Brewery News: Seattle: The Seattle Seahawks enlist Chef John Howie's "Seastar Restaurant and Raw Bar" and "Beardslee Public House and Brewery"

Press Release

Chef John Howie, proprietor of some of the Seattle Area’s best known restaurants – ranging from casual, scratch-cooking establishments to fine dining – is pleased to announce a variety of new, gourmet items to be available at CenturyLink Field for all Seattle Seahawks and Sounders FC games, as well as stadium concerts and events. The new offerings promise something that will please every palate, and include healthy, flavorful vegan and gluten free options.
                                             
The Seattle Seahawks and First & Goal, Inc., management of CenturyLink Field, partnered with Chef Howie to provide fans with restaurant-quality food, carefully handcrafted using the highest quality sustainable meat and seafood with fresh, locally sourced ingredients.

Chef Howie was excited to embark on this project because it married his passion for delicious food and his love of Seattle sports and entertainment.

Four club-level concession stands have been transformed into versions of Chef Howie’s Seastar Restaurant and Raw Bar – the Seattle Area’s premier seafood restaurant – and Beardslee Public House and Brewery – his Pacific Northwest-inspired and scratch-casual eatery featuring world-class signature brews made onsite in the 10-barrel brewery. Chef Howie also developed several healthier fare selections available as quick, self-serve items at “Grab & Go” locations throughout CenturyLink Field.

The Seastar Restaurant stand will feature seafood made with the finest and freshest ingredients, including Sushi prepared with fresh Northwest Dungeness crab and sashimi-grade Ahi tuna; a refreshing Thai Seafood Salad made with shrimp, calamari and sashimi-grade octopus; Fish and Chips, and a rich and creamy Clam Chowder that boasts sea clams, bacon and red potatoes. Seastar Restaurant will also serve two Beardslee Public House craft beers: Beaver Bait Blonde andGreenleaf IPA.                                                                                                                                                              
The Beardslee Public House stand will feature delicious high-quality burgers on house baked buns and made-from-scratch comfort food, such as the Prime Beef Cheese Burger, made with fresh ground USDA beef and served with Beardslee’s Applewood smoked onion burger spread and Tillamook cheddar cheese; the Ultimate Bacon Cheese Burger, featuring a patty of 60 percent ground beef and 40 percent ground bacon served with Applewood smoked bacon and house made Canadian bacon; the Applewood Smoked Turkey Burger featuring smoked Gouda cheese and molasses-infused Ancho chili BBQ sauce; the soft, fresh baked Brewing Grain Pretzel served with smoked Gouda Cheese sauce; and Chef John Howie’s famous Creole Potato Salad and Craisin Cole Slaw. Beardslee Public House will also serve two of its own craft beers: Knuckle Boom ESB and Greenleaf IPA.

For CenturyLink’s popular “Grab & Go” locations throughout the stadium, health-conscious fans will appreciate new fresh, flavorful choices that are also vegan and gluten free, such as Chef Howie’s zesty Kale Salad with carrots, red onions, red cabbage and an apple cider-mustard vinaigrette; the Greek Quinoa Salad featuring tender quinoa, ripe tomato, crisp cucumber, bell peppers and pepperoncini with a red wine vinegar-lemon vinaigrette; Jalapeno IPA Hummus made with jalapeno, an IPA reduction and spices served with crisp carrots and celery; as well as quick snacks, such as Beardslee’s famous roasted Spanish Beer Nuts, available in Salty-n-Sweet or Spicy-n-Sweet.

“We are thrilled to be part of the CenturyLink Field team and look forward to delivering our unique and tasty offerings to the guests at CenturyLink.” Said Chef John Howie.

About Chef John Howie
John Howie was nominated Outstanding Restaurateur by the James Beard Foundation Awards in 2013 and has been invited to be guest chef at the James Beard House on five separate occasions. Chef Howie is also author of the cookbook Passion & Palate: Recipes for a Generous Table and is a sought-after culinary expert featured in local and national media.

Chef Howie and his restaurants are as recognized for philanthropic generosity as they are for culinary achievement. Since 2002, the John Howie Restaurant Group has received numerous awards for philanthropy and community involvement, and has given more than $4.5 million to hundreds of charitable organizations. The John Howie Restaurant Group includes Seastar Restaurant and Raw Bar (Bellevue), Sport Restaurant & Bar (Seattle), John Howie Steak (Bellevue), Beardslee Public House (Bothell), Wildwood Spirits Co. (Bothell) and In.gredients (Microsoft Redmond campus).
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