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" Everything on the farm was planted with the seasonal Trellis menu in mind " - Executive Chef Brian Scheehser

Pure Farm to Table Kirkland Restaurant

At Trellis, we create innovative, agrarian cuisine using fresh seasonal ingredients from the vine. Our culinary team is dedicated to serving fresh, seasonal cuisine featuring products from local farms, gardens and artisan producers. Simple preparations allow the ingredients to shine, while the rich flavors that characterize classic wine country cuisine are the soul of the Farm to Table menu.
From the fruit and vegetables harvested daily at Executive Chef Brian Scheehser's 18-acre farm in Woodinville to hand-raised livestock and freshly-caught seafood right off the boat, your Kirkland farm to table restaurant experience celebrates the bounty of the Pacific Northwest. Chef Scheehser blends modern cooking techniques and flavor profiles with the rustic, farm-fresh, robust cooking style that characterizes wine country restaurants. Our wine list enhances the celebration with over 200 wines from the top wineries in Washington, Oregon, California and classic world selections. Our wines inspire the fresh flavors and aromas of the food we create.
Rooted in the simplicity of country Italian and French cooking and influenced by his cutting edge Northwest cookery, Chef Scheehser's farm to fork food is in perfect harmony with the rustic elegance of Trellis Restaurant in Kirkland.

Cooking From the Garden - Art of the Vine

Experience the most pure "farm-to- table" restaurant experience at Trellis. Executive Chef Scheehser practices sustainable farming on his 18-acre farm in Woodinville. He grows and harvests fresh vegetables, fruits and herbs featured on the Trellis menu, including his "Two Hour Salad" with ingredients picked within two hours of your plate. Enjoy a down-to-earth wine country cuisine, lovingly planted and artfully prepared with our hands.
Chef Scheehser's harvest includes numerous varieties of heirloom tomatoes, winter squash, beets, lettuces, cabbages, broccoli, brussel sprouts, cauliflower, carrots, celery roots, leeks, corn, pumpkins, potatoes, sweet peas and beans. In spring 2010, Chef's five-acre parcel grew after he added the adjacent five-acre plot and now grows Flemish pears, apples, blueberries, raspberries and blackberries.
"Immersing myself in the earth has given me an understanding of food's inherent flavor and texture," says Chef Scheehser. "The growing process amazes me, and I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques."

Executive Chef Brian Scheehser

Trained at the Culinary Institute of America - Hyde Park, Brian has over three decades of culinary experience. Following his graduation, he started as an apprentice to Chef Lucien Verge at Chicago's L'Escargot, remaining at the restaurant for 11 years. He then moved to Chicago's Hotel Nikko restaurant and later joined the Sheraton. Scheehser was drawn to Seattle when an opportunity presented itself, and he spent more than ten years as executive chef of the Sorrento Hotel's renowned Hunt Club.
Chef Scheehser and Trellis are critically acclaimed on both national and local fronts. He has appeared on the PBS Emmy nominated Chefs of Field series as well as Bon Appetit, Travel Leisure, Gourmet, Sunset, Alaska Airlines and Seattle magazines.  Chef Brian has been nominated for the James Beard Award Best Chef Northwest and  named Best Green Chef  by Seattle Magazine. Scheehser has also been featured at the James Beard House in New York City as part of its Best Hotel Chefs in America series and annually hosts an out-of-house dinner for this prestigious culinary organization.
Chef Scheehser also channels his love of food into his spirit of giving, supporting charities such as Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. He is a member of Slow Food and involved in events sponsored by the Washington Wine Association.
Chef Brian is well-respected for his mentoring style and commitment to sustainable cooking and farming. "I would say that I am 75% farmer and 75% chef. There is absolutely something you get when you taste food that is just picked. The sugars are sweeter and the flavor is pure and true . . . it's nature's way."