean cuisines.

Raised in Cape Cod, Mass., Wentworth worked his way west while honing his culinary skills in New York (Aureole, Park Avenue Café), Chicago (Charlie Trotter's, Atlantique, Tizi Melloul) and as Chef de Cuisine at Quinn's on Seattle's Capitol Hill. Read more...

Zachary Millican - Chef

Chef Zach Millican discovered his calling as a young child and has never looked back. The Seattle native is only 28, but already has worked in numerous distinctive kitchens throughout the country. Read more...

Thurs. 1/15: 4-6pm, Queen Anne Met Market
1908 Queen Anne Ave N, Seattle, WA 98109, 206.284.2530

Craig Serbousek - Chef

After having worked together at Seattle Restaurants, Craig Serbousek and Jesse Thomas joined forces in 2004 when they opened Crow restaurant. Crow is located in the lower Queen Anne neighborhood of Seattle and is based on their "radical" philosophy of offering comforting, well-prepared food and drinks at affordable prices. In 2007 they expanded this concept to include Betty restaurant, on the top of Queen Anne. Read more...

Scott Lents - Chef de Cuisine

From the commercial kitchen to the fabrication shop and back, nobody can argue Scott Lents loves to create and compose objects of beauty with his hands. Read more...

Fri, 1/16: 4-6pm, Sand Point Met Market
5250 40th Ave NE, Seattle WA 98105, 206.938.6600

Angie Roberts - Executive Chef

Angie Roberts found herself wearing a chef's toque while studying to be a nutritionist. A job as a caterer's prep cook led her into the pastry kitchen. Blissfully knee deep in brownies, cakes and scones, she decided to pursue formal culinary training and shifted curricula by enrolling in culinary programs at Seattle Central Community College. She jumped into preparing breakfast in a high volume Seattle neighborhood restaurant and never looked back. Read more...

Nalani Dias - Chef

Since March 2007, Chef Nalani Dias of Cellar 46 has forged her love of wine and food into this respected, rare gem on Mercer Island, Wash. Read more...

Thurs, 1/15: 4-6pm, Admiral Met Market
2320 42nd Ave SW, Seattle, WA 98116, 206.937.0551

Brendan McGill - Chef

A native of Alaska, Brendan started his restaurant career with the Princess Hotel and Cruise group, migrating his way south to the Pacific Northwest in 1999, attending the Art Institute of Seattle to attain his culinary degree. Brendan became Sous Chef at Seattle landmark restaurant Il Bistro in 2003, departing to open the Apartment, an eclectic New American bistro in Belltown. Read more...

Vivian Peterson - Executive Chef/Owner

Executive Chef Vivian Peterson was raised in Seattle, steeped within a rich Greek heritage, in which cooking ancient Greek recipes was an art, passed down from family matriarchs. The family home consisted of constant entertaining, surrounded by family and friends and the recipes from her "Mama Titika." Read more...

Fri, 1/23: 4-6pm, Queen Anne Met Market

1908 Queen Anne Ave N, Seattle, WA 98109, 206.284.2530

David Hahne - Chef

As the oldest child in the family, Chef David Hahne was the kid responsible for making simple meals at home. He grew up on a Midwest farm and learned to butcher meats and game as well as cure them. Read more...

Fri, 1/23: 4-6pm, Sand Point Met Market
5240 40th Ave NE, Seattle, WA 98105, 206.938.6600

Thomas Kollasch - Executive Chef/General Manager

Thomas Kollasch took a very deliberate path to help him become a well-rounded chef and businessman. In his first ten years of chef training, Kollasch developed his culinary skills, building on a foundation of French technique. Later he began experimenting with unique presentation, his personal palate and philosophies, arriving at a signature style, much of which is reflected in the seasonal items at JUNO. Read more...

Alex Nemeth - Chef de Cuisine

Cooking professionally since the age of 16, Nemeth's passion for food eventually trumped his formal, fine arts studies at State University of New York at New Paltz. Read more...

Cathy Halter - Executive Chef

A native of Italy, Halter, 58, traveled to America as an exchange student when she was 16 and never looked back. After studying home economics at Portland State University, she embarked on a successful 25-year career as a tailor. When her husband impulsively purchased a deli, she was suddenly thrown into the restaurant business. Read more...

Bradley Dickinson - Executive Chef and Partner

Opening his own restaurant has been a lifelong dream for Brad Dickinson. Pearl brings him the opportunity to craft the concept, engineer the menu development, and personally run the kitchen and its team exactly the way he's always wanted. Read more...

Thurs, 1/15: 4-6pm, Sand Point Met Market
5250 40th Ave NE, Seattle, WA 98105, 206.938.6600

Vuong Loc - Executive Chef

Portage Restaurant serves French inspired fare with an influence from the best of the Pacific Northwest region. Local, organic ingredients are the starting point of every seasonal menu created by Executive Chef Vuong Loc. Tucked away in upper Queen Anne you'll find a warm and welcoming dining room. Read more...

Mark Fuller - Chef/Owner

Chef Mark Fuller and his wife and business partner, Marjorie, are delighting guests with their new Spring Hill Restaurant and Bar, culled from the space of a former flower shop in West Seattle. For the past seven years, Fuller has worked for the Tom Douglas Restaurants and was the Executive Chef for the company's flagship restaurant, The Dahlia Lounge in Seattle. Read more...

Kurt Stolte - Chef

Kurt Stolte became interested in food at a young age as he watched his mother prepare dinner for the family. He liked being in the kitchen to observe, and though he was mostly in his mother's way, she never chased him out. Read more...

Fri, 1/16: 4-6pm, Queen Anne Met Market
1908 Queen Anne Ave N, Seattle, WA 98109, 206.284.2530

Brian Scheeshser - Executive Chef

Executive Chef Brian Scheehser leads a celebration of small scale, farm to table products at Trellis, the Heathman Hotel-Kirkland's restaurant and bar evoking great wine country restaurants. An avid gardener, Chef Scheehser lays a table of food and drink that reflects a true appreciation for fresh regional ingredients at the height of their seasonality. Read more...

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Price does not include drinks, tax or tips. Not available with any other offer.

We're giving away $100 to New Urban Eats participating restaurants. Weekly winners selected every Friday.
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