Trellis: Patron Reviews & Trellis In The News...!
GUEST COMMENTS...read what our best critics say about Trellis:
“The restaurant - OMG, to live for!! Actually Trellis is now one of my favourite restaurants of all time.”
“The Trellis restaurant is fabulous with the philosophy of "Farm to Table" dining the chef uses fresh produce from his own garden.”
“The restaurant is top-notch and surprisingly inexpensive. Locals are regulars.”
“Trellis, the restaurant and bar, incorporating local wines and local organic produce into the menu, was a genuine pleasure to try.”
“The food at Trellis Restaurant is OUTSTANDING. The wine selection is unique & very good. I was so impressed with the level of knowledge that each bartender and wait staff had about the wine, the food being served and where the food came from.”
“Since the restaurant brings in many vegetables from the chef's farm about 30 miles away, their ability to speak to what is being featured on the menu is really important. I didn't even bother with the other restaurants in town (I used to live there & love many of them) because I wanted to keep trying what was on the menu every night!”
“YUM!”
“Trellis restaurant located in the hotel is awesome! They have a great wine selection and they had a good prix fixe menu too.”
“Exceeded Expectations - wonderful food & service”
“The restaurant, run by a chef who also owns a farm, has a great menu of super fresh food, with fantastic local produce and seafood.”
TRELLIS IN THE NEWS
July 2010. Alaska & Horizon Airlines Magazine. Farmer Chefs - Kitchen gardens take fine dining to a new level
"When are the carrots going to start coming in?" a customer recently asked Brian Scheehser, executive chef of Trellis restaurant, located in The Heathman Hotel in Kirkland, Washington. The chef tends 10 acres of hoop houses, row crops and fruit trees in his garden six miles from the restaurant, providing Trellis with heirloom tomatoes, berries, artichokes, corn, aromatic herbs and various squashes, among other bounties of harvest.
July 2010. 425 Magazine. Fresh Food Bliss at Kirkland’s Trellis Brian Scheehser, executive chef of Trellis at the Heathman Hotel in Kirkland, moves purposefully around his space at South 47 Farm in Woodinville. He lovingly refers to it as his garden, but with more than 10,000 plants going into the field, almost all of which will pass through the kitchen at Trellis, vintage (and new) tractors scattered about and four neatly kept large greenhouses, it’s definitely a farm. Like many chefs, Scheehser can be straight-faced and slightly serious in the kitchen, but as he moves about the farm on a chilly morning he gives a smile for which only he knows the meaning. “There it is,” he says as he chuckles and looks around. “It’s my morning smile.”
July 2010. 425 Magazine. Heel at The Heathman Hotel. Your pup will eat well during their stay with house-made dog treats at check-in from Trellis Pastry Chef Sandra Watson.
June 2010. Velvet Rope: Ah, The First Taste of Summer: Simply Delicious Chef’s expanded farm “doubles” your dining pleasure!
May 2010. Kirklandviews.com: A VinTimate Evening with Allen Shoup of Long Shadows Vintners
May 2010. Velvet Rope: Chef’s expanded farm “doubles” your dining pleasure! View Here
May 2010. PSBJ: Top chefs answer the call to help charities Chefs, others take the lead in philanthropy. Read profile of Chefs Brian Scheehser, Jason Wilson, Cathy Casey & John Howie who all heed the call when nonprofits need their help. Top chefs answer the call to help charities. View Here
May 2010. Kirklandviews.com A VinTimate Evening with Allen Shoup of Long Shadows Vintners
April 2010. KPBS.org Chefs A’ Field: The Real Chef’s Garden In this episode, we enjoy a delicious “farm to table” experience with Chef Brian Scheehser, who practices sustainable farming in his 3-acre garden. The chef—who grows and harvests vegetables and herbs featured on the menu of Trellis Restaurant on Seattle’s Eastside—shares expert tips on cooking and on growing fruits and vegetables.
April 2010. Kirklandviews.com Chefs to Create Tempting Dishes for Oral, Head & Neck Cancer Survivors at "Nibble & Noshes Event". View Here
April 2010.CityArts: Choice Morsel: Chef Scheehser reveals the relaxing qualities of "Living Salad". In Chef Scheehser’s hands, spa cuisine has become even more healthy, more fresh and more fun. And I am most grateful. His Spa-pet-ti-zer menu focuses on raw foods like the Living Salad (below), made with pea sprouts and watercress, walnuts, pears and shaved onion. Both the pea sprouts and watercress are grown hydroponically and cut to order.
March 2010. StayinWashington.com: More In Store Bellevue, Redmond, and Kirkland offer retail riches and culinary delights. View Here
March 2010. Seattle Metropolitan.com: Easter Feastin - Critic Kathryn Robinson's picks on where to eat on Easter.
February 2010. Gastrolust.com: Trellis now on my list of top Seattle restaurants I’m ready to make the declaration: Trellis is one of my favorite restaurants in the area – and is well worth the drive from Seattle.
February 2010. Seattle Restaurant Examiner. Pair of Perfect Dishes & More at Trellis .....I've liked this farm-to-table restaurant, located at the Heathman Hotel in Kirkland, for a long time. Chef Brian Scheehser maintains a farm just a few miles from the restaurant, so you'll want to pay extra attention to nearly all the fruits and vegetables mentioned on the menu. Produce is not an afterthought in Scheehser's kitchen.
Jan 2010. Chefs A'Field. Watch Chef Brian Scheehser's "The Real Chef's Garden" episode on PBS, Saturday, January 16, 2010. View Trailer View Series Trailer MORE INFORMATION
Jan 2010. Edible Seattle Magazine: A PECK OF PICKLED PEPPERS ...The esteemed executive chef of Kirkland’s Trellis Restaurant, Chef Brian Scheehser totes some odd tools, among them garden shears, a pocket full of twist ties and, occasionally, a hip-high gardening shovel. In place of a starched dog-and-pony chef coat, he sports a t-shirt and shorts. View Here.
Jan 2010. Seattle Dining Girl blog: Inspiration at Trellis View Here.
Jan 2010. Pacific NW Magazine: Let's Lighten Up: A Little Meyers Lemon Or Two Will Likely Do The Trick ...at Trellis restaurant in Kirkland, Executive Chef Brian Scheehser wishes Meyers were in season year-round... View Here.
November 2009. Seattle
King5 TV Morning News: Heathman Hotel's Trellis Restaurant Executive Chef Brian Scheehser shows the bountiful crop of local produce (much of which comes from his own 5 acre Woodinville farm) that makes the perfect start to Thanksgiving and shows off an array of ideas using new techniques. View Here.
October 2009. Radish And Rose blogspot: It's pumpkin patching time of year and Mr. Radish agreed to check out the local pumpkin patch, just a few minutes away from home in Redmond. South 47 Farm has hay rides, a corn maze and a pumpkin patch, too. Along the way, we meet some chickens, llamas and mini goats. We were pleased to learn that one of our favorite Kirkland restaurants, Trellis at the Heathman sources this farm...View more details
October 2009.Chefs A'Field Series 4 to begin October 10, Chef Scheehser featured in 8th Episode: The Emmy Award Winning program - Chefs A'Field will air on PBS (Channel 9 KCTS in Seattle) beginning on October 10. Chef Brian Sheehser is highlighted on the 8th episode, "The Real Chefs Garden" that will air November 28. "Seattle's most pure, direct, and delicious "Farm to Table" dining experience begins with Chef Brian Scheehser. He practices sustainable farming in his 5 acre garden in Woodinville, with the hand of a Farmer and the meticulous nature of a Chef"....
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Seattlemet.com, October 2009. At Kirkland’s Trellis munch on fresh harvested baby carrots straight from chef’s farm. They’re served with a house made blue cheese dressing and cost $5. The “two-hour salad” is made with greens from the garden picked—yup, you guessed it—two hours prior to serving. Fresh cow’s milk cheese, strawberries, and a white balsamic vinaigrette top it off. $10. Then dig into a $28 applewood-smoked salmon served with sautéed granny smith apples, beurre blanc, and a cider reduction. Or for $26 try the Cassoulet: flageolet beans, French-style sausage, con fit duck, and braised wild boar.
425 Magazine, September 2009. Readers picked their favorites and it's official - the prestigious "Best Chef" is awarded to Brian Scheehser of Trellis.
" Trellis' Chef Brian Scheehser creates cuisine that exemplifies his passion for farm-fresh, wine country fare. The menu changes according to the harvest in season and the "farm-to-table" mantra prevails (Scheehser's own 5-acre garden supplice much of Trellis' food), with salads straight from the garden and Pacific Northwest favorites like pan-seared salmon and prawns."
Pacific Northwest Magazine, September 2009. In an article entitled "A Slice of Summer", writer Matthew Amster - Burton explores how to take the kernels off the cob and saute that corn into somthing brillant. "For a professional opinion, I turned to Brian Scheehser, chef at Trellis in Kirkland. He was the right guy to ask. Scheehser, who grows Trellis' produce on a five-acre farm in Woodinville, planted two acres of corn this year. Scheehser is stirring it into a succotash with fresh shelling beans, also grown, well, you know where."
Travel + Leisure.com, July 2009. Brian Scheehser, the executive chef at this informal restaurant in Kirkland’s Heathman Hotel, loves to personally present a dish with its exact provenance—as in, “Those beans were in the ground forty-six minutes ago.” View Here.
Seattle Metropolitan, June 2009. Garden Spots: Hello June, when produce gardens start busting out all over. Here are a few local joints that grow their own. View Here
Alaska Airlines & Horizon Air Inflight Magazine May, 2009.
The Heathman Hotel in Kirkland, about 12 miles northeast of Seattle, provides an escape near the shores of Lake Washington, in a boutique hotel that quickly gained a reputation for excellence after opening in October 2007.
View Here
Frommers.com May 8, 2009.
The very popular Trellis Restaurant in Kirkland's Heathman Hotel (220 Kirkland Avenue, Kirkland WA 98033; tel. 425/284-5800; www.heathmankirkland.com) says it serves only market-fresh cuisine, featuring products from local artisan producers, as well as from the three-acre nearby garden of Executive Chef Brian Scheehser. A specialty is his "Two Hour Salad," where the ingredients are harvested within two hours of being served to you".Seattle Dining April 2, 2009.
Spring Arrives! Spring is a busy time for Executive Chef Brian Scheehser at Trellis. Farm to table is more than a concept here; in fact, Chef's farm has grown by two acres, providing Trellis with much of their local produce. Chef is proud that Trellis is the first restaurant in Seattle to serve acorn-fed, humanely-raised artisan cured meats from La Quercia; the meats integrate beautifully with his seasonally fresh menus. View HereALL YOU CAN EAT, Seattle Time's Blog Nancy Leson Blog March 26, 2009:
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Trellis Executive Chef to be Honored as March Pear Panache Chef
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Seattle Metropolitan Magazine, March 2009.
"Just in time for spring, Chef Brian Scheehser creates an award-winning roasted pear relish and carrot soup combo thats easy to recreate in your own kitchen." more >Sunset Magazine, February 2009. Editor's Picks:
Kathryn True writes: "On our radar: The straight-from-the-farm produce at Trellis Restaurant. What we think: Chef Brian Scheehser is closing the gap between farm and table with greens that go from harvest to service in less than two hours. Produce is picked twice daily, and it's only a 15 - minute drive from his garden at the South47 Farm to the restaurant's front doors. You'll taste the difference. $$ 425.284.5900View Here
Seattle Metropolitan Blog.
more >-Kathryn Robinson February 27, 2009
NW STIR: La Quercia & Trellis, March, 2009.
" TRELLIS, the Kirkland spot that celebrates small scale, artisan products and ingredients at their height of their seasonality, is the first restaurant in the Seattle area to serve acorn-fed, humanely raised artisan cured meats from... " more >Where to Go Next: Seattle.
“At the Heathman Hotel (a new branch of the Portland, Oregon, flagship), Brian Scheehser is close to his three-acre garden in Woodinville, which provides him with ideas and ingredients for his refined American menu. He uses zucchini as a garnish for pan-roasted trout and adds tomatoes to his saffron-scented Pacific seafood soup. The hotel’s bar is equally strong on cocktails like rosemary-spiked martinis and Northwest red wines, including Chehalem and Leonetti.”- Providence Cicero, Food & Wine
After years of importing, chefs are staying local Epicurious profiles the 10 best farm-to-table restaurants.
“After years of importing ingredients from all over the world, chefs are going back to basics and staying local. The goal is to limit the human impact on the environment; less flying, driving, and fuel consumption (all of which leaves a smaller "eco-footprint"). Farm-fresh fare is also packed with nutrients, doesn't have to be sprayed with chemicals to protect it for the long haul to the restaurant, and just plain tastes good. Everybody wins, from farmer to chef to diner. more >- Today, msnbc.com
Home Grown.
“It's letting the food speak for itself. The food is telling the story.”Page 74
| Download PDF- 425 Magazine, May/June 2008
Haute Hotel Dining.
The Hot 10 list of new spots to book a table (and a room) across the country.#4 The Heathman Hotel
| Download PDF- Bon Appétit, April 2008
Seattle's Seasonal Cuisine.
The farm-to-fork movement is more than just a trendy catchphrase for Trellis chef Brian Scheehser who takes eating local, seasonal and organic food seriously. more >- Fodor's, For Choice Travel Experience
Eating Out.
Trellis, in downtown Kirkland, is a rustic wine country-style restaurant that celebrates artisan products at the height of their seasonality.Page 13
| Download PDF- Eileen Mintz, Eastside Business Journal
Trellis celebrates bounty of the Pacific Northwest.
"We designed Trellis to be a Napa Valley style restaurant, specializing in artisan foods," comments Scheehser. "We call it the 'Art of the vine.'" more >- The Woodinville Weekly
A classy hotel for the classy town of Kirkland.
Trellis is the on-site restaurant headed up by Executive Chef Brian Scheehser, who blends modern cooking techniques with the rustic and robust cooking style of a wine country restaurant. more >- Sue Frause, Vagablond
Five Top Spots For Culinary Travel.
Kirkland, Washington - Closer to home, you have a wonderful opportunity to visit the Heathman Hotel for an amazing farm to table experience. more >- Virgin Vacations Journal
Go Eat!: Kirkland's answer to Napa Valley.
Here at Trellis, the menu is totally planned around what's coming out of the garden. It's not a set menu; the menu is constantly changing," says Chef Brian Scheehser. more >- KOMO TV
Trellis | A truly cultivated chef and hearty, handpicked food.
Not only is Chef Brian Scheehser outstanding in his field ... but he's also, quite literally, out standing in his field. more >- Seattle Times
Culinary Travel.
"Chef's two-hour garden salad," which he takes quite literally - everything in the salad was plucked from South 47 just two hours prior to meal service. An extensive wine list features wineries in Washington, Oregon and California, while cocktails may feature a sprig of mint or a twist of lime from the garden." more >- Peter Greenberg Worldwide
Taste of the Town.
"What's more, with winter soon to come, Scheehser's continuing to play the "eat local" card, having cold-stored, frozen or "put up" a multitude of homegrown products and locally foraged edibles to bridge the span between this year's harvest and the next." more >- Nancy Leson, The Seattle Times
Starting Fresh.
Rows of flowers are interspersed with the vegetables, too. "I'm growing the flowers for the dining room and the lobby, but they're also here because a garden is more than a production center. Part of what a garden is for is feeding the heart; there's a part for the soul." more >- Greg Atkins, The Seattle Times
PUBLIC RELATIONS CONTACTS
Tamara Wilson or Andrea Baseler
WILSON PUBLIC RELATIONS
206.838.8977
Trellis Restaurant – Kirkland, Washington
220 Kirkland Avenue Kirkland, Washington
Reservations: 425.284.5900 Hotel Direct: 425.284.5800 Fax: 425.284.5888
Email: dining@trellisrestaurant.net
220 Kirkland Avenue Kirkland, Washington
Reservations: 425.284.5900 Hotel Direct: 425.284.5800 Fax: 425.284.5888
Email: dining@trellisrestaurant.net
