Cascina Spinasse Blog

Chef Jason Stratton and his team have set aside Tuesdays at Spinasse through the fall for a series of deliciously memorable meals. Events include cooking classes, diners with local producers and a family style pasta fest. Reserve your spot today!

Dine with the producer on September 21 from 5 to 9 p.m. as Chef Stratton partners with Local Roots Farm owner Jason Salvo to create a 3-course dinner with produce fresh from the farm. Local Roots is located on the banks of the Snoqualmie River near Carnation, and focuses on growing a diverse variety of vegetables on their 6-acre farm. Cost of the dinner is $45 plus tax and gratuity.

Learn how to create a Perfect Fall Dinner on October 12 from 6 to 8 p.m. Chef Stratton will demonstrate how to make 3 dishes that you can recreate at home as the gray, rainy season descends upon us. Enjoy a glass of wine while tasting the dishes and chatting with Chef Stratton about fall food and his award-winning cooking techniques. Space is limited to 10 guests and the cost is $50 per person.

Join us for a Family Style Tajarin Pasta Feast on November 9 from 5 to 9 p.m. It’s the dish everyone knows and loves at Spinasse. Jason and his team will prepare a 3 dish, family style dinner that includes an antipasti platter, delicious green salad, followed by Spinasse’s house made, hand cut, Tajarin pasta topped with a delicious Ragu. Cost of the dinner is $30 per person plus tax and gratuity.

Hi all,

It’s been nearly a year since I came back to Spinasse and what a terrific year! A few new things are going on around here. First off, as some of you already know the seating format has changed. The communal tables have transformed into individual tables. So now you’ll see new tables that will give us a few more seats in the room and will allow us to be able to accommodate private reservations of 2 and 4 guests. We’ll still be able to take your large party requests for big group seating. Just say the word!

We are loving the beautiful weather and arrival of first spring delights. As we start getting new things like nettles, morels and new turnips, Carrie and I are constantly working on new ways to make them delicious. One new way to celebrate with a couple friends or your sweetheart is to come sit at the Chef’s Counter on Friday or Saturday night. This is our version of a grand degustazione. Anywhere from 8-11 courses, depending on what we are loving best that evening, we essentially will keep feeding you until you tell us to stop. Some recent favorites have been Tajarin with Zabaglione and Kumamoto Oysters, Fried Mozzarella with Baby Artichoke and Rhubarb, and Roasted Rabbit Loin with Cardoon Flower Honey Sauce and Baby Turnip. Come check it out!

Chef’s Counter
4 available seats (For reservations of 2 or 4 people only)
Friday/Saturday 8:30 pm only
$100 per person + tax & gratuity

Lots of things are in the works for the coming months! Stay tuned for details.

Cheers,

Jason

Sunday, February 14, 2010
$65 per person + tax & gratuity
2 menu choices

Chef Jason Stratton, sous chef, Carrie Mashaney, wine director Michele Balkwill and the entire Spinasse team are delighted to offer 2 delicious options to share with that special someone.

CHOOSE FROM (Menus subject to change):

Trota affumicata con carciofi- smoked trout with oil poached baby artichokes
Insalata di cavolfiore-salad of roasted and raw cauliflower with meyer lemon and pinenuts
Tajarin al ostice e zabaglione- fine hand cut egg pasta with kusshi oysters and zabaglione
Cappasante con crema di baccalá- Qualicum scallops with salt cod cream and fingerling potatoes.

OR

Sformatino di porri con granchio- roasted leek flan with Dungeness crab
Fonduta con topinambur-fonduta with roasted sunchokes
Ravioli di davolfiore e tartufi bianchi- cauliflower ravioli with toasted anchovy and local white truffles
Coda di bue brasata al Barolo- oxtails braised in Barolo with cocoa and celery root

Dolce: Choice of dessert:
Semifreddo di gianduja— gianduja semifreddo with feuilletine and dark chocolate
Walnut Cake— Avrna Syrup

Make Reservations

The hallmark of Piedmontese cuisine is its simplicity, allowing the quality of the ingredients to shine.

Since opening in August of 2008, Spinasse has garnered much acclaim for its interpretation of the traditional cuisine of the Piedmont region of Northern Italy. Chef Jason Stratton and his team create simple, refined dishes grounded in authentic techniques from Piedmont, while incorporating the products of artisans and small farmers from the Pacific Northwest.

We welcome you to enjoy our handmade pastas and seasonally inspired dishes and desserts, alongside a carefully curated wine list. Our dining room reflects an authentic, rustic classicality, found in Piedmontese trattorias, and our small bar features a birds-eye view of our open kitchen. Wherever you sit, your enjoyment of our food and the restaurant is of primary importance to us.

Wednesday, February 17, 2010

12 reservations available

Founded at the end of the nineteenth century, in an area where Dolcetto vineyards have been a typical feature for centuries, the Pecchenino farm has always been family run, and the land has passed from father to son throughout its history. From the beginning of the twentieth century, the farm was led by Attilio Pecchenino (the grandfather). In the 70s, the farm was given to Marino Pecchenino (Attilio’s son), and in 1987 to Orlando and Attilio (Marino’s two sons) who currently own it and manage it.

After having worked long and hard to promote the Dolcetto variety and Dogliani wines, brothers Attilio and Orlando have also realized their dream of making Barolo. In 2004 they were able to lease part of Le Coste vineyard in Monforte d’Alba. Their Barolo Le Coste 2004 was released in the US in the spring of 2008.