Thanks to “Sam” for the following story from the Seattle PI.
STRANGELY, A STRIKING new addition to Seattle’s restaurant scene is going to be a non-restaurant.
Vagabond, a regular communal dinner venue “opening” Oct. 23, is a joint venture between Gabriel Claycamp of the Culinary Communion cooking classes and Michael Hebberoy, formerly a partner in a shining-star restaurant empire in Portland that once included restaurants clarklewis, Gotham Bldg Tavern and Family Supper…
Vagabond sounds like a legal, larger version of the underground dinners that exist here and there in the Seattle area. These are intimate events at which chefs cook for paying guests in a private setting. Vagabond will consist of three-course, family-style meals, served Monday nights at Portalis wine shop in Ballard (5205 Ballard Ave. N.W.). (The concept is similar to Hebberoy’s original unlicensed Family Supper in Portland, with a top-notch wine selection thanks to the Portalis stock.)
Claycamp, who has been associated with other underground dinners in Seattle, said he and Hebberoy occasionally will trade off cooking and handling the front of the house, but that a roster of gifted guest chefs will also take part. Dana Bickford, pastry chef at Eva, has committed to creating innovative pies and ice creams for regular desserts, he said. Main courses will be served in big cast-iron pots, and chefs will be charged with creating “the sexiest peasant food” possible in one cauldron.
Vagabond isn’t open to everyone. No walk-ins are allowed. Advance reservations and e-mail contacts are required, meant “to keep it kind of pure, to keep it to the people who get it,” Claycamp said. “With every restaurant, there are some people that get it and some people who are there as tourists. I think both Michael and I are pretty resoundingly not interested (in the latter).”
They must want more people to get it, though, as the larger goal is to spread more underground restaurants around town and “destabilize the system.”
Michael Cooking? Oh my. Courses served in big cast-iron pots? Chefs charged with creating the sexiest peasant food possible in one cauldron? You know, this almost sounds like an April fools joke. Go figure. You can read the whole article by clicking here.