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$75  + Tax/Tip
Mon, 12/12
5:30 PM & 7:45 PM
Ravenna

JuneBaby

5-Course Retracing Southern Roots Tasting Event

This extraordinary eatery in the Ravenna neighborhood, which opened in 2017, was promptly named one of "America's 38 Essential Restaurants" (Eater, 2018), "Best New Restaurant" (James Beard, 2018), and one of the "40 Most Important Restaurants of the Decade" (Esquire, 2019). Owner/Chef Edouardo Jordan, whose first restaurant was the highly acclaimed Salare, set out to glorify the Southern food he grew up on in his native St. Petersburg, Florida. At JuneBaby, he serves superb versions of staples like collard greens, pork neck, chitlins, black-eyed peas, cornbread, and biscuits, but he focuses just as much on education, telling the stories of soul food and its origins in slavery. "First and foremost, we're here to feed people good food, which happens to be Southern food," says Chef Jordan, named one of "16 Black Chefs Changing Food in America" by the New York Times. "When they ask questions, we're here to answer those questions—like, what chitlins are, where Sea Island peas come from, and why we get our rice from Florida." We're over-the-top excited to visit JuneBaby and to hear from Chef Jordan about the amazing but too often undervalued pillar of American cuisine that is soul food.

About the Host:

Edouardo Jordan

Chef/Owner

A Florida native, Chef Edouardo Jordan graduated from Orlando's Le Cordon Bleu in 2005. He honed his craft in NYC at three-Michelin-starred Per Se and Michelin-starred Lincoln Ristorante before moving to Seattle, where he rose in the ranks from sous chef to chef de cuisine for James Beard Award-winning Matt Dillion. His first restaurant, Salare, opened in 2015, with JuneBaby following in 2017. He is a two-time James Beard "Best Chef: NW" Award-winner.

The Lineup

All courses will be individually plated.

  1. Rockfish Ceviche

    aji peppers, plantains, mango, chili-lime seasoning, hominy corn

  2. Kale Caesar Salad

    pimento peppers, crispy einkorn, sweet bun garlic croutons, parmesan cheese

  3. JuneBaby’s Louisiana Gumbo

    mississippi-style rice, gulf shrimp, puget sound mussels

  4. Smoked Beef Ribeye

    vanilla parsnip puree, chili crunch brussels sprouts, beef jus

  5. Hummingbird Cake

    pecans, coconut, pineapple, banana

JuneBaby

2122 NE 65th St

Seattle, WA 98115

Event FAQs

Do I have to bring printed tickets to the event?
No tickets are needed.
What does the ticket price cover?
The ticket price covers the full cost of the meal.
Do guests need to be of a certain age to attend this event?
Yes. All attendees must be 21+ to gain entry.
What must I bring to the event?
Please make sure to bring a government-issued photo ID.
Does this restaurant allow BYOB?
No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
Can I bring guests/non-members to this event?
Yep! For this event, guest tickets are $85 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
What is the event ticket cancellation/refund policy?
Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
What COVID safety precautions will be taken at this event?
At this event, we will be accommodating all requests for separate tables rather than communal seating. Additionally, all food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant’s own policy, attendees will not be required to present proof of vaccination for entry.
What dietary restrictions/food allergies can be accommodated at this event?
At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.

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