I thought my WA state readers, as well as a few BC readers, may be interested in this press release about Chef John Howie and how is helping the less fortunate for the upcoming US Thanksgiving. Thanks Chef.
Bellevue, Washington—Chef/Proprietor John Howie has been in the restaurant industry for 37 years and during that time saw many types of giving in the establishments that he worked at. When he opened his first restaurant – Seastar in Bellevue – almost11 years ago, he made up his mind that he wanted it to be a strong business with an incredible philanthropic culture. Always a man of his word, since opening Seastar Restaurant & Raw Bar, John has quietly provided hundreds of thousands of dollars of in-kind donations (including yearly gift certificate donations to over 850 organizations), and generated several million dollars of charitable giving. Howie never turns down any registered organization that requests a donation. The only limitations have been on personal appearances as he often does over 25 a year.
In keeping with this philosophy, Chef Howie and the team at Seastar Restaurant and Raw Bar in Bellevue, are opening their doors and their hearts for the tenth consecutive year to guests in need on Thanksgiving Day. They expect around 500 guests to attend the hosted, complete holiday dinner at the restaurant. The primarily Eastside families come to Seastar through Belleve LifeSpring, Hopelink, Olive Crest, Redmond YWCA, and The Sophia Way Seastar crewmembers, families and friends will act as servers, cooks and dishwashers, as the guests are served from 11:30 a.m. to 2:45 p.m. Once everyone has finished and the last plates have been cleared away, the volunteers will sit down and share a Thanksgiving meal with John and his family at the restaurant.
So what does it take to feed 600 people? The staff at Seastar will order about 500 pounds of turkey, 90 pounds of dry crouton cubes for stuffing, 300 pounds of Yukon gold potatoes, 300 pounds of yams, 90 pounds of cranberry sauce, 100 dozen dinner rolls and a whole lot of pumpkin pies! Seastar is partnering with several local vendors, all of which have made donations to help defer some of the costs of doing this holiday meal.
# # # #
John Howie, a man known as much for his spirit of generosity as his award winning fare, shares recipes from his restaurants and for life in his just released cookbook Passion and Palate: Recipes for a Generous Table. This gorgeously photographed, hardbound book includes a collection of over 240 recipes of guest and family favorites from Seastar Restaurant and Raw Bar, John Howie Steak, SPORT Restaurant & Bar, and Adriatic Grill Italian Cuisine & Wine Bar. For information please visit http://shinshinchez.com/john-howie-passion-palate .