What a Northwest seafood extravaganza we had. We started off with appetizers featuring Taylor shellfish. Chef Xinh and her staff prepared steamed manila clams, help mussels parmesan and geoduck ceviche salad. Next Chef Zinh provided us with a demonstration on how to clean geoduck and the best way to prepare geoduck sashimi.
Our dinner was prepared under the direction of Executive Chef James Hassell. We started with a delicious trio of fresh oyster; our entree was a beautifully prepared baked steelhead filet. Chef James finished our dinner with a creatively prepared cheese cake bread pudding. I would like to thank Chef James for the exceptional dinner and for making it a special night for our members and guests.
The anticipation is over and results are now official. A long time member Tony Parker CEC, dosage AAC, ACE is our 2009 Chef of the Year, read more on the Chef of the Year page. Emily Wallace from Renton Technical College is our Student of the Year and Taylor Shellfish is our Association Member of the Year. Chris Plemmons CEC AAC received our Humanitarian Award for all his work with local food banks. Dan Lewark CEC, AAC, CCA receives our chapter’s Professional Award. Congratulations to all for their dedication and hard work to make our chapter and culinary community one of the best!