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