Seattle's Coupage Restaurant To Offer Korean-french Dining

FOR IMMEDIATE RELEASE


COUPAGE INTRODUCES SEATTLE TO KOREAN DINING WITH A FRENCH ACCENT
November opening scheduled for city's newest neighborhood destination


Seattle, WA - The Madrona neighborhood is abuzz with the arrival of the intriguing new restaurant Coupage. Melding Korean flavors with French cooking techniques, Coupage, located at 1404 34th Avenue, offers diners a delicious way to savor the marriage of these two cuisines. Much like French country cookery, Korea's traditional methods of slow cooking, smoking and grilling draw rustic, earthy flavors from the food. Enlivening these deep tastes are crisp textures and tart flavors, creating a delightful contrast. The name Coupage is French in origin and means blending, or an infusion of flavors. Menu highlights include:
 Mache, smoked maitake mushrooms, truffle soy vinaigrette
 Lemongrass vichyssoise, crab brulie, celery
 Pine needle smoked salmon, creamed Swiss chard, chanterelle
 Braised short rib, kimchi, glazed chestnuts, cipollini, hot mustard sauce
 Shiitake cannelloni, sunchoke cream, sweet Chinese sausage, Swiss chard
Located at 1404 34th Avenue in Seattle's Madrona neighborhood, Coupage will serve dinner Tuesday through Sunday from 5-11 p.m., with bar service until midnight. Saturday and Sunday brunch service is planned to begin in December. Telephone is (206)322-1974 and web address is www.coupageseattle.com.

Coupage is the brainchild of Tom Hurley, chef of the well-known Hurley's in Portland, Oregon. In his first venture as restaurateur, Hurley chose Seattle because he's impressed with the vibrant restaurant scene and the city's adventuresome diners. "I love Seattle," says Hurley, and have always spent a lot of time here, checking out restaurants and enjoying the great food". Hurley will continue cooking at his restaurant in Portland while overseeing operations at Coupage. "We're thrilled to be in Madrona, one of Seattle's great neighborhoods," he says, adding, "and we look forward to being a part of the greater community as well."

Manning the stoves at Coupage will be two young talents and newcomers to Seattle, co-Chefs Rachel Yang and Seif Chirchi. The pair met while working at Alain Ducasse at the Essex House in New York City. Ready to leave the |ber-urban lifestyle of New York, the engaged couple chose Seattle for it's proximity to family, slower pace of life and access to top-quality products. Yang was most recently chef at D'Or Ahn, New York City's first Korean French restaurant. Chirchi trained at Western Culinary Institute in Portland, before heading to the Big Apple to cook at Ducasse and the Mandarin Oriental.

Decorated in rich shades of deep blue with warm mahogany accents and brightly colored glass lighting, Hurley describes the restaurant's feel as "modern and lively" and plans for a separate bar menu to accommodate folks who want to drop in for a glass of wine and a snack or light meal. Coupage will feature a full range of cocktails and liquors along with an eclectic and user-friendly list of Northwest, Rhone, Alsatian and German bottles organized by varietal, along with a dozen wines by the glass. Value seekers will enjoy the moderate markup on Coupage's upper-end bottles while adventurous imbibers will find variety in several choices of sake or by sampling one of the restaurant's wine flights.


# # # # #