SYMRISE TREK:
Chef-driven Trends, Flavors and
Inspiration from Seattle
StarChefs Seattle Rising Stars
February 17 - 18, 2020

Chef Ricardo Valdes
Raíz
What We Ordered: Chicken Chilaquiles, Salsa
Roja, Queso Fresco and Fried Eggs
The Raíz menu is heavily influenced by the Mexico City
cuisine that Chef Ricardo was raised up on.
However, Raíz’s take on classic Mexican comfort foods
features an incorporation of creative twists and local
ingredients native to the Northwest.
The Chicken Chilaquiles dish—topped with fresh sprouts
and pickled onions—won our hearts during our Seattle
trek.

Symrise Roundtable
StarChefs Seattle Rising Stars 2020
"There was always a channel that
reminded me of how my Grandma
cooked. Now my inspiration is focused on
classic dishes that represent Mexico
while using the best ingredients, utilizing
what I can grow locally and finding
creative ways to build the pantry."
- Chef Ricardo Valdes
Raíz

Bakers Chera Amlag and Geo Quibuyen
Hood Famous Café + Bar
What We Ordered: Ube, Calamansi Mango and
Coconut Pandan Cheesecakes
Hood Famous Café + Bar’s menu features an array of
the FilipinX and Asian flavors that have been on our
trend radar for the past few years.
The bakeshop’s variety gave a full spectrum of fruity,
citrusy and sweet-and-savory flavors in a base of
indulgent and perfectly dense cheesecake.

Mixologist Cera Grindstaff
Stampede Cocktail Club
What We Ordered: Man Candy (House Falernum,
Passionfruit, Lemon, IPA, Rye, and Angostura Bitters,
Topped With Cotton Candy)
The fun and flavorful Man Candy cocktail was mixed
to pure perfection – with an ingredient line-up that
even threw Symrise’s beverage experts for a loop.
The impactful flavor of Man Candy is no coincidence
and with just a glance at the vibrant cocktail menu it
becomes very apparent that Cera is a master of the
mixology craft.

Chef Melissa Miranda
Musang
What We Ordered: Dinuguan (Pork Cheeks, Pork
Ears, Tamarind, Chilies), Roasted Vegetables in Adobo
Sauce, and Garlic Rice
Musang is a FilipinX oasis in the heart of Seattle’s
Beacon Hill community. The menu emulates Chef
Melissa’s strong FilipinX roots with dishes inspired
by her father and childhood.
Dinuguan is a traditional FilipinX Pork Stew served
with Musang’s own creative twist. We enjoyed the
dish alongside a veggie blend of Kale, Mushroom and
Onion in Adobo Sauce.

Symrise Trek
StarChefs Seattle Rising Stars 2020
“Musang is the result of asking; how
can we create a space to bring back
FilipinX food and cultivate the culture
and experience of the Philippines?"
- Chef Melissa Miranda
Musang

Chef Jaimon Westing
No Anchor
What We Ordered: Foie Gras Funnel Cake (Grape
Jelly and Puffed Amaranth)
The Foie Gras Funnel Cake is Chef Jaimon Westing’s
Peanut Butter and Jelly inspired dessert.
Albeit an unconventional combination of ingredients,
the marriage of Foie Gras, Jelly and ancient grain,
Amaranth, made for an exceptional savory treat.

Mixologist Jennifer Akin
Rumba
What We Ordered: Red Wedding (Mezcal, Rum,
Hibiscus, Cinnamon, Ginger, Aperol, Passionfruit,
and Lime)
The essence of Seattle's premier rum bar, Rumba is
elevated in the Red Wedding cocktail.
But not all drinks at this Tiki-inspired bar taste as they
appear. Where as other menu items are more rum-
forward, this drink has an expected Mezcal smokiness
to counteract the sweetness of Passionfruit and
Hibiscus florals.

“Rum is the most diverse spirit on
the planet. It runs the entire gambit
of the flavor spectrum.”
- Mixologist Jennifer Akin
Rumba
Symrise Roundtable
StarChefs Seattle Rising Stars 2020

Interested in learning more about Symrise’s
StarChefs Rising Stars experience?
Reach out to dylan.thompson@symrise.com