"Everything planted in the farm was planted with the seasonal Trellis menu in mind."
- Executive Chef Brian Scheehser
Farm to Table - The Art of the Vine -
At Trellis, our philosophy is to create innovative, agrarian cuisine using high-quality seasonal ingredients from the vine. Our culinary team is dedicated to serving market fresh cuisine featuring products from local farms, gardens and artisan producers. Simple preparations allow the quality of the ingredients to shine, while the rich, hearty flavors that characterize classic wine country cuisine are the mainstays of the Farm to Table menu at Trellis.
From the fruit and vegetables harvested daily at Executive Chef Brian Scheehser's 10-acre farm in Woodinville to hand-raised livestock and freshly-caught seafood just off the boat, your Kirkland farm to table restaurant dining experience will celebrate the bounty of the Pacific Northwest. At Trellis, Chef Scheehser melds modern cooking techniques and flavor profiles with the rustic, farm-fresh, robust cooking style that characterizes wine country restaurants. Our delightful wine list continues the celebration with a careful selection of over 200 wines representing the top wineries in Washington, Oregon, California and classic International selections. We choose our wines to 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 knowledge of cutting edge Northwest and West Coast cookery, Chef Scheehser's farm to table restaurant cuisine is a perfect match with the casual elegance of Trellis
Organic Restaurant near Seattle -
Experience Seattle's most pure "farm-to- table" restaurant dining experience at Trellis. Executive Chef Brian Scheehser practices sustainable farming on his 10-acre farm in Woodinville. He grows and harvests fresh vegetables, fruits and herbs featured on the Trellis menu, including his signature "Two Hour Salad" with ingredients harvested within two hours of being served. Enjoy a down-to-earth wine country cuisine, lovingly planted and artfully prepared with our hands.
"Immersing myself in the earth has given me a unique understanding of a 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." Chef Scheehser's harvest includes 30 varieties of heirloom tomatoes, 10 varieties of winter squash, beets, lettuces, cabbages, broccoli, Brussels sprouts, cauliflower, carrots, celery roots, leeks, corn, pumpkins, potatoes, sweet peas and beans. In Spring of 2010, Chef's five-acre parcel doubled in size after he took on a five-acre, former U-pick parcel located next to his original plot. The addition brings Flemish pears, six varieties of apples, seven varieties of blueberries, and three varieties each of raspberries and blackberries.
Executive Chef Brian Scheehser -
Trained at the Culinary Institute of America, Chef Scheehser brings to our Kirkland table 30 years of culinary experience. Following his graduation, Chef Brian was an apprentice to Chef Lucien Verge at Chicago's L'Escargot, working and learning at the restaurant for 11 years. Sharpening his skills at Chicago's Hotel Nikko restaurant and Chicago Sheraton, Chef Scheehser moved to Seattle to join the Sorrento Hotel where he spent more than a decade as Executive Chef of the renowned Hunt Club. Chef Brian brings to Trellis his culinary creativity, rich experience and passion of fresh, wine country cuisine.
Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including 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 also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association. He was showcased in the 2009 Gala Auction Dinner for the "Auction of Washington Wine" benefitting Seattle's Children's Hospital. Look for Chef Brian and Hijo, his 11 year old pup representing the month of November in the 2011 "Local Sustainable Love" Calendar benefitting the Seattle Humane Society (available for purchase at local book stores).
Chef Scheehser and Trellis have been critically acclaimed on both a national and local front. He had been featured in Bon Appetit, Travel + Leisure, Gourmet, Sunset, Seattle Magazine, Alaska/Horizon In-Flight Magazine, The Seattle Times, Seattle Metropolitan Magazine, Northwest Palate, 425 Magazine and Edible Seattle. Seattle Magazine named Scheehser a "Best Green Chef" in May, 2008 and in September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its "Best Hotel Chefs in America" series. A 425 Magazine readers poll in September 2009 named him "Best Chef". The PBS Emmy nominated "Chefs A'Field" series features Scheehser in "The Real Chef's Garden" episode airing in January 2010. Trellis in The News..
Even with all of these accolades, Chef Brian is known for his sense of humor, mentoring style, and true commitment to sustainable cooking and farming. "I would say that I am 75% farmer and 75% chef. There is absolutely something that 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..."