MariPili
Day 1: 5-Course Ode to Galicia Tasting Series
Just 4 years ago as of this May, Chef Grayson Corrales opened her First Hill eatery on the site of the dearly departed Café Presse, and Seattle Met promptly named it 2022’s “Best Restaurant of the Year.” Infatuation followed suit, naming it to its 2022 Lists of “Best New Restaurants in Seattle” and “Most Exciting Restaurant Openings in America.” This unique restaurant (one of CN Traveler's "Best in Seattle" List) is a heartfelt homage to Chef Corrales’ roots in Galicia, Spain, that autonomous region northwest of the Iberian Peninsula and just atop Portugal. Coming right off a 3-month internship in Spain at the 2-Michelin-Starred restaurant Culler de Pau, Chef Corrales is turning out such dishes as ham and mushroom croquetas, paella tahdig (crisp paella rice served with chorizo spiced shrimp and triple garlic aioli), empanadas de morcilla (blood sausage tart, squash, piquillo peppers), and, of course, octopus. Leave room for the churros or the Manchego cheesecake as well! “A place where everything succeeds,” raves Seattle Met. No wonder Chef Corrales is a James Beard "Best Chef: NW & Pacific" Semi-Finalist!
About the Host:
Sam Mikesell
Chef/Manager
Chef Sam Mikesell honed his craft in Albany, California before taking a job with Chef Thomas Humbock, who truly broadened his culinary horizons. A graduate of Le Cordon Bleu Culinary Academy in Seattle, he and Chef Grayson Corrales worked together through the first part of culinary school until she decided to move to the pastry program. Both righthand men to Chef Bruce Naftaly of Marmite and Le Gourmand, they stayed in touch, working several catering events and often dining at locations around Washington to discuss the food. They now continue to collaborate and grow together at MariPili.
The Lineup
All courses will be individually plated. This menu will be Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Croqueta Trio
jamón | salt cod | duck confit
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Espárragos con Romesco
chilled asparagus, green romesco, pickled fennel, pea mousse
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Polbo á Feira
simmered octopus, crispy potato, spanish chili crisp, orange pickled onion
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Canelones de Conejo y Hongos
braised rabbit filled pasta, mushroom, tomato, bechamel
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Flan de Caña de Cabra
goat cheese flan, citrus
MariPili
1117 12th Ave
Seattle, WA 98122
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, MariPili will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Pork, Duck and White Fish in Course 1, Pork in Course 2, Octopus in Course 3 and Pork and Rabbit in Course 4. Substitutions will be provided.
- Pescatarians: There is Pork and Duck in Course 1, Pork in Course 2 and Pork and Rabbit in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 4. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 1, Course 4, Course 5. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 1, Course 2, Course 4, Course 5. Substitutions will be provided
• Cheese: Goat's Milk Cheese is in Course 1, Course 5. Substitutions will be provided. Sheep's Milk Cheese is in Course 4. Substitutions will be provided - Shellfish: There is Octopus in Course 3. Substitutions will be provided.
- Fish: There is White Fish in Course 1. Substitutions will be provided.
- Eggs: There are Eggs in Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Chestnut in Course 1 and Almond in Course 2. Substitutions will be provided.
- Alliums: There is Garlic (Cooked), Onion (Raw), Onion (Cooked) and Shallot (Cooked) in Course 1, Garlic (Cooked), Onion (Raw), Onion (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: There are Oyster, Shiitake, Black Trumpet, Enoki and other Seasonal Mushrooms in Course 4. Substitutions will be provided.
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
