Posted in News on Oct 27th, 2014
Foraged Chanterelles. Photo GS
Marjorie invites you to join us for a special dinner with Guest Chef, Mackenzie Kitburi on Tuesday, 13 November, 2014.
Chef Joseph Bollag invites his colleague, Mackenzie Kitburi to play in Marjorie’s kitchen for the night. Mackenzie has crafted a menu that embraces the bounty of the Northwest, while saluting his own unique style. Of course it goes without saying, Mackenzie shares our passion for all things local, sustainable and seasonal!
Gathering from the garden, Chef Mackenzie Kitburi is clearly a welcome guest at Marjorie.
Washington, DC based Chef Mackenzie Kitburi is the Executive Chef and Owner of Capital Taste, an Underground Dining Experience which includes Pop Ups, Dinner Parties and Catered Events. He believes that cooking is a true craft founded in its ability to touch another person’s soul, using all of the senses. Passionate about utilizing every every inch of the animal or vegetable, Kitburi is a “scratch” cook who firmly believes in using seasonal and local ingredients.
Dungeness Crab Apple Fluid Gel, Celery Root, Walnut Dust
Smoked Chicken Veloute Wild Mushroom Crema, Candied Squash
Dover Sole Beet Variation, Roasted Cauliflower, Remoulade
Pork Chop Butternut Squash, Olive Oil Crushed Potatoes, Huckleberry
Japanese Souffle Cheesecake Persimmon Chutney, Cinnamon Crema
Almond Cake Pomegranate Compote, Hazelnut Praline
Wine Pairing + $25
Our advice? Gather a few friends and make a reservation for a fun evening with your hosts at Marjorie. We would love to have you!
Posted in News on Oct 18th, 2014
Marjorie is participating in Restaurant Week and we look forward to hosting you!
Enjoy Chef Joseph Bollag’s fabulous menu available Sunday through Thursday, October 19 through 30, for thirty dollars!
Roasted Cauliflower Bagna Cauda, Pine Nut, Sultana, Celery Heart Salad
Frisée Bacon Lardon, Sourdough Crouton, 6 Minute Egg, Champagne Vinaigrette, Chervil
Winter Squash Soup
Hanger Steak Whipped Parsnip, Grilled Radicchio, Saba, Fines Herbs
Lake Trout Baby Potato, Romesco, Arugula, Shaved Fennel, Grapefruit
Forest Mushroom Risotto Roasted Squash, Wild Cress, Parmesan Frico
Lemon Parfait Olive – Thyme Shortbread, Huckleberry Conserva, Whipped Cream
Pear Crisp Vanilla Bean Ice Cream
Chocolate Panna Cotta Hazelnut Crumbles, Candied Orange
It will be our pleasure to host you!
Posted in News on Oct 13th, 2014
Fresh and Local Chanterelles from Foraged and Found. Photo GS
When the weather cools, the days grow shorter and the summer produce disappears, it is time to cozy up to the warm environment of Marjorie! While the bounty of the Northwest has been wholeheartedly enjoyed all summer, there is no denying, the Chefs have been anticipating the change of season with much joy. There are many things to be grateful for…Mushrooms, Squash, Pumpkin, Persimmons, Quince…
The Chanterelle Sautee. Photo GS
The Chanterelle Sautee is one of those menu items that creates a “buzz”. Were it just for the amazing local treasured Chanterelles, it would be a delightful experience. Add to this a Gruyere Croquette, Local Huckleberry Sauce and Pickled Mustard Seed. Slightly addictive. Definitely awesome.
The Elements. Photo GS
It is truly amazing to see what artistic creations are made by the crew at Marjorie. It is a small kitchen, staffed with a culinary team that is driven by passion and a true love of food.
Marjorie’s Thursday Night Kitchen Crew. Photo GS
Posted in News on Oct 6th, 2014
Joseph Bollag, Marjorie’s newly appointed Chef. Photo GS
Joseph Bollag leads the kitchen at Marjorie, maintaining the appreciation for all things local and farm fresh, while adding an exciting twist to the style of Capitol Hill’s charming treasure box.
Chef Bollag uses amazingly fresh ingredients. Photo GS
Marjorie continues to seek out the freshest local and sustainable ingredients, showcasing them in Joseph Bollag’s creative and seasonal menu.
More than just beets on the Marjorie Beet Salad. Photo GS
The Autumn Season has been particularly lush and bountiful. Joseph has enjoyed creating his first few original menus with provisions from some of our favorite vendors, Local Roots, Pacific Crest Farms, Collins Family Orchards and Stokesberry Farm.
Don’t try this at home! Photo GS
Joseph was drawn to the business at an early age. The son of restaurateurs, Joseph often worked in his Dad’s Oregon restaurant, graduating to high profile restaurants in Seattle and Los Angeles (How to Cook a Wolf, Fig and Olive and the Hungry Cat, just to name a few) when he branched out on his own. With an inspiring work ethic and an admirable commitment to create a unique and mouthwatering menu, Joseph is welcome addition to the Marjorie crew. Marjorie invites you to enjoy the pleasant and palatable experience of Chef Joseph Bollag’s Autumn menu.
Posted in News on May 30th, 2014
The darling of Seattle Patios, Marjorie’s outdoor offers a chic, off the street and off the beaten path option for al fresco dining.
After a winter of closed garage doors and the heater going full blast, it is time to enjoy the beauty of Marjorie’s charming patio! The colorful chairs, the flora and fauna, the distinct warmth…all await your arrival.
It feels magical on a summer night to enjoy Chef Dustin Calery’s menu, full of local produce, sustainably procured meats, seafood and poultry.
You had me at Craft Cocktail!
Miss Marjorie’s Steel Drum Plantains are a perfect compliment to the Marjorie Patio, a cocktail and Dustin’s fabulous menu!