A Late Summer Vegetable Menu...

The week had gone on as mentioned on the last post of the Distinguished Clubs of the World Conference, and with nothing but utter success! From a series of lunches and dinners at other local clubs, to a private special guided tour of Boeing, to a box-seat evening watching the Mariners take it in extra innings, to a mammoth sized yacht ride around the waterfront on the way to dinner, to a spectacular dinner at Rover's Restaurant in Madison Valley...there was a lot of very high expectations. All along, the spouses of the said managers of these prestigious clubs from around the globe were in tow and hopefully enjoyed the festivities as well. The last day of the conference was a chance for them to get away and just be themselves and have fun with the girls...away from all the stuffy and boring things that the male halves do when they attend these gatherings. I know because my wife would do the same thing when at a chef's conference! So, early in the morning, they were trucked off to the Salish Lodge and Spa in Snoqualmie for a day at the spa. Pampered and primped, satisfied by relaxation and rest, and a refreshing spa lunch. After some shopping, they made it back to the club for some freshen up, some cocktails and a light dinner before heading to the 5th Avenue Theatre for an evening of fun. My first thought right away was a vegetable menu. Not vegetarian as many kept calling it. I kept saying "no, it is not a vegetarian. It is a vegetable menu, enhanced by the many great ingredients grown locally and with much care and appreciation." There gentle nuances of veal or chicken stock, bacon and lobster oil. Yet, in and of itself, it epitomized the essence of vegetables. Fresh, enlightening, vibrant and so flavorful. I have to say, that if weren't for the fact that we only could do a few courses, it would have been much more gratifying for me to cook than that of their counterparts(menu to be portrayed later). I can see why many great chefs have turned in that direction. We have been focused on vegetables for a quite some time, but I am not ready to give up on the living beasts...not just yet. The menu started with an amuse of Chilled White Gazpacho, Spanish Olive Oil, and a hint of Smoked Paprika scented Creme Fraiche. After the little snack, we enticed them with an Heirloom Tomato-Watermelon "Martini", which was set in a gelee with a "cap" of Basil Panna Cotta. On top was a salad of Watermelon and Purple Cherokee and Yellow Taxi Tomato Cubes, Micro Basil, a roasted Tomato Sorbet and a crisp Tomato-Nigella Chip. Very refreshing!

Our following course was a Roasted "Pave" of Portobello Mushrooms, layered with grilled Zucchini, Eggplant Caviar, Manchego and Thyme and wrapped in Caul Fat. This was accompanied by a creamy and silky puree of Parsnips, Young Chanterelles, Leeks, Ricotta Gnocchi and a little "Raviolini" of Zucchini-Basil Mousse. This was completed with a drizzle of a Corn-Roasted Shallot-Bacon Nage and Micro Celery from the Chef's Garden.

The ladies were very happy. The team was having a great time. I was stoked. With this we brought in the dessert taste which was comprised of Roasted and Bruleed Peaches, White Chocolate-Lavender Mousse, Olive Oil Sponge, Blackberry Gelee and "Paint", and a Rose Champagne-Lemon Verbena Sorbet. This made for a great start to a wonderful evening. If everything could be this satisfying. Like the addict looking for that feeling of that first rush~ this search will continue on.