| Hitchcock Celebrates Fifth Anniversary on May 20th, Announces Exciting New Hires Hitchcock offers deluxe Chef Tasting menu and afterparty; Chef JJ Johnson joins Hitchcock, Chef Miles James joins Hitchcock Deli.
BAINBRIDGE ISLAND, WA, May 18th: Hitchcock turns five on Wednesday, May 20th! To celebrate, we're offering an extra-special tasting menu: we went back through our menus from six spring seasons and pulled out some of our new classics, showcased alongside our current favorites in a ten-course Chef's Tasting, wine pairings included, for $120. Our daily menu, offered a la carte, will also be available.
Afterward, we party: the more casual celebration begins at 9:00 pm, with dollar oysters, $5 cocktails, $5 glasses of bubbles and wine, and $5 small plates. For dinner, reservations are highly recommended. There's more to celebrate. We're proud to welcome two exciting new members to our team: JJ Johnson - Chef de Cuisine, Hitchcock Washington native JJ Johnson grew up hunting morels with his mom, living close to the earth. His cooking career in Seattle started in the Pike Place Market at Place Pigalle, moving on to Campagne, Il Bistro, Matt's in the Market & Tilth. After a working as the Chef Instructor at Whole Foods Bellevue and running a private catering business, JJ moved to Maui to cook on O'o Farm, a restaurant-with-a-farm upcountry. "I'm happy to be back in the Northwest, cooking with the best ingredients around. Brendan and I go way back and now I'm seeing every day why he chose Bainbridge Island to open Hitchcock." Miles James - Chef, Hitchcock Delicatessen & Charcuterie West Seattle native Miles James attended high school on Bainbridge Island before Seattle Central Culinary. After graduating, Chef Miles worked at Seattle restaurants The Painted Table, Campagne and Union, then moved to New York to work at Gramercy Tavern. Upon returning to Seattle was Sous Chef of Cremant restaurant in Madrona, where he found his passion for charcuterie. Upon leaving, he opened the The Seattle Sausage Company then Dot's Delicatessen, specializing in French country fair, house made chacrcuterie, and local sustainable meats. For more info, hit us up! E-mail, 206.201.3789, facebook, or twitter.
hitchcockrestaurant.com * hitchcockdeli.com * brendanmcgill.com |
