Seattle, WA – A quick reminder to all you Cider lovers out there, Ivar’s Salmon House will be hosting their third annual Northwest Fall Cider Celebration. Sponsored by the Northwest Cider Association, this tastival focuses on both the familiar and the up and coming. The festival which is located along North Lake Union, is a great opportunity for the casual and enthusiastic hard cider lover to taste something potentially new to them.
As an added bonus, look for a selection of hors d’oeuvres through-out the evening, by Ivar’s Salmon House Exec. Chef Jason Bray.
The whole evening concludes with the fan favorite, the “People’s Choice”, where you the guest get to choose by your vote the next NW cider that will be featured at the Salmon House’s menu.
A special note to those with children, teenagers, or young adults, this is a 21 and over event.
For those of you still curious, we have attached the current list of the over 20 different ciders from some of these purveyors while you enjoy one of Jason Bray’s small bites.
- Finnriver Cidery from Chimacum, WA
- Tieton Cider Works from Tieton, WA
- Wildfire Cider from Port Townsend, WA
- Red Barn Cider from Mt. Vernon, WA
- and many more!
October 11th, 2010 5:30 PM to 8:30 PM $35
Northwest Fall Cider Celebration, Ivar’s Salmon House (North Lake Union)
401 NE Northlake Way Seattle, WA 98105
www.Ivars.com or through Brown Paper Tickets. Tickets must be purchased in advance.
Jason Bray was born and raised in Portland, Oregon. He has over thirteen years of restaurant experience. His love of cooking started when his mother included him in the family preparations when he was a mere five years old.
Jason reminisces, “She showed me the stove and I learned the basics under her tutelage.” He honed these skills even further when he started cooking professionally in the kitchen when he was fifteen. He has fond memories of his first job which he quotes “…was a hole in the wall where they gave me a shot at cooking.”
He quickly moved up the ranks and by age twenty-one was the youngest Sous Chef in the Il Fornaio Corporation. Working in different restaurants throughout Portland, he finally made his way up to Seattle in 2000 where he worked again for the Il Fornaio as a Senior Sous Chef. He also opened the Hi-Life as Head Chef for Chow Foods.
Jason still found time to pursue his passion for wine. He quickly earned his certification as a Sommelier through the International Sommeliers Guild and then passed the first level of Master Sommelier’s certification. “I really love wine, but my heart is in the kitchen. Pursuing both wine and cooking has helped me hone my culinary skills.”
Jason is now the Executive Chef at Ivar’s Salmon House. He has settled in Ballard. Although he has traveled all over the world, the Pacific Northwest is home for him. “I’ve been extremely lucky; I’ve traveled through Burgundy, the Rhone and many countries. I’ve even cooked in a kitchen in India. I truly love the Pacific Northwest and the culinary aspects it has to offer.”