Cooking for the Chaine...

Viva la Chaine! What another amazing experience. Cooking for the Chaine des Rotisseurs has been a part of my repertoire since the early 80's, when decadence, excess and substance flowed like the wine they stored, coveted and consumed. We have been fortunate to have a great long standing relationship with them here so it is often we are blessed with the opportunity to prepare and present our craft to this distinguished group of foodies and connoisseurs of the grape juice. This was to be a special gathering as it was the induction dinner in which it was to be the last as Baille of Seattle for a fellow chef, friend and member Bertrand de Boutray. Seemed as though everyone had a phenomenal time to say the least. It was quite fun and inspiring for the kitchen team, and myself as well. So honored and fortunate when that happens. Cooking and giving of myself brings me to a state of happiness. It reminds me of who I am, where I came from, what was handed down from my late mother, and instilled in me to help others. It brings back memories of my cooking past and why I got into this craziness of a business and ultimately...why I have stayed the course. It also conjures up memories of sharing and giving from my heart to another...when someone plans a meal, cooks and puts their heart and soul into it, it is not work, nor business, nor a hassle...it is pure enjoyment and gratitude. Gratitude for having the opportunity to express and share...here is what the aficionado's of food, wine and lore were presented on the early night of summer this month...

scallop mousseline, compressed cucumbers, golden caviar, crisp potato

chilled spring pea boissons, meyer lemon crème fraiche, radishes, shiitake chips

sous vide escargot chablisienne, pickled shallot marmalade, celery leaves
~
AMUSE
rabbit confit, truffled thyme custard, cipolline onions and truffle oil
(M.I.A.)

kona kampachi crudo, poached rhubarb, apple, minted celery, micro cilantro
rhubarb pearls, yuzu pudding, citrus oil

pleasant view farms duck foie gras torchon, savory truffled apricot conserve
honey-gewürztraminer gel, pistachios, cacao nib-pepper cannel
banyuls gastric

herb seared copper river sockeye salmon, morels, ramps, peas
pea pancake, pea vines, frog leg "bordelaise" sauce

lime foam, navarro late harvest granite
hibiscus gel, grains of paradise dressed raspberry & fennel



slow cooked charred cinnamon laced rib loin eye
sweetbread-garlic flan, fava bean tapenade, roasted porcini, glazed shallots
and a silky valrhona manjari-blackberry "grand veneur" sauce

bittersweet chocolate & salted caramel marjolaine
layered with hazelnut dacquoise, ganache..house preserved cherries, cherry jam
caramel, hazelnut crumble, macaron and smoked cherry wood ice cream