Terra Plata
Day 1: 5-Course Farm-to-Fork Tasting Series
An old-timer on the Seattle restaurant scene (having opened in 2011) this Capitol Hill eatery keeps things exceptionally fresh – so much so that it has appeared on the New York Times’ 2025 list of “25 Best Restaurants in Seattle Right Now” and Infatuation’s 2025 list of “Where to Eat in Seattle.” Founding chef Tamara Murphy (who helmed the storied Campagne in Pikes Place Market, winning a 1995 James Beard Award, as well as Belltown’s highly praised and Spanish-inflected Brasa) envisioned Terra Plata as a place of seasonal menus with ingredients from local growers and artisan producers who practice organic, sustainable farming. While Chef Murphy unfortunately passed in 2024, that ethos remains in the highly creative (and incredibly seasonal) menu, with dishes like fava bean bruschetta, roasted beets with chermoula and feta, Alaskan halibut with forbidden rice and curry, and confit lamb riblets with spiced labneh, pomegranate molasses, and pistachio dukkah. Maybe churros with chili-chocolate ganache for dessert? Or Basque cheesecake with blueberry basil compote? “Terra Plate is cause for celebration,” raves Seattle Times, so naturally we are over-the-top excited to visit here!
About the Host:
Nami Soto
Chef de Cuisine
A former Zocalo Exec Chef, Chef Nami Soto began her culinary career in Tacoma, following her upbringing in Mexico and her studies in Culinary Arts at the Art Institute of Seattle. After honing her craft at Andaluca under Chef Wayne (including an appearance alongside him on Iron Chef) she launched her own food truck while simultaneously preparing to open the Palladian Hotel as its Pastry Chef. During this preparation period, she competed on the Food Network show Chopped, ultimately being named a Chopped champion. She has also staged with Chef Rick Bayless in addition to working under Chef Stephanie Izard at both Girl & the Goat and Duck Duck Goat and under Chef Paul Kahan at esteemed Avec.
The Lineup
All courses will be individually plated. This menu will be Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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St. Jude Albacore Crudo
citrus, pomegranate, persimmon, crispy shallots, serrano chili, micro cilantro
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Pink Lady Apple
wild arugula, watermelon radish, parmigiana reggiano, white truffle oil, lemon
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Wild Mushroom Risotto
shimeji, maitake, oyster, crimini, beurre noisette, mascarpone, pecorino
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Roast Pig
manila clam, chorizo, sofrito, bay scented potato, pimento, chicharron, lemon
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Basque Cheesecake
fukushu kumquat, butter almond crunch, orange zest
Terra Plata
1501 Melrose Ave
Seattle, WA 98122
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- 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 dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Shellfish, Fish, Egg, Tree Nut, Allium, Mushroom. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
