With more than nine acres filled with local merchants, and representing more than 100 years of Seattle history and culture, Pike Place Market is the city's unquestioned heart and soul -- and with the largest selection of fresh fish, meat, and produce around, it goes a long way toward nourishing our bodies, too. Celebrate the best our city has to offer with this quintessential Seattle Adventure: a four-course ranch-to-table dinner with wine pairings at historic Pike Place Market, courtesy of local butcher William von Schneidau (along with a private custom VIP buyout option for groups of up to 14 people).
Start by heading to Rachel the Pig (the bronze pig under the market's main sign), where we'll be greeted and then escorted to The Goodwin Library -- a private space above the market with a large mahogany table and stunning views of the market below. Next, we'll meet William von Schneidau (creator of Bill the Butcher and owner of the market's BB Ranch), before sitting down for the first three courses of our meal, prepared by William himself. The menu will be seasonally and locally inspired -- expect fare like grilled meats from Jones Family Farm on Lopez Island, smoked duck from Dog Mountain Farm, greens and vegetables from area farms and ranches, and more, all paired with wine.
For our fourth course, we'll take a short walk to BB Ranch -- a "ranch-to-plate" butcher shop in the market founded to connect conscientious consumers with local ranchers raising grass-fed animals -- where we'll enjoy our final course, a charcuterie plate, and butchery demo, along with tea or coffee and a bourbon/whiskey cocktail. We'll also have a chance to browse the market and purchase meat, charcuterie, spices, and farm-fresh eggs at exclusive LivingSocial prices. For something truly special, a custom VIP buyout option allows private groups of up to 14 to enjoy an exclusive meal with William von Schneidau along with $400 in credit to spend at BB Ranch. For additional date inquiries of the buyout option, please reach out to email@example.com.
So bring your heart, soul, and body -- along with a healthy appetite -- for an Adventure infused with the flavors of Seattle.
About the Chef
William von Schneidau's cooking career began in his Italian grandmother's kitchen; blossomed during his post-culinary school apprenticeships in London, Holland, and Switzerland; and took him on a journey through restaurants and butcher shops all over the Western US before landing him in Seattle, where his job selling fish and meat took him to every restaurant in the city.
After discovering that Seattle chefs and consumers wanted to serve healthy, local meats to their customers, but lacked a connection to local farmers and ranchers, William von Schneidau opened Bill the Butcher in Woodinville to sell locally raised meats -- work that has continued at BB Ranch. His "whole animal" philosophy and dedication to making fresh, grass-fed meat available to consumers have contributed to his status at the vanguard of the farm-to-table movement in the Pacific Northwest.
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An Evening With Bill: Four-Course Ranch-to-Table Dinner at Pike Place Market with BB Ranch's William von Schneidau
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