Dinner with awarded chef Matt Costello guarantees an exceptional evening of unparalleled cuisine showcasing the products of Whidbey farmers and food producers and the fruits of the Puget Sound. Menu items include Penn Cove mussels, locally-foraged mushrooms, troll-caught salmon and seasonal produce. Costello will explain that it adds the “flavor of the culture” on South Whidbey and the idea of using local products is making its way into the culinary main stream. “It’s not just dried flowers and art. People are growing food here.”
Chef Costello got started in the restaurant business in 1989 at the renowned Four Seasons Olympic Hotel in Seattle. In 1994, Costello joined famous Seattle chef Tom Douglas heading up the kitchen as Chef at both the Dahlia Lounge and Palace Kitchen. While chef of the Palace Kitchen in 1996, the restaurant was nominated for the James Beard Award for the Best New Restaurant in the nation. Seattle Magazine named Costello "Best Chef in Seattle" in 1998. Under Costello's direction, in 2001 Dahlia Lounge was named "Best Restaurant in the City" by Seattle Weekly.
