Progressive Hors d'Oeuvre...
We had just came to the end of a full week-long conference, hosting some of the very best private clubs in the world, hence the name...Distinguished Clubs of the World, which we are to be so fortunate to be included in this echelon. This year it was chosen to be held at the Rainier Club with a full schedule of educational meetings, lunches, dinners, excursions and of course...excellent food! This is how the evening began with some progressive hors d' oeuvres which preludes the evening's soiree (menu and post forthcoming). Enjoy this view as we journey into an evening of great food, great wines and great times, both in the front of the house and most certainly, the back!
We were charged with coming up with a grand menu for the last night of the event, which was to conclude the weeks chain of events. So with this, we wanted to not only present a multi-course degustation, but a succession of tasty progressive bites as well prior to the sit down. Here's the skinny on that...
First in the line up were~
Heirloom Tomato-Watermelon Gelees
with Tomato-Watermelon Tartare, Micro Basil, Basil Foam and Roasted Tomato Sorbet
these were followed by~
White Gazpachos with Spanish Olive Oil
and Smoked Paprika Creme Fraiche
next were~
Truffled Goat Cheese "Cannolis"
served up in a crisp Golden Tuile
in succession~
Chilled Maine Lobster Skewers
with Spicy Harissa-Yuzu-Lime Glaze, Toasted Coconut and Micro Greens
this was followed by~
Curried Squab "High Heels"
a cool salad with Celery, Asian Pears, Crisp Ginger and Quince Jam
the closing act was~
Salmon Candy Ice Cream Sandwiches
nestled in between Fennel Shortbread Cookies
This all made for a freakin awesome entrance for the 10-course grande menu degustation that was about to follow. Perhaps a bit of overindulgence, but when you have but only one opportunity to create a very memorable culinary and gustatory experience and memory for someone, you better make it unforgettable!
posted by cuisinier at 2:35 PM
5 Comments:
Hi there! I'm Brittany, a pastry chef also in the Seattle area. I stumbled across your blog while looking at Dana Cree's old one. I'm so happy I did, as I love to meet comrades of the industry in my area. Where do you work? And how were the salmon candy ice cream sandwiches?!
Hi Brittany, thank you fro the reply. Dana used to work for me. I am the chef at The Rainier Club on 4th ave. It is a great place to work. I am truly spoiled. A little different than the "real restaruant" world, but every bit as envigorating. The ice cream sandwiches were awesome. Salmon Candy is not for everyone(ask one of my sous chefs; Alex), but that is what I like about it...it is unique and different. Where are you at? Keep in touch. Bill
PS Brittany- check out the rest of the events and menus that took place for this event. I split it up into three posts-hors, vegetable menu, grande soiree. b.
Hi chef, i just finished looking at all 3 post for "The distinguished club" event. I was guessing, but it turns out i was right. It seems like you did bring in more new "toys" or dinnerware for the club after closure. Especially the hors' douvre section. I love everything. All of them looks so new, fresh and refreshing. Not sure what the temperature is like at that time but it would definitely be the best selection of hors' douvre on a summer day. :)
hi msp...one of the best things about workign here is the ability to be creative and have the things to do what we need. It was a nice summer day and yes, the hors went very well with the moment! The hors were the prelude to the grande menu. Awesome! Thanks again. Bill
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