Congratulations go out to Chef Wayne Johnson of Andaluca. The Mayflower Park Hotel celebrated a milestone last night, toasting the chef's 10-year anniversary of his taking the helm of this popular downtown Seattle restaurant.
Guests at a private party were treated to the chef's pinxtos menu and sangria inspired by a trip to Spain where he spent his days learning from some of the best places there.
My favorites from the evening: the creamy and crunchy Yukon gold potato croquettes; the lamb burger meatballs, with the lamb and feta cheese surrounding an egg whose yolk spills creamily out when you cut into it; and the halibut skewer with roasted tomatoes, white wine, shallots, garlic, chives and basil aioli.
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