2013 Governor’s Inaugural Ball
We thank the following schools and businesses for their participation and support.
Scarlet Dragon Pork
Graphics & Menu:
Jeremy Linden/DJ Utopia
Amazing Ice – Jason Iwakami
Tony’s Ice Creations – Tony Parker
Since 1853, the Governor’s Inaugural Ball Committee, made up of private citizens from the Capitol city community, has hosted a party to honor new governors of Washington Territory and Washington State, their cabinets, the Supreme Court and the Legislative leadership. The Legislative building and the Supreme Court is the site for the black-tie event held every four years following the new Washington State Governor’s installation. Tented Esplanades between the Legislative Building and the Supreme Court become a festive site hosting the best of the food, wines and music of the Evergreen state.The Washington State Chefs Association was honored to be chosen to once again cater this prestigious event. Over 250 volunteers from 13 culinary schools and 6 local businesses came together to put on a great culinary show. Champion ice carvers Tony Parker (board member) and Jason Iwakami provided ice carvings which complemented the “100th Anniversary of the Temple of Justice Building”. The honored guests dinner for 80 invited guests was overseen by board member Chef John Fisher (Renton Technical College) and Chef Jamie Callison (Washington State University, Culinary Arts Program) and a team of students and apprentices. 72,000 appetizers were prepared for the 4000 guests who attended the distinguished event. Our students and chefs demonstrated professionalism throughout the evening and confirmed the high standard expected of the Washington State Chefs Association.
The Events were:
Chefs and Apprentices prepared a formal and elaborate appetizer reception in the Hall of Justice for the newly elected governor and guests under the direction of Chef John Fisher and Jamie Callison. Approximately 80-100 people attended this black tie affair which is a culinary showcase. Click here to view the Private Governors Reception Menu.
Culinary Programs and local businesses from across the state created multiple stations with hors d’oeuvres. There were many creative and fun appetizers to select from with a great variety of selections. Ice carvings throughout the tented area added to the festive occasion. For the entire menu selections for the evening click here… Featured also was a very popular Chocolate Fountain with many items to select and to dip into the chocolate. Many questions were overheard from the far side of the building “Where is the chocolate fountain”. Truly a highlight of the evening. Chefs and students arrived early in the afternoon in brisk cold weather excited to begin the opportunity to showcase their schools culinary arts programs. Truly a remarkable evening.
A Huge Success
The words of appreciation and awe are still coming in from the event planners. This was a huge success in part by all of the schools and businesses that participated. This has been an event hosted by our chapter for nearly 35 years. It serves as the major fundraiser for our chapter and assists us in having the events we provide in addition to offering the opportunity to give out many scholarships. The books are not complete as of this writing, however our proceeds will reach about $70,000. We hope to net out of this approximately $35-40,000. Several people came up to the plate and deserve recognition here for all the behind the scenes energy expended to make this happen. Tony Parker served as the event chair, countless hours spent in organizing, arranging equipment (a special thanks also to Eurest Dining), attending meetings, keeping a calm air as it was decided at the last minute to move the event, as well as insuring a smooth event by his usual calm demeanor. Gary Fuller arranged all of the business sponsors, gave us guidance of past events and helped with the pre set up. Michael Baldwin and Janet Waters (Schaffer) coordinated all of the schools, insuring recipes were written, menu selections were made and they communicated to the schools the information needed. But a big thanks to all of the chef instructors, chefs, cooks, students and volunteers for producing such great and imaginative foods and table set ups.