A lot can happen in one night. That’s the motto of the One Night Only Project, a monthly dinner series and private event service, which strives to create a once in a lifetime dinner party—new chef, new menu, new attitude. Each event is another chance for us to orchestrate the magic that happens between a chef and a booze expert (wine and beer dinners are what we do best) in anticipation of a memorable evening, whether it’s an exclusive invitation, special occasion or intimate dinner for a small group of friends. Our job is to make sure you are part of an experience that is unique and never repeated.
“And if nothing is repeated in the same way,all things are last things.”- Poet Antonio Porchia
Join former Book Bindery chef Shaun McCrain for a “last hurrah” late summer barbecue at the Mallet Inc. kitchen studio perched above Esquin in SODO. It won’t be long before chef McCrain opens his own restaurant, so get him while he’s got some free time on his hands to cook just for you!
Each course will be thoughtfully paired with a wine by DeLille Cellars’ award-winning winemaker, Chris Upchurch, who will be on hand to do the pouring honors. Dinner starts around 7 p.m. with a cocktail reception at 6:30 p.m. We look forward to seeing you at the dinner table!
In addition to our monthlydinners, One Night Only wouldbe thrilled to work with you onyour next special event.Whether you’re looking for anew twist on a companymeeting, a corporate event thatwill blow your clients away, oryou simply want to throw aprivate party without thehassle, we will help you plan aget together like no other!We can easily accommodate 50people for a sit-down dinner orupwards of 100 for a standingcocktail reception. Pleasecontact us for pricing.
We take care of all the specifics:ChefWineSommelier/Bartender/BrewerPhotographerMusicCustom-tailored tablescapesOpen commercial kitchenLots of windows (natural light)Projector/screenServersCoffee serviceClean-up crewNext time you want to hostan event of any kind, relax.We have it covered.
We are two friends living in Seattle who have spent years in the restaurant industry. In 2009, we decided to use our connections for good and construct fun dinner parties with great people, music, energy and, of course, food. Our secret weapon? Chefs who design special menus for us that are literally available for one night only. Whether a chef comes out of retirement, cooks outside of their comfort zone, or previews a menu of a hotly-anticipated new restaurant, we work with them to create an evening you won’t soon forget.
Julien has spent the better part of two decades discovering Seattle through its many restaurants and bars, which ultimately led her to her current position as Seattle Magazine’s Food & Dining Editor. A former drop-out of the Seattle Art Institute’s Baking and Pastry program, Julien began her food career as the restaurant reporter for KOMO Newsradio, followed by Seattle Weekly columnist, Q13 food correspondent and Eater Seattle editor. Somewhere in between she owned an espresso catering business for what seemed like an eternity. She currently lives on Capitol Hill, which serves her well with its never-ending restaurants, bars and cafes.
Melissa has been involved in some aspect of the restaurant industry for the past 20 years (ouch!), most recently specializing in restaurant and wine marketing. She has a passion for the local food and wine scene and is an alumni of the Seattle Culinary Academy. Melissa has owned her own catering businesses, been an event manager, bartended, and worked as a culinary gardener at the esteemed Herbfarm in Woodinville. She lives in Ballard with her husband and baby daughter and her snorting Frenchton Prunella. She is also perhaps the nicest person you will ever meet. With that said, she will not think twice about tackling you to get to the last bottle of rosé.
“To me, life without veal stock, pork fat, sausage,organ meat, demi-glace, or even stinky cheeseis a life not worth living.”
– Anthony Bourdain