Jeff Maxfield and his team at the James Beard House
Shigoku Oysters with Bull Kelp, Crispy Geoduck, and Smoked Steelhead Roe
Jeff Maxfield in the James Beard House kitchen
Pickled Coho Salmon with Cipolline on Bluebird Grain Farms Emmer Wheat Thins
Crispy Quinault Razor Clams with Phocus Farms Saffron Aïoli
Sous Vide Muscovy Duck with Salmonberry Preserves and Smoked King Bolete Mushrooms
Carlton Farms Pork Shank-Spot Prawn Potstickers with Oregon Wasabi–Yuzu Glaze
Skelly's Butter Clams with Red Onion–Bacon Jam, Herbed Pain de Mie, and Miner's Lettuce
Yakima Valley Corn Soup with Anderson Ranch Lamb Bacon, Dungeness Crab, and Heirloom Tomatoes
Behind the scenes at the James Beard House
Wild Chinook Salmon with Honeycrisp Apples, Pacific Distillery Pacifique Absinthe, Oxbow Farms Lacinato Kale, and Holmquist Hazelnut-Crusted Ozette Potatoes
Cedar Paper–Roasted Anderson Ranch Lamb Loin with Chanterelle and Lobster Mushrooms, Black Garlic, and Oregon Truffle–Douglas Fir Jelly
Mocha-Braised Double R Ranch Short Ribs with Sunchokes, Young Crimson Beets, and Theo's Cocoa Nibs
Woodinville Whiskey–Chocolate Pot-de-Crème with Goat's Milk Caramel and Mountain Huckleberries
Dinner

Savoring Seattle

Jeff Maxfield

SkyCity Restaurant at the Space Needle, Seattle

A lifelong Seattle native, Jeff Maxfield has taken his craft to the top of the Space Needle, where he elevates the unique bounty of the Pacific Northwest by transforming the most pristine local ingredients into delectable fare that's as striking as the view itself.

Event photos taken by Philip Gross. 

MENU

  • Hors d'Oeuvre

    • Shigoku Oysters with Bull Kelp, Crispy Geoduck, and Smoked Steelhead Roe
    • Pickled Coho Salmon with Cipolline on Bluebird Grain Farms Emmer Wheat Thins
    • Crispy Quinault Razor Clams with Phocus Farms Saffron Aïoli
    • Sous Vide Muscovy Duck with Salmonberry Preserves and Smoked King Bolete Mushrooms
    • Carlton Farms Pork Shank-Spot Prawn Potstickers with Oregon Wasabi–Yuzu Glaze
    • Domaine Ste. Michelle Space Needle Cuvée 2005
  • Dinner

    • Skelly's Butter Clams with Red Onion–Bacon Jam, Herbed Pain de Mie, and Miner's Lettuce
    • Cristom Pinot Gris 2012
    • Yakima Valley Corn Soup with Anderson Ranch Lamb Bacon, Dungeness Crab, and Heirloom Tomatoes
    • Sparkman Cellars Lumière Chardonnay 2012
    • Wild Chinook Salmon with Honeycrisp Apples, Pacific Distillery Pacifique Absinthe, Oxbow Farms Lacinato Kale, and Holmquist Hazelnut-Crusted Ozette Potatoes
    • Archery Summit Premier Cuvée Pinot Noir 2011
    • Cedar Paper–Roasted Anderson Ranch Lamb Loin with Chanterelle and Lobster Mushrooms, Black Garlic, and Oregon Truffle–Douglas Fir Jelly
    • Betz Family Winery La Serenne Syrah 2010
    • Mocha-Braised Double R Ranch Short Ribs with Sunchokes, Young Crimson Beets, and Theo's Cocoa Nibs
    • Andrew Will Ciel Du Cheval Vineyard Red 2009
    • Woodinville Whiskey–Chocolate Pot-de-Crème with Goat's Milk Caramel and Mountain Huckleberries
    • Sonoris Red Wine Port 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 10.19.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
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Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
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Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
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JBF Kitchen Cam