Washington State Chef's
Fall Dinner at Red Wind Casino
OCTOBER WSCA MEETING
Fall Dinner at Red Wind Casino
Tuesday, October 10th, 2023
Event Info
What a FUN time we had at the Red Wind Casino. Executive Chef, Saul Ramirez CEC CCA and his apprentice, Sterling H. Bushnell, Jr., and Fidel Rodrigues created a fantastic menu with their skills and hard work; it was a delicious dinner. If you are in the area, stop by and try their dinner restaurant at River Water Bar & Grille. It’s worth the trip.
The appetizers were delicious; blackened salmon bites with lemon dill aioli, fried green beans – chipotle ranch dip, shrimp ceviche shooters and fruit & cheese display.
Then the crisp mixed greens, grape tomato, hot house cucumber, orange segments, parmesan crisp. Served with house raspberry vinaigrette & cheese straw.
Here is the entrée with everything cooked to perfection.
Lastly, the final course, the dessert everyone raved about.
Panna Cotta with fresh berries and toasted coconut flakes.
Menu
Appetizers: 5PM – 6PM
Blackened salmon bites with lemon dill aioli
Fried green beans – Chipotle ranch dip
Shrimp ceviche shooters
Fruit & cheese Display
Dinner: 6PM
Salad
Mixed greens, grape tomato, hot house cucumber, orange segments, parmesan crisp. Served with house raspberry vinaigrette & cheese straw.
Main Course
Duet
Stuffed chicken breast & petit fillet mignon, served with Souffle potato, fresh vegetables & topped with champagne cream sauce & Pink peppercorn demi.
Dessert
Panna Cotta with fresh berries and toasted coconut flakes
Congratulations Ulie
That night Chef Tony Parker CEC AAC (Apprenticeship Chair)and Diana Prine CEC (Apprentice Instructor) presented a gift from the chapter to Ulie for becoming a graduate of the apprenticeship program. Ayulieth (Ulie) Reyes Corral CSC is now an American Culinary Federation Certified Sous Chef.
