What’s on the Menu at the 2016 Pop! Bubbles + Seafood

Seattle magazine’s second annual Pop! Bubbles + Seafood event happens this coming Saturday (February 20) at 6 p.m. within the lovely McCaw Hall. Expect a Champagne- and seafood-filled soiree with tastings from some of Seattle’s best restaurants and sips from an array of wineries, breweries and cideries. The event kicks off the eighth annual Seattle Wine and Food Experience, held the next day at the Seattle Center Exhibition Hall.

There’s still time to snag tickets to both.

Herewith, we present the full list of what’s being served at this year’s Pop! party. Who’s hungry?

Anthony’s
Freshly shucked Pacific Northwest oysters on the half-shell topped with creme fraiche and caviar

Artusi/Spinasse
Salt cod with paddlefish caviar and sesame crisp

Barking Frog
Ahi (raw), Foie, Black garlic, radish, beet, olive oil

Blind Pig Bistro
Clam Escabeche and smoked lardo toast

Copperleaf Restaurant
Smoked sable fish

Duke’s Chowder House
Kickin’ Wild Alaska Salmon and organic potato prawn cake drizzled with basil citrus vinaigrette

Lloyd Martin
Tuna tartare with mango and shrimp puff

Long Beach Peninsula
Smoked oysters, smoked salmon, smoked tuna

Naka Kaiseki
King Crab with miso vinaigrette

Orfeo
Alaskan spot prawn crudo with kumquat nage, pickled radishes and Chiogga beet relish

Savor at McCaw Hall
Tuna poke with mango, pineapple, wasabi pudding, avocado and lime
Triple chocolate mousse with griottines, hazelnut crunch and spiced orange gelee

Seattle Caviar
Mini caviar pies and the caviar included on those are paddlefish, salmon and golden whitefish caviar.

Taylor Shellfish
Oyster types: Shikoku, Kumamoto, Pacific

Trace
Shrimp and crab wonton ravioli with green Thai potato curry

Tulio
Scallop, preserved wild mushrooms and white truffles