A Culinary Journey of Global Inspiration...

Last week, we had a unique opportunity to create some wonderful food for our guests for an event dubbed as the Presidents Ball. It was a culmination of luxurious tastes, exciting textures and sublime flavors, all juxtaposed in a marriage of global influences that was simply top notch! It flat out kicked ass. I had so much fun orchestrating the event and interacting with the crowd, which proved to be hands down, phenomenal. The flavors were so freakin awesome. The concept incredible and the outcome of execution, even more so. Our team rocked. The menu was inspired by various personal travels, research, current "hot spots" and just great ingredients, food and passionate cooking. We decided to make up stations of various countries represented by our modern take and spin on their famous or traditional culture. The biggest bummer of the whole deal was we did not get any pictures as we were too busy humpin to get the food out. No worries, as the memories will last a lifetime for me. Here is how it went down...

"Spain a'la Catalan"...
Marinated Fresh Sardines "Escabeche"
Orange & Pepper Scented Olives
Paella Stuffed Squid with Chorizo, Onion Sofrito and Manchego
Piquillo Peppers filled with Brandade and House Cured Ham
"From the Back Streets of Morocco"...
and into the Fire...
Savory Grilled Lamb Merguez Sausage a'la Plancha
Fire Roasted Leg of Marinated Local Lamb
Cous Cous en Tagine with Golden Raisins
"Casablanca Accoutrements"...
Marcona Almonds, Moroccan Salt, Harissa, Date Relish
Capers & Caper Berries, Olive Oil, Ras el Hanout, Charmoula
Italy & France...
"Nuances of Tuscany, Gascony, Lyon & Piemont"
House Cured Salumi & Charcuterie
Artisan & Fermier Cheeses
Foie Gras Flan with Truffle
Terrine du Campagne au Pistaches et Pickles du Maison
Bow Tie Pasta with Basil, Goat Cheese, Heirloom Tomatoes and Olive Oil
Baguettes, Roasted Garlic and Tapenade
"The Golden Triangle"...
Raw Vegetable Rolls with Spices, Peanuts and Yuzu
Hot & Fiery Shrimp with Lemongrass, Ginger, Garlic and Lime
Somen Noodles, Cashews, Basil and Sesame
"Nem's Spicy Pork Dumplings"
Pickled Fruits of the Moment
"The Northwest Bounty"...
Cold House Smoked Salmon, Fennel, Lemon Creme Fraiche
Cones of Crispy Calamari & Razor Clams, Spicy Aioli
Penn Cove Mussels, Coconut, Garlic and Mint
Dungeness Crab & Summer Corn "Chowder"
Sauteed Sea Scallops, Chanterelles, House Bacon and Herbs
Early Fall Harvest Vegetable Composure
"Fire & Ice"...
Dark Chocolate and More Dark Chocolate
Carrot Cupcakes with Mascarpone
Lemon Cocktails with Figs
Warm Zeppole & Madelines
Macaroon Sandwiches
S'Mores Roasted Fireside
Anti Griddle of various Sexy Flavors


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