Recommended by Tobias Coughlin-Bogue
Work Release is a series of pop-up dinners at the Carlile Room that invites sous chefs and line cooks to come in and cook whatever they want for a night. Turns out, giving creative culinary types carte blanche to cook the food that speaks to their soul usually works out pretty marvelously. For this one, which coincides with the 2017 MexAm Festival, they’ve nabbed chef Marco Marin of Baja’s Latitud 32. He’s already cooking exactly the food he wants—his own take on Baja/Yucatan fusion—but will be doing it for us lucky Seattleites. Latitud 32’s menu might read like somewhat standard steak house fare, but don’t let that fool you. Marin spent time at NOMA, René Redzepi’s world-famous Copenhagen hotspot. To wit, Marin’s menu includes such eclectic selections as octopus tacos, risotto with duck magret, and a horchata smorgasbord. I have no idea what a horchata smorgasbord involves, but it certainly sounds epic. Carlile Room bar manager Nick Jarvis will also be whipping up some interesting beverages to go with. He promises gose micheladas, tempranillo grown in Guadalupe, and avocado tepache—a fermented drink made from pineapple rinds and sweetened with raw cane sugar. Work Release dinners are already a treat, but this is a particularly rare one.