We’ve heard Skelly and the Bean’s February debut was a pretty standard restaurant affair as far as openings go. CHS wasn’t invited but these people checked it out. But the crowd-funded restaurant (OK, that part wasn’t standard) is now ready to roll out another of its community innovations with the first night of what Zephyr Paquette called her “incubator series.”
Next week, Seattle Central instructor and proud butcher Sarah Wong will take her first turn in the Skelly kitchen in a month of “Meatless Mondays”
Chef Sarah Wong is coming to us from Seattle Community College as one of their instructors. She is also a current inductee to the Butchers Guild. Chef Wong has spent time, among other places in her culinary history, at Cafe Flora the Harvest Vine and was a personal chef for two very famous Vegas based tiger lovers. She is bringing to us a varied and delicious menu to show Butchers have other skills as well.
Get it? She’s a butcher.
How’s Paquette facilitating the logistics around the money end of the restaurant business when it comes to rotating guest chefs? Enter Brown Paper Tickets. The $35 payment for this Monday’s first edition of the Wong series is being handled by the local ticketing company. You can (hopefully still) buy your ticket here.