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