Trellis

In 2008 the Heathman Hotel prepared to open Trellis, a restaurant featuring wine country-inspired cuisine, inside a new luxury hotel.  They had Chef Brian Scheehser in the kitchen, and knew the locals would flock, but worried how a restaurant opening in Kirkland, Wash., would fare nationally. 

LANE PR knew that a restaurant featuring a “Two Hour Salad” on its menu – a salad made from ingredients harvested from the chef’s own garden within two hours of meal service - was a true “Farm to Table” dining experience and a secret that shouldn’t be kept.

To gain national attention for the restaurant LANE PR sent select media contacts “bounty baskets” filled with fresh ingredients from Brian Scheehser’s own garden, arranged New York media tours, and organized a cooking engagement for him at the James Beard House as part of its Best Hotel Chefs in America series.

The result?  Accolades poured in from Bon Appetit, Food & Wine, Town & Country and Fodor’s and Epicurious.com even featured the restaurant on the 2008 list of Top 10 Farm-to-Table Restaurants in the U.S.  The only negative?  Now even the team at LANE PR has to call to make reservations.