We had a great meeting at SSCC with dinner by Chef Andy Elf a Corporate Chef for Kenco Food Brokerage who received his culinary training at California Culinary Academy. He owned and operated The Fountain Court off Main in Bellevue for 8 years and has helped many operations develop menus and concepts. Along with wife Janine, there “Elf Naturals” has been launched selling non toxic environmentally friendly cleansing scrub.
The educational segment focused on Wine Knowledge for Chefs with Leonard Ruiz Redé, sickness a classically trained chef and pastry chef with over twenty years of experience in the restaurant business culminating with his award winning Restaurant Sapphire. Currently a Wine Steward for Metropolitan Market he finds himself at the center of the Washington State wine industry. As an Instructor at NW Wine Academy he gets to share his passion for all things gastronomic by leading the Food and Wine Pairing section of the program. He’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.
ASSORTED PREMIUM BRAND SUSHI ROLLS
LOBSTER BISQUE WITH BLUE CORNMEAL FRIED LOBSTER LEG AND PERNOD CRÈME FRAICHE
PAN SEARED CLEARWATER, NATURAL SCALLOPS W/ SMOKED RED PEPPER AND LENTIL RAGOUT AND RED THAI CURRY SAUCE
FRESH BARRATA, TOMATO, BASIL ON MAPLE, BALSAMIC GLAZED ROASTED ONION AND AGAVE, BALSAMIC REDUCTION
GARLIC, HERB, CHORIZO ROLLED AND BRAISED FLAT IRON ON GRILLED EGGPLANT, ZUCCHINI AND MUSHROOM BED WITH SAUCE CHORON.
CHOCOLATE TERRINE W/ ROASTED JALAPENO CRÈME ANGLAISE AND CHILE GLAZED CASHEWS
ASSORTED SIGNATURE BREAD ROLLS