Copperleaf Heads to James Beard House

Photos by Jeff Caven

Copperleaf, the tiny farm-to-table gem of a restaurant at the Cedarbrook Lodge near the Sea-Tac Airport, is headed to New York to serve a Northwest feast at the James Beard House. Culinary director Roy Breiman and executive chef Mark Bodinet will make the trip on April 17, showcasing their culinary expertise with local food and wine. Breiman has cooked at the James Beard house before, but this is the first visit for Bodinet, a French Laundry alum.

This is an incredible honor for a newer restaurant (Copperleaf opened its doors two years ago), especially for one that seems to fly below the radar in Seatac. The honor is well deserved — with Breiman’s direction and Bodinet’s incredible flavor profiles and artistic preparation, Copperleaf easily surpasses some better known Seattle restaurants in quality. The James Beard invite opens up the opportunity for more accolades and recognition.

The restaurant is set to expand its dining room (it’s currently only 34 seats) this summer. If Breiman and Bodinet continue their current course, tiny Copperleaf will remain a secret no longer.

Here is the (visual) Copperleaf menu for the James Beard House dinner:

Truffled Duck Eggs

(paired with sparkling white jasmine apertif)

Full Circle Farms Organic Beets with spring onions, “foraged and found morels and green garlic

(paired with Rasa Lyricist Riesling, Walla Walla 2010)

Vessel St. Jude Albacore with garden celery, pickled radish, English cucumer and lemon verbena

(paired with Rotie Cellars Southern White, Walla Walla 2010)

Neah Bay Halibut with English peas, young turnips, pink lady apples and smoked bacon emulsion

(paired with DeLille Cellars Chaleur Estate Blanc, Columbia Valley 2010

Pleasant View Farm Foie Gras with candied rhubarb, wild honey comb and graham cracker

(paired with Working Horse Winery Organic Tillman Classic Pinot Noir Ice Wine, British Columbia)

Waterwheel Farm Young Veal Three Ways with asparagus Dungeness crab, parmesan creme and chive flower

(paired with Wysling Reserva, Yakima Valley 2008)

Malted Milk Ice Creme with banana chiboust and candied Holmquist Farm hazelnuts

(paired with Long Shadows Poets Leap Late Harves Riesling, Columbia Valley 2008)

The veal confit and foie are currently on the menu, with slightly different preparations. Both are excellent choices (if foie gras is your thing, this is a dish not to be missed).

This weekend, Copperleaf is hosting a couple of Easter Brunch options, and there are a few spots left.

-Grand Easter Sunday Brunch Buffet in Tamarack Hall: $52 for adults, $32 for seniors, $24.99 children age 7-17

-Easter Celebration four-course prix fixe brunch in the Copperleaf dining room: $49.95 per person

Call 206.214.4282 for reservations.

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