9.22.2007

Damn Good Eats...


There are times in my career that I am presented with an opportunity to do something cool. They have a way of touching that inner chef in me and creating that spark to cook without inhibitions, without restrictions and without prior critique or criticisms. It is like when a chef is coming to dine at the club, or a past colleague, or the wine maker from some far away and untouchable cult-like world, or some of our best customers who simply place themselves in my hands and say go for it because they know we will take care of them! It is these times that let me express completely who I am. To communicate through the creativity of ingredients and my cooking like that of a rock star playing their hearts out for a hundred thousand screaming fans. That is the rush I am talking about folks. Sheer coolness on an extreme mission to offer an experience of a lifetime through food. Last week, we were blessed with an opportunity to shine. Being part of an elite group of private clubs, labeled as The Distinguished Clubs of the World, affords you this opportunity, one that can either make you or break you, depending on how you play your cards. You have one chance to kick ass. That is what we did. The dinner was to be the grande dinner of the Annual Conference 2007, held at the Rainier Club in Seattle, Washington. Our Executive Vice President of the club was the host. We wanted to make him shine, and I truly believe we did just that. We wanted to start them with a series of progressive hors d' oeuvres, all presented and compiled in a varied style of bites, tastes and vessels. Tasty, fun, exciting and whimsical(see prior post-Progressive Hors d'Oeuvres). This prelude started the night and got our juices flowing. We were amped. We had just executed a very cool vegetable tasting for the ladies (see prior post-Late Summer Vegetable Menu). The appetizer bites rocked. There were definitely more dishes and bites that I would have wanted to do and present, yet I felt that there was simply not enough time in the evening or stamina in the guests, as they would have just been here the whole week and already anticipating the trip home to wherever that may be~ Paris... London... Dublin... Sydney... Los Angeles... New York etc. So, with trying to combine enough of the things that would be memorable and exciting for them and stimulating for us, which is what makes it the best for all. This is what we "threw down" in our own battle during Hells' Kitchen~



Amuse Act 1
Maine Lobster Salad "en Chemise"
Mango, Heirloom Tomatoes, Golden Whitefish Caviar and Yuzu-Champagne Sabayon
Amuse Act 2
Savory White Chocolate Mousse
American Sturgeon Caviar, Smoked Paprika Syrup, Crispy Potato, Micro Greens
*


"Crudo" of Vanilla Cured Hawaiian Blue Nose
Oranges, Avocado, Trout Roe, Togarashi Creme Fraiche. Micro Basil and Lemon Oil
*


Seared Squab & Foie Gras Terrine
Truffled Apricot Conserves, Asian Pear Composure, Cocoa Nob Marbre
and Saba "Paint"
*















Pan Seared Mediterranean Rouget
Zucchini-Basil Mousse, Tomato Confit, Black Olive Oil, Parmesan Sablee
Aged Sherry Vinaigrette and Micro Arugula
*


Diver Scallop & Foie Gras "Martini"
Potato Mousseline, 50 year-old Balsamic Condiment and Micro Burgundy Amaranth
*


Stuffed Atlantic Skate Wing
Sweetbreads, Chanterelles, Corn, Corn Pudding, Truffle Nage and Quinoa "Popcorn"
*

Spice Crusted Moularde Duck Breast
Parsnip Puree, Fregola Sarda, Baby Turnips, Micro Peppercress
and a Blackberry Gastric
*

Merlot Braised Veal Cheek
Sexy White Grits, Roasted Figs, Sous Vide Artichokes, Roasted Cepes
and a Walla Walla Onion Mustard Essence
*

Blackberry Sorbet "Roulade"
Nectarine, Tapioca, Pecan Macaroon and Peach Coulis
part 2
Valrhona Manjari Bouche
Roasted Black Plums, Natural Cuisson, Cocoa Croquant, Olive Oil Gelato

2 Comments:

Anonymous MSP said...

Whao! is the first thing that came to mind. You never ceases to amaze me with the "play-in-words" that you use to describe your creation.
I especially love the dessert. A new way of presenting and naming the silk, and also the addition of a roulade in the pastry department. The only pity is that i can't be there to savor the food. :p

1:02:00 AM  
Blogger cuisinier said...

Hi MSP..:) thanks for the comment. Glad you enjoyed it. It was very fun and exciting to cook. Keep in touch for new things happening. Best, bill

10:38:00 AM  

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