The first to pop up in the recently shuttered Spaghetti Western space, Venessa Goldberg (formerly of the How the Pickle Got Out of a Jam food truck, and sous chef for Chris Yang’s Chinese Laundry) will present the "hyper-seasonal" Orchard on Thursday, April 30. $48 gets you five courses (plus one secret mini-course) of dishes packed with spring ingredients and plated to evoke "the beauty of the season" visually, including watercress soup, salt baked trout with vegetable slaw, and roast chicken with rhubarb. Curated drink pairings will also be available from the bar.
"Spring is when people in the Northwest really start to look forward to brighter days, so I’m excited to provide something of a halfway point on our way to the warmer days of summer," says Goldberg, who grew up here. The pop up begins at 7 p.m. and the chef's own favorite course, after years of pastry training, is her buttermilk panna cota for dessert. Check out the full menu and reserve tickets here.
Orchard will be one of Goldberg’s last culinary endeavors before gearing up for a yearlong training with the Tom Douglas Restaurant team. In March, Goldberg was awarded a James Beard Foundation grant in the Women in Culinary Leadership program to train under Tom Douglas, one of eight participating restaurateurs. The JBF grant focuses on mentoring and training women aspiring to careers in the culinary industry, and Goldberg will receive practice and support with both the front and back of the house.