Chef Jason Dady will present an exclusive collaborative dinner with Seattle-based Chef Shota Nakajima of Adana. The chefs, both Challengers on this season of Food Network’s Iron Chef Gauntlet, will work together on a six-course menu that marries the comforting cuisine of both Italy and Japan. Available for one night and one seating only, the evening will begin with a cocktail reception on the patio followed by dinner. The regular menu will not be available. All guests must reserve in advance by emailing RSVP@jasondady.com
Hors d'Oeuvres
- Chef Jason Dady - Banana Miso Beef Tartare
- Chef Shota Nakajima - Banana Miso Seafood Tartare
1st Course
- Chef Shota Nakajima - Pickled Salmon with olives, capers, ramps, and pearl red onions
2nd Course
- Chef Jason Dady - Crudo of Market Fish with Italian chile oil, crushed pistachio, togarashi marinated cherry tomato, and furikake
3rd Course
- Chef Shota Nakajima - Manila Clams steamed in sake, soy, and olive oil with sautéed fiddleheads and morel mushrooms
4th Course
- Chef Jason Dady - Buckwheat Fusilli with miso uni butter, lump crab, and scallion
5th Course
- Chef Shota Nakajima - Grilled Soy-Marinated Black Cod with asparagus and tofu puree, peashoots, and fried soy beans
Dessert
- Chef Jason Dady - “Torta Setteveli” with nutella, matcha mascarpone and cocoa nib
Chef Jason Dady will present an exclusive collaborative dinner with Seattle-based Chef Shota Nakajima of Adana. The chefs, both Challengers on this season of Food Network’s Iron Chef Gauntlet, will work together on a six-course menu that marries the comforting cuisine of both Italy and Japan. Available for one night and one seating only, the evening will begin with a cocktail reception on the patio followed by dinner. The regular menu will not be available. All guests must reserve in advance by emailing RSVP@jasondady.com
Hors d'Oeuvres
- Chef Jason Dady - Banana Miso Beef Tartare
- Chef Shota Nakajima - Banana Miso Seafood Tartare
1st Course
- Chef Shota Nakajima - Pickled Salmon with olives, capers, ramps, and pearl red onions
2nd Course
- Chef Jason Dady - Crudo of Market Fish with Italian chile oil, crushed pistachio, togarashi marinated cherry tomato, and furikake
3rd Course
- Chef Shota Nakajima - Manila Clams steamed in sake, soy, and olive oil with sautéed fiddleheads and morel mushrooms
4th Course
- Chef Jason Dady - Buckwheat Fusilli with miso uni butter, lump crab, and scallion
5th Course
- Chef Shota Nakajima - Grilled Soy-Marinated Black Cod with asparagus and tofu puree, peashoots, and fried soy beans
Dessert
- Chef Jason Dady - “Torta Setteveli” with nutella, matcha mascarpone and cocoa nib
Chef Jason Dady will present an exclusive collaborative dinner with Seattle-based Chef Shota Nakajima of Adana. The chefs, both Challengers on this season of Food Network’s Iron Chef Gauntlet, will work together on a six-course menu that marries the comforting cuisine of both Italy and Japan. Available for one night and one seating only, the evening will begin with a cocktail reception on the patio followed by dinner. The regular menu will not be available. All guests must reserve in advance by emailing RSVP@jasondady.com
Hors d'Oeuvres
- Chef Jason Dady - Banana Miso Beef Tartare
- Chef Shota Nakajima - Banana Miso Seafood Tartare
1st Course
- Chef Shota Nakajima - Pickled Salmon with olives, capers, ramps, and pearl red onions
2nd Course
- Chef Jason Dady - Crudo of Market Fish with Italian chile oil, crushed pistachio, togarashi marinated cherry tomato, and furikake
3rd Course
- Chef Shota Nakajima - Manila Clams steamed in sake, soy, and olive oil with sautéed fiddleheads and morel mushrooms
4th Course
- Chef Jason Dady - Buckwheat Fusilli with miso uni butter, lump crab, and scallion
5th Course
- Chef Shota Nakajima - Grilled Soy-Marinated Black Cod with asparagus and tofu puree, peashoots, and fried soy beans
Dessert
- Chef Jason Dady - “Torta Setteveli” with nutella, matcha mascarpone and cocoa nib