Kirkland Reporter, August 2012Trellis offering specials for grand reopening
The Seattle Times, August 2012Farm-to-table Heathman chef gets his table back
Relish Magazine, June 2012Top 10 Farm to Table Restaurants A tour of 10 venerable American restaurants (and a collection of their incredible recipes) that urge diners to eat responsibly and well
Al Dente Blog, April 2012What A Thrill: Meeting Legendary Food Writer Paula Wolfert
SpaFinder Wellness Blog, April 2012Get Fresh with a Wild Catch: Wild Alaskan Halibut with Shoestring Vegetables & Lemon-Herb Vinaigrette
Kirkland Reporter, April 2012Trellis restaurant's Chef Scheehser wins award
KirklandPatch.com, March 2012Trellis Chef Scheesher Wins Produce Association Award Brian Scheesher will be honored with five other chefs for innovative use of fresh produce at a convention in May
Washington Beer Blog, March 2012Pliny is Coming to Kirkland & He's Bringing Some Friends
Pacific Northwest Beer Chick Blog, March 2012My Beer Vacation - Part 1
National Geographic Traveler Magazine, March 2012Trading Places Farmers put on toques while chefs work the farm and travelers enjoy the fruits of their labor
Seattle Beer News, February 2012Portland's Hopworks Urban Brewery Pairing Up With Trellis for Second Annual Beer Dinner
Table Talk Radio, February 2012Lamb Loving Chefs: Brian Scheehser - Trellis
Washington Beer Blog, February 2012Washington Beer Blog Presents a Very Special Night of Beer & Food
425 Magazine, January 2012A Healthier You 7 Healthier Choices
425 Magazine, November 2011Happy Hour Haunts Good Food, Drinks & Prices
Marmalade and Mileposts, October 2011Happy Birthday, Trellis!
Bellevue Business Journal, October 2011Trellis at The Heathman Hotel Kirkland Celebrates 4th Anniversary with Sold Out Fall Harvest Dinner with Visiting Chefs from The Heathman Hotel Portland
KirklandPatch.com, October 2011Fall Harvest Dinner at The Heathman Inspires Autumn Baking at Home
Table Talk Radio, September 2011Tailgaiting with the Chefs!
The Kitchn, September 2011Farm to Plate: A Visit with Chef Brian Scheehser
Natural Health Magazine, September 2011Delectable recipes from the hottest farm-to-table chefs
The Seattle Times, August 2011All ripe at once! And what Northwest cooks can do with it Welcome to Peak Week: the last dog days of August and the start of September, the sweet spot of Seattle menus when market baskets overflow.
KirklandPatch.com, August 2011Trellis Planning "Harvest Your Meal" Dinners Kirkland's farm-to-table restaurant will design custom dinners after guests pick their own produce.
Washington Beer Blog, August 2011Beer and food pairing - a new sensation
KirklandPatch.com, July 2011Bar Manager at Trellis is Kirkland's Resident Craft Cocktail Engineer Moving beyond "shaken, not stirred," bartender John Ueding's scientific style includes careful measurements and balance to make the perfect cocktail.
KirklandPatch.com, July 2011Trellis Hires Bin GM as Food and Beverage Director Darren Nicholas has plenty of experience in the local food and beverage industry, also having served as manager of Yarrow Bay Grill.
The Seattle Times, June 2011Trellis in Kirkland gets high marks for gourmet bar food and drinks Trellis in the Heathman Hotel in Kirkland offers a popular happy hour with stellar gourmet bar food, great cocktails, wine and craft beers.
Washington Beer Blog, June 2011Beer Food – Spicy Sausage and Salmon Cioppino One of the highlights of Seattle Beer Week: a beer food pairing dinner at Trellis featuring the beers of Hopworks Urban Brewer (HUB).
Eater PDX, May 2011Picking Rhubarb with the Heathman's "Farm-Chef-Table" Trio
Seattle PI, May 2011My latest beer crush, and a dreamy beer dinner at Trellis
Seattle Weekly Blog, April 2011Trellis Offers Farm-to-Table Happy Hour for Half Price
Foodiefootnotes.com, April 2011The Sage Green Apron
Kirklandpatch.com, April 2011Trellis Chef Bringing the Farm Directly to the Table Brian Scheehser not only prepares the meals, he actually grows many of the ingredients - herbs, vegetables, fruit and berries - on a 10-acre farm in the Sammamish Valley.
Kirklandpatch.com, April 2011Dining Out, Giving Back: Celebrated Chefs Program Gives Charities a Boost The charity of your choice gets a donation equal to 5 percent of your bill when you dine at Kirkland's Trellis
Sunset Magazine, April 2011Table for 2, Away from the Chicken Coop, please 6 places to get the farmiest, freshest meals
Seattle Magazine, April 2011Best Restaurants, Top Meals for your Money Trellis (The Best Values category)
D List Magazine, March 2011Trellis Restaurant, Food Sustainability Facts
Frantic Foodie Blog, February 2011For the Love of Food, Much more than 10 Ways to Celebrate Valentine's Day
Kirklandpatch.com, February 2011Romantic Dinners for Two Where to snag a last-minute table and celebrate with your sweetheart.
Kirklandpatch.com, February 2011Where to Find the Best Hamburgers in Kirkland
SuccessfulMeetings.com, December 2010Fine Wine and Dining in the Pacific Northwest The farm-to-table movement has given birth to some fine-dining gems that are perfect for groups looking for local flavor.
2011 Local Sustainable Love CalendarThis unique calendar, shows local Chefs with their best "four legged" friends - all proceeds benefit the Seattle Humane Society. See Chef Brian Scheehser and Hijo representing November 2011!
PRESS CONTACTSAllan Aquila
Allan Aquila & Associates, LLC
Allan Aquila & Associates, LLC
Seattle Metropolitan, November 2010. Best Restaurants 2010Trellis (The Locavore category)
425 Magazine, November/December 20107 Eastside Breakfasts Read why Trellis' Brioche French Toast is a top favorite! Go on, we dare you to resist the picture of Chef Brian Scheehser's creation.
Seattle Times, September 2010. Banana Guacamole, Mohawks, and Molecular MayhemTop Chef alum Richard Blais cooks at the Columbia Tower Club and on Friday, October 8, Blais is coming to Seattle to cook alongside chef Brian Scheehser of Trellis, the restaurant inside the Heathman Hotel in Kirkland, and host chef James Hassell, the head guy at the Tower Club.
AAA Journey Magazine, September 2010/October 2010If Peter Piper Picked a Peck of Pumpkins Chef Scheehser shares what he would do with a pumpkin and shares a recipe.
YouTube.com, September 2010Watch Chef Scheehser at his favorite place (next to Trellis of course)...his 10-acre Farm! Trellis True Farm to Table Dining
Alaska & Horizon Airlines Magazine, July 2010Farmer 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.
425 Magazine, July 2010Fresh 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."
425 Magazine, July 2010Heel 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. Watch a video on just how dogs are spoiled during a stay at the Heathman . Trellis Pastry Chef, Sandra Watson knows how to bake up a mean treat!
Velvet Rope, June 2010Ah, The First Taste of Summer: Simply Delicious Chef's expanded farm "doubles" your dining pleasure!
Kirklandviews.com, May 2010A VinTimate Evening with Allen Shoup of Long Shadows Vintners
Puget Sound Business Journal, May 2010Top 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.
KPBS.org, April 2010Chefs 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.
Kirklandviews.com, April 2010Chefs to Create Tempting Dishes for Oral, Head & Neck Cancer Survivors at "Nibble & Noshes Event."
CityArts Magazine, April 2010Choice 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.
StayinWashington.com, March 2010More In Store Bellevue, Redmond, and Kirkland offer retail riches and culinary delights.
Seattle Metropolitan.com:, March 2010Easter Feastin - Critic Kathryn Robinson's picks on where to eat on Easter.
Gastrolust.com, February 2010Trellis 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."
Seattle Restaurant Examiner, February 2010Pair 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.
Chefs A'Field, January 2010Watch Chef Brian Scheehser's "The Real Chef's Garden" episode on PBS, Saturday, January 16, 2010. View Trailer View Series Trailer MORE INFORMATION
Edible Seattle Magazine, January 2010A 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.
Pacific NW Magazine, January 2010Let'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.
Seattle King5 TV Morning News, November 2009Thanksgiving Vegetable Bounty 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."
Radish and Rose blogspot, October 2009Pumpkin 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.."
Chefs A'Fields Series, October 2009Chef 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..."
Seattle Metropolitan, October 2009. The Rest of the Best40 of the city's top restaurants. "Northwest Downtown Kirkland was a pretty sorry place to find yourself with an appetite - until this sleek stunner opened off the lobby of the Kirkland Heathman Hotel. The tagline is "farm to table," which may be the trend du jour, but at Trellis it's actually meaningful."
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."
Seattle Metropolitan, September 2009Hotel Hopping. Front Porch at the Heathman "So popular is the sidewalk patio for Trellis at the Kirkland Heathman, the good folks who run the place turned it into its own restaurant."
425 Magazine, September 2009Readers 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 2009In 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 2009Trellis 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."
Seattle Metropolitan, June 2009Garden Spots "Hello June, when produce gardens start busting out all over. Here are a few local joints that grow their own."
Alaska Airlines & Horizon Air Inflight Magazine, May 2009Gateways to Getaways "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."
Frommers.com May 8, 2009The 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 2009Spring 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."
Seattle Times Nancy Leson Blog, March 2009All You Can Eat View Here
Pear Bureau Northwest, March 2009 -USA Pears Recognizes Chef Brian Scheeher's Use of Fresh Ingredients "Trellis Executive Chef to be Honored as March Pear Panache Chef."
Seattle Metropolitan, March 2009Quite the Pair "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."
Seattle Metropolitan, February 2009What's New: A serious hotel restaurant in Kirkland. "In its short life Trellis has become the place to drop in for dinner in Kirkland.."
Sunset Magazine, February 2009Editor's Picks "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." $$ 425-284-5900
Seattle Metropolitan Kathryn Robinson Blog, February 2009Is it my imagination or are restaurants still crowded?
NW STIR, March 2009La Quercia & Trellis " 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...
Food & Wine, May, 2008. 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."
Today msnbc.com, May 2008Epicurious 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."
425 Magazine, May/June 2008Home Grown. "It's letting the food speak for itself. The food is telling the story."
Bon Appétit, April 2008Haute Hotel Dining. "The Hot 10 list of new spots to book a table (and a room) across the country. #4 The Heathman Hotel."
Fodor's Guide, April 2008Seattle'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."
Eastside Business Journal, March 2008Eating Out. "Trellis, in downtown Kirkland, is a rustic wine country-style restaurant that celebrates artisan products at the height of their seasonality."
Seattle Metropolitan, February 2008Hotel California Farm-fresh feasts heat up the new restaurant at the Heathman Hotel in Kirkland.
The Woodinville Weekly, February 2008Trellis 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.'"
Vagablond Blog, January 2008A 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."
Virgin Vacations Journal, December 2007Five Top Spots For Culinary Travel. "Closer to home, you have a wonderful opportunity to visit the Heathman Hotel for an amazing farm to table experience."
KOMO TV, December 2007Go 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."
The Seattle Times, December 2007Trellis 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."
Peter Greenberg Worldwide, October 2007Culinary 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."
The Seattle Times, October 2007Taste 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."
The Seattle Times, September 2007. Starting FreshStarting 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."
Trellis Restaurant Guest Comments
GUEST COMMENTS...read what our best critics say about our Kirkland restaurant Trellis"The restaurant - OMG, to live for!! Actually Trellis is now one of my favourite restaurants of all time.""If you are looking for the best happy hour in the area as well as delicious entrees, Trellis is a must!""The food is outstanding! I love sitting at the bar and checking out the local whisky products and local wine.""I am a resident of Kirkland and this is my favorite restaurant. They have a great Northwest wine selection and offer a great pre-fix menu of 3 course for $33.00. The happy hour is awesome. This restaurant was featured in Seattle Magazine and since reading that article I have dined there at least once per month. The menu is seasonal and the chef has his own garden that he sources from to make is seasonal. Don't miss this restaurant in Kirkland.""We've never had a bad meal at Trellis, even though we tend to get something different each time. The chef is very good at choosing flavors that go well together. Lots of variety and it all works.""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!""I've never seen such attentive servers and since it was our first time there, I was certainly paying attention to it. We couldn't have been happier with our experience.""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."