New Tastes for Lino Tagliapietra...

Tony Leung and his good friend; Lino Tagliapietra, from Italy are great folks, as are many the folk from the club. That is why we are always excited to cook for them. Especially Lino and his lovely wife; Lina. They travel to Seattle from Europe every now and then, and grace us with their presence so that we can cook for them all. It is a wonderful treat, as he and his family love good food. This week they came to the chef's table to dine with some of the other members. Here are some tastes that we served them this time~

Warm Dungeness Crab & Sweet Potato Composure

with Sturgeon Caviar, Lobster Essence and Fennel Pollen Creme Fraiche

*

RC Smoked Maple Cured "Jamon"

Mango, Piquillo Romesco, Marcona Almonds, Shaved Manchego, Potato Croustillants

and a Pedro Ximenez Reduction

*

Seared Diver Sea Scallop

Parsnip Puree, Yellow Foot Chanterelles, Truffles, Mocha Pu-Erh Nage

*

Spice Rubbed Sonoma Artisan Foie Gras

Apricot Conserve, Blackberry Gastric, Shaved House Cured Duck Ham

and Pumpkin Seed Brittle

*

Fennel-Grapefruit "Salad"

Rose-Cranberry Soda, Persimmons-Lime Sorbet

*

"Braised" Hawaiian Sea Bass

Hedgehog Mushrooms, Crosnes, Roasted Garlic-Cauliflower "Salpicon"

Bottarga and a Red Wine-Lobster Jus

*

"Painted Hills" Angus Tenderloin & Braised Veal Cheek

Black Trumpets, Salsify, Carrot Polenta, Crispy Shallots

and a Balsamic Essence

*

Artisan Cheese Succession...

Crottin de Chavignol, Yellow Buck Camembert, 3-Milk Robiola

Bandage Wrap Cheddar, Spanish Manchego, Mahon, Aged Gouda

Pt. Reyes Bleu, Roquefort

Quince Jam, Onion-Balsamic Jelly, Mostarda d'Uva

*

Mignardises

Cardamom Truffles, Churros, Blackberry Pates de Fruits and Almond-Bacon Sablees