Surrell

Congratulations to our amazing team for making Surrell part of the Eater 38!!! Their amazing hard work allows for my vision in hospitality and food with Surrell come to life. Congratulations to our Surrell team, cheers! Thank you @hdcheadle and @eaterseattle for the acknowledgement, and for writing such a wonderful piece about Surrell. It truly means so much to all of us! #seattlerestaurants #seattle #eater #eaterseattle #eater38 #teamworkmakesthedreamwork #bestteam

I’m still processing all that is happening, and what I can say for sure is that I feel incredibly fortunate and thankful. It’s cheesy to say but it is surreal. Just to be nominated as a semifinalist for a James Beard Award @jamesbeardfoundation was mind blowing. To have made the finalist list is beyond words incredible. I can’t say enough how much I appreciate this opportunity, and all it will bring to Surrell and my life. I have always believed in hard work, and the power of what it can do for your life. It’s a strong lesson both of my parents taught me, leading with an amazing exampe. Working toward a life work balance has always been my goal, and though I’m not perfect at it I try every day. I truly believe if you add in some patience, persistence and perseverance it can only lead to good things. I am so fortunate for the family I have and how they have always supported me. Coming to Seattle is the only way I would have met my wife and our daughter would have been born. My wife and daughter are my heart, and are the best support system anyone could dream of. I promise to release the dance party sound track someday. My team. What can I say, they have always been why Surrell exists at 2319 W Madison. I was the solo chef much like a solo singer song writer for years. And, though it was fun, nothing compares to the excitement of rocking with a group. Thank you to all who have ever come through the doors at Surrell, and especially to my team today. This affirmation of the work we do, and the concept at Surrell is incredibly humbling and so exciting. We all want to be understood in what we do with our craft, and I feel a unique sense of it now that is overwhelmingly joyful. We can make this industry, and specifically the fining part of it, rewarding, fun, lead with thoughtfulness and respect, and built on lifting from below rather than shouting from above. Cheers to the future! Aaron T The link for this article is in our bio or at /life/food-drink/how-this-seattle-james-beard-award-finalist-started-small-in-montana/ Thank you to Bethany and The Seattle Times for the feature!

For those who know me it’s very rare I’m speechless, but miracles happen and one massive one it was this week. To be nominated for a James Beard Award is a massive honor, and an incredible affirmation of the hard work of our team. To know we have touched people with the work we do to the point of being recognized for a major award is beyond words, even for me. But then, to be named a finalist for Best Chef Northwest and Pacific is truly incredible. Even typing this I am overwhelmed with appreciation, pride and joy for the work my team and I do and the incredible community we have around us. The news Tuesday morning was so exciting my daughter was inspired to have a dance party! I can’t say thank you enough to everyone who has supported me and been on this journey with me. There is so much more to come! Cheers, Aaron T @beardfoundation

Chef Aaron, minutes before service. Florals get final touches, candles get lit. The room is always changing. Living sculptures built from Pacific Northwest wood and arrangements that shift with the seasons. We can’t wait to show you what the Pacific Northwest has to offer this spring and summer.​​​​​​​​​​​​​​​​

We’re proud to be the only fine dining restaurant in WA with a 100% Washington wine list—celebrating local talent in every glass. Currently a part of our pairing line up: @elentone @latta_wines @betzwine @synclinewinery @covingtoncellars

The Surrell-eo, a play on a savory Oreo, filled with a Roasted Oyster Mushroom Parfait

Join us April 24th for a very special evening celebrating and exploring Kontos Winery @kontos_cellars wines with winemaker Cameron Kontos. The Kontos wines will be paired over a 5-course tasting menu exploring the early part of spring foraging, seafood and our favorite things coming to us from our beloved farms. We look forward to you joining us!

Weathervane scallops, popcorn polenta, golden turnip marinated in last summer’s fermented Fresno chilies, nasturtium.

Ever wonder if we get a tad sentimental about that small Washington grown cantaloupe green on your plate? Or perhaps we’ve become unreasonably attached to this last winter’s Puget Sound grown persimmons. Or we have become a little unnaturally obsessed with stone fruit. We just can’t quit them. So we preserve them using lacto-fermentation so we can pour them for you all season long. We’re announcing our new spirit free program. Our pairing will feature all Washington and PNW grown micro-seasonal bounty isolated in time and space and in bottle. Like each vintage of wine, each pairing is unique and evolves over time. Join us to celebrate winter’s root vegetables alongside late summer melons, autumnal berries, and the secret handshake to Seattle spring - sugar snap peas, nettles and magnolias - all in your glass.

Braised Wahl Ranch Lamb Neck with Coffee Roasted Baby Carrots, Smoked Cherries and a Sauce of Red Wine and Fresh Thyme. @preservation_meat_collective @wahlgrazing @wobblycartfarm

Caramelized Sunchoke Ice Cream Sitting on a Sunflower Seed Crumble with Honey Crisp Apple, Local Honey and an Infusion of Lapsang Souchong Tea.

This is our pantry. The forests, the rain, the rivers — the Pacific Northwest is endlessly generous. The ingredients that form the foundation of our menu start somewhere that looks a lot like this.