Chef Joe Ritchie Shares a Behind-the-Scenes Look at What it Takes to Create a New Menu at Goldfinch Tavern at Four Seasons Hotel Seattle

March 27, 2018,
Seattle, U.S.A.

Seasonality has always been a trademark of Goldfinch Tavern, the Ethan Stowell Restaurant at Four Seasons Hotel Seattle serving sophisticated Pacific Northwest cuisine. As Chef Joe Ritchie introduces the new spring menu, with 75 percent of the menu changing, he shares what inspires him and his team to bring guests the best Seattle dining experience and what transpires in the kitchen to bring the menu to life.

“For us the biggest catalyst of a menu change is what product is coming into season. By the end of winter, we are so ready to get fresh ingredients on the menu: peas, asparagus, fava beans, rhubarb, and soon nettles. All signs of spring,” says Ritchie. “Fish especially is important. Salmon, black cod and halibut are coming in season.”

Ritchie and his team then came up with several dishes that they wanted to present to the rest of the culinary team and to Director of Food and Beverage Nicolas De Gols.

“I think people would be surprised that all the cooks are involved. This spring menu change features four dishes created by our cooks, not simply dictated by chefs,” adds Ritchie. “The restaurant’s success is the result of small, yet important collaborations such as these.”

The restaurant is also introducing new house made bread products: focaccia, flatbread and English muffins.

“Guests will still be able to enjoy our signature dishes such as the hamachi crudo with a new rhubarb vinaigrette; the Goldfinch salmon for two, or the crab eggs benedict, but also add some new favourites to that list,” says Ritchie. “And yes, the Goldfinch Tavern burger is still on the menu.”

Sample new menu items such as the seared black cod with sautéed green beans, fingerling potatoes and lemon butter sauce; dungeness crab spaghetti with sautéed spot prawns, prosciutto bread crumbs, herbs, tomato and olive oil; crispy fried octopus with taggiasca olives, fingerling potatoes, fried artichokes, lemon and chili aioli; herb-ricotta ravioli with asparagus, nettles, thyme and black peppercorn; spring risotto with peas, Quillisascut Farm aged goat cheese and pea sprouts; and lamb loin with date puree, English peas, radish and red wine reduction.

“In about three months from now, we’ll start this process all over again,” concludes Ritchie.

To experience the new spring menu at Goldfinch Tavern, book a table online or call 206 749 7000.