Cornucopia: The Bounty of the Harvest
A Food Lover’s Tour of the Seattle Area
September 22-29, 2007

We are so excited to announce our first ever culinary tour. Titled “Cornucopia: The Bounty of the Harvest”, the tour, which will run September 22-29, 2007, will focus on foods of the fall harvest as interpreted by leading Seattle area chefs. The group, which is limited to no more than 14 participants, will have the opportunity to dine and talk personally with some of the area’s best known chefs.

With such a big interest in Pacific Northwest cuisine these days, we wanted to organize a trip that not only gives people a chance to eat in some of Seattle’s most terrific restaurants but also to interact personally with the chefs, whether it be a cooking class or a discussion on the challenges of operating an organic restaurant. We’re very excited about the lineup—many of the participating chefs are James Beard winners and nominees, and the restaurants range from established places that were at the forefront of Seattle’s emerging culinary scene 20 years ago, to places that have just opened in the last few years and are already making a name for themselves. To balance the sumptuous restaurant meals, we’ll also be enjoying more casual events like a walking tour of the International District, home to many of Seattle’s Asian immigrants, a cheese class, and an organic garden tour.

Update: If you are unable to come to Seattle for an entire week, we are now offering the possibility of splitting the week.  If you are only able to join us for the first park of the week in Seattle (four nights, September 22-26), the cost per person will be $2295, double occupancy.  For the second part of the week in Woodinville (three nights, September 26-29), the cost per person will be $1395, double occupancy.  Please contact us for single occupancy rates.

Detailed Itinerary

Saturday September 22
Upon arrival, you’ll be welcomed into a Lux Suite at the stylish Hotel Andra, where you’ll stay for four nights. You’ll also receive a gift card that can be used for breakfast at Lola sometime during your stay.

In the early evening, we’ll meet our fellow travelers at a cocktail reception at the Andra catered by Tom Douglas Restaurants. Then we’ll move across the street to Tom Douglas’s Dahlia Lounge, where we’ll have dinner and an opportunity to talk with Tom or one of his chefs during dinner. You’ll receive one of Tom’s cookbooks autographed by him.

Sunday September 23
For early risers, there will be time to explore a bit of Seattle on your own. Later in the morning, we’ll head out to Tilth, chef Maria Hine’s acclaimed organic restaurant, for brunch and a discussion with Chef Hines about her commitment to organic food.

After brunch, you’ll have some time to relax before we walk to the Boat Street Kitchen via the new Olympic Sculpture Park. At Boat Street, chef Renee Erickson and co-owner Susan Kaplan will treat us to a cooking class and a fabulous dinner.

Monday September 24
The morning is yours to spend as you wish.

Late in the morning, we’ll head to the International District, where Seattle Times’ restaurant critic and KPLU food commentator Nancy Leson will lead us in a walking and tasting tour of some of her favorite Asian food haunts.

After our lunch tour, you’ll have a few hours to relax before we go to Lark, where chef John Sundstrom will open his restaurant for a private dinner just for us.

Tuesday September 25
Free morning and lunch on your own.

Mid-afternoon, we’ll meet at the hotel and walk to Beecher’s Handmade Cheese in the Pike Place Market, where we’ll be treated to a cheese class.

You’ll have some time back at the hotel to freshen up before we head out to Rover’s. We’ll start with a cooking demonstration by chef Thierry Rautureau then have dinner in Rover’s private dining room. You’ll receive a signed copy of Chef’s cookbook to take home.

Wednesday September 26
A final morning on your own to explore a bit more of Seattle before we check out of the Andra and leave for Woodinville.

Late morning, we’ll walk to Pike Place Market, where we will meet chef Kerry Sear of Cascadia, who will lead us on a market tour focused on organic foods. Then we’ll walk with Chef Sear back to Cascadia where we’ll have a cooking class and lunch.

After lunch, you’ll be transferred to the lovely Willows Lodge, our home for the next three nights.

Our dinner tonight will be at the Barking Frog, where we’ll have an opportunity to talk with chef Bobby Moore.

Thursday September 27
After enjoying a continental breakfast at the Lodge, you’ll have free time before we meet Willows Lodge gardener Eagle Song for an organic farm and garden tour. We’ll enjoy a box lunch as part of the tour.

Thursday evening, you’ll be treated to a Winemaker’s Dinner at the Lodge, featuring wine pairings from one or more of the area’s wineries that’s not generally open to the public for tastings.

Friday September 28
Continental breakfast at the Lodge.

Friday is a free day to enjoy the spa, visit one or more of the wineries within walking distance of the Lodge, ride bikes to work off all the great food we’ve been eating, or just relax!

Friday evening, we’ll walk the short distance to the Herbfarm where we’ll be treated to nine courses of chef Jerry Traunfeld’s wonderful Pacific Northwest cuisine (chef Traunfeld has announced that he will be leaving the Herbfarm after nearly 20 years at the helm to open his own restaurant, so this is a great opportunity for those who have not yet experienced the Herbfarm to do so while he is still at the helm). You’ll receive an Herbfarm cookbook signed by the chef.

Saturday September 29
Continental breakfast at the Lodge.

COST: $3595 per person, double occupancy. Single supplement: $900.

Includes: seven nights’ lodging (including tax); meals and activities as indicated in itinerary (including tax and gratuity); transportation as indicated in itinerary (including tax and gratuity); non-alcoholic beverages at brunch and lunches; two welcome cocktails; chef’s choice of wine pairings with all dinners; cookbooks as indicated in itinerary (one per room).

Does not include: alcoholic and other beverages other than as indicated above; personal gratuities at hotels (e.g. housekeeping, bellman); airport transfers; spa or other activities at Willows Lodge on free day.

To reserve your spot on the tour, a $500 deposit is required. Full payment will be due 45 days before the start of the tour. Please contact us for full terms and conditions and a booking form.