Matt's Announces Planes, Trains and Traveling Chefs Lineup

This year's celebrity chef cooking collaboration series includes high-voltage talent from San Francisco, PDX and Memphis
June 11, 2014
by Leslie Kelly

Matt's in the Market's Planes, Trains & Traveling Chef dinner series has become one of the hottest special events of the summer since making its debut three years ago. This season's stellar lineup is sure to sell out in a hurry considering the amazing chefs who are coming from across the country to collaborate with chef Shane Ryan and his crew during these lavish, multi-course meals typically scheduled on Mondays. "It's so fun to entertain these guys in our home town, we get to show off our great Northwest ingredients at the best time of the year," Ryan said. "It's cool. I'm really excited about how it has progressed. We just try to be who we are, learn something from each other and have fun while we're doing it." Menus are still in development, and prices have yet to be set, but you can make reservations by calling 206-467-7909.

Chris Cosentino, pictured above, from San Francisco is up first, on July 21. The James Beard Foundation nominee and offal expert was winner of Top Chef Masters and the recently launched Porcellino. "He was in at Matt's for dinner with his family a couple years ago and he was so gracious. He came up to the kitchen and thanked everybody," Ryan said.

Michelin-starred, Italian-inspired chef at San Francisco's SPQR, Matthew Accarrino will arrive on Aug. 11. Accarrino was also recently named one of the nation's Best New Chefs, class of 2014, by Food + Wine magazine. 

John Gorham from Tasty n’ Sons and Toro Bravo might skip the plane and trains and drive up Sept. 15 from Portland, where his critical- and diner-darling Toro Bravo was named best restaurant in the city by Willamette Week. His latest project, the Mediterranean Exploration Company, is set to open in August.

And on October 27, the show-stopping finale for this year is the chef team of Michael Hudman and Andrew Ticer from Memphis, Tenn., whose Hog & Hominy was named best new restaurant in 2013 by GQ and Bon Appètit, the same year they appeared on the cover of Food & Wine's Best New Chefs issue. The two also have a fine dining restaurant called Andrew Michael Italian Kitchen and are opening a charcuterie-focused butcher shop this summer. 

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