December 2008 WSCA Meeting

Christmas as Safeco Field

What better way to celebrate the holiday season than with friends, family and colleagues. Safeco Field and The Mariners welcomed 130 people to a marvelous facility overlooking the field where we enjoyed a gourmet feast prepared by the culinary team at Safeco Field under the direction of Chef Tamas Ronyai and Sous Chef Matthew Lecours with help from Tina’s Nys from “Trophy Lake Golf and Casting”, apprentices and student volunteers from Puget Sound Skills Center. Safeco Field and the Seattle Mariners donated the space and parking, Aramark did the set up and Centerplate catered the service and the wine. The Rational Self Cooking Center banqueting system allowed the kitchen brigade to pre plate all meals the day before. Meals were chilled and placed on racks. 8 minutes prior to service the racks were wheeled into the oven and rethermalized. Finishing touches were added and meals were served. Amazing! We thank Nick Truby from Rational for supporting this event. Petersons, Western Foodservice Marketing (Ocean Duke, Cottage Bakery and Orca Bay), Rosellas, Starbucks and Centerplate all contributed product. The silent auction was a great success due to the contributions of Petersons, Starbucks, Precept Brands, Everett Events Center, Two Snooty Chefs, Seatac Marriott, Janet Waters, Unilever, Rosellas, Hans Kueck, and Steve Lammers. The food bank was the grateful recipient of our canned food drive. Thank you to Robert Suezle for coordinating the delivery.

Reception

Oaxaca Mole Roasted Pistachio, Cocoa Butter –Honey Roasted Pistachio Gougers in Arugula-Roasted Garlic Veloute Brioche “Pizza“ with Pheasant Sausage and Goat Cheese Gravy Wild Mushroom and Braised Beef Shooter, Grilled Naan Jellified Rosemary Ham-Lentil, Dark Chocolate Mayo Croccantini French Brie Layered with Dried Fruit and Toasted Cocoa Bean Austrian Speck and Tomato Butterbean on Artichoke Flat Bread Trinchero Chardonnay, Beringer White Zinfandel, Red Diamond Shiraz

An Expert Kitchen By Rational USA

Spicy Chestnut Flour Dredged Sockeye, Gremolata Prawn, and Truffled Scallop Mousse Cumin-Carrot timbale with Verbena – Chive Cream and Parmesan Air Chateau St Michelle 2006 Pinot Gris Arugula and Baby Frisee , Chilled Crab Risotto with Blood Orange –XVOO Emulsion Raclette Brioche Crisp Seared Beef Tenderloin Glazed with Bleu Auvergne Szechuan Peppercorn Araguani Demi Potato Tower , Caramelized Brussel Sprouts and Herbed Red Pepper Stone Cellars 2006 Merlot Golden Chocolate Caramel Tart, Marzipan Soufflé with Cherry Kirsch Compote Manjari Chocolate Soup, Rum Roasted Pineapple and Grapefruit Crunch