A Recipe for Seattle In[Spire]d Soirees

Cozy up to Pental quartz slab countertops with full-height porcelain backsplash and get cooking with your new Bosch appliances. Your Spire kitchen also includes European-inspired cabinetry and casework finishes with under cabinet lighting and soft close hardware for everyday beauty and convenience. Whether you plan to entertain guests in Spire’s Private Dining on Level 40, among the many amenities in the Rooftop Collection, or use the iconic views through panoramic windows in your own home as the perfect backdrop, we invite you to explore this roundup of local, Seattle chef In[Spire]d recipes.


Indulge in this recipe for Pommes de Terre Robuchon from Lark’s chef-owner, John Sundstrom. “The waxy fingerling potatoes are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb.” There’s good reason he won the James Beard Award for Best Chef: Northwest!


Add a bit of island flair to any meal with this recipe for Caribbean Prawns with Cilantro Rice and Mango Salsa. “I’ve done it for Thanksgiving and holidays — you don’t have to just have turkey and ham and stuff like that.” – Chef Trey Lamont, Jerk Shack in Belltown. The Jerk Shack pays tribute to classic Caribbean food thoughtfully cooked with care and modern technique.


Up your brunch game with this delicious recipe for Roasted Salmon Croquettes with Tangy Capered Remoulade. “Hand-crafting croquettes makes a meal that brings the family to the table! Typically, we’d serve this with fried potatoes, or grits” – Kristi Brown, chef/hero behind That Brown Girl Cooks!


Chef Ericka Burke of Volunteer Park Café shares a recipe for Crispy Brussels Sprouts with Pancetta that doesn’t need to stay piping hot to be delicious, which makes it a perfect option for big meals or potlucks.


Noodle master Paolo Campbell says Korean rice cake is traditionally eaten in a New Year’s soup for “good luck and prosperity and things.” Paolo also shares his dad’s Thanksgiving-leftover Turkey Orzo Soup.


Elevate your holiday feasting with Chef Maria Hines’ Sweet Potatoes with Meringue recipe which uses meringue instead of marshmallows and add some colorful Apple Bacon Cornbread Stuffing which gets its slight sweetness from apples and a savory depth from onion and bacon.


Paju’s chef-owners Bill Jeong and Chunghoon Jeong share a story about the Holiday Pork Dumplings: “Usually during the holiday season our family and friends will gather around the table and make a lot of pork dumplings and fresh hand-cut noodles. The feast is to acknowledge, with gratitude, the harvest we just had and to collectively hope for a fruitful season next year.”


Chef Rachel Yang’s Butternut Squash Gratin is “not your typical sweet pumpkin dish, but savory and spice-forward. You can also make awesome turkey hash with leftover turkey and butternut-squash gratin the day after.”


Add a bit of sweetness to your meal with this Chocolate Pecan Pie using Seattle made Theo Chocolate, courtesy of Chef Kevin Davis.


Find the perfect backdrop for your culinary pursuits. Visit in person to explore four new model homes, plus our four floors of amenities including view terraces, The Spire Club (available for parties and events), modern fitness center, and unrivaled 360-degree views.


Homes start in the high $400,000s. Contact sales to make your appointment to tour today!

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