Guest Chef Dinner at Rover's...

I will soon be collaborating with several colleagues and friends for a special guest chef dinner at Rovers Restaurant in Seattle, featuring the glorious foie gras! It is a gastronomic feast of culinary indulgence. Simply sublime! Here is some info about it from Rover's website. I will post a full review and pictures after the event next Tuesday. Enjoy this tease...

Hudson Valley meets Madison Valley
Foie Gras Dinner at Rover’s
Tuesday, May 6th, 2008

Thierry Rautureau, The Chef in the Hat!!!Michael Ginor, CEO of Hudson Valley Foie Gras FarmJason Wilson, Chef and Owner of Crush RestaurantBill Morris, Executive Chef of the Rainier Club

This evening begins with champagne and amuse bouche at 6:30pm. A 6-course dinner will follow. Price for this dinner is $150 plus tax and service.
Rover’s Wine Director, Scot Smith will create a wine pairing for this evening from Rover’s Cellar $100 plus tax and service. Rover's extensive wine list as well as, wines poured by the glass, will also be available.

Amuse Bouche
Hudson Valley Duck Prosciutto and Litchi Sorbet with Fig Glaze
Crush Foie Gras Huckleberry Burger
Salted Foie Gras Lollipop, Pickled Cherries and Pistachio Dust
Torchon of Foie Gras, Harissa and Rhubarb Glaze

Tuna Tartar and Shaved Nori Cured Foie Gras with Quail Egg Tempura, Yuzu Vinaigrette, Sweet Soy Glaze and Wasabi Oil.
Foie Gras Agnoletti and Lobster Soup
Wild Alaska Salmon, Foie Gras and Licorice Butter
Seared Squab Breast & Foie Gras, White Asparagus, Caramelized Pear, Thumbelina Carrots and Spiced Savory Boisson
Rabbit Two Ways, Foie Gras, Sweetbread, Truffle, Farro, Ras El Hanout and Argan Oil
Bill, Thierry and Jason
Trio of Desserts
Mignardises of Chocolate Truffle and Pate de Fruit

Please call Rover's directly at 206.325.7442 to make a reservation for this evening. For online reservations click here: Foie Gras Dinner


Blogger Michael Walsh said...

wow, that is one hell of a menu. I now have the absolute most huge craving for foie all of a sudden. Congrats on the event.

9:36:00 AM  
Blogger cuisinier said...

Hi Michael, thanks! I am sure it will be one hell of a night. Can't wait. I think we are just about sold out. I will be posting photos and details afterwards. Have been doing some cool demos and development of the dishes and concepts yet leaving some area for cooking of the moment at the dinner. Stay tuned for more info soon. Best, Bill

10:42:00 PM  

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