Crave ONO Revival Dinner

CRAVE Revival Dinner:

Very excited to be a part of the amazing  

One Night Only Project!

 

For  

ONE NIGHT ONLY 

I will be cooking up some Crave favorites on February 23rd at 

Fonte Roaster and Wine Bar

 

Hot off the Press Menu:

Crave ONO Dinner

Apps

Rosemary flatbread

Crave’s sweet blue cheese spread

Roasted pears, balsamico

Lemon & Orange peel thyme marinated warm olives 

1^st Course

Golden beets, living watercress

Pickled Shallots

Champagne Vinaigrette

2^nd Course

Goat Cheese Gnocchi, Rrosciutto & Pea Vines

 

Duck Confit, Drunken Fig Compote

Green Chili Savory Bread Pudding

3^rd Course

Bacon Brulleed Brussels

Garlic sautéed escarole

4^th  Course

Coriander Braised Short Ribs

Saffron & Golden Raisin Israeli Cous Cous Cakes

Pine Nut Gremolata

5^th  Course

Apricot Mostarda, Delice, Macrina's Volkorn

6th Course

Brown Butter Pistachio Cake

Rose Syrup and Ginger Gelato

 Could not have done this dinner without Michael LaRoche of the Clove & Hoof
He was my left and right hand!

Finale

Espresso Fudge Madeline’s

Candied Orange Peels

Huge Thank You to Jason Crume who deftly decided our beverages for the evening~

And the Sweet Amanda Friedman for her tables

Food could not have found it's way to the guests without the help of 
Melissa Peterman & Kristen Watts Schumacher

 And of course I have to thank the two masterminds behind this amazing dinner party
Julien Perry and Melissa Peterman

 And the talented Baydra Rutledge for her photographic masterpieces!

Fall Cooking Series at PCC

Check out this page to read about and sign up for my Fall Cooking Series, starting in October!

Thanks to Paula Thomas for this image taken in my Ceramic/Cooking class at Pottery Northwest: Flavor, Form & Function; The Art of Food Presentation

Harvest Dinner at Milbrandt Winery

Saturday, October 6th in Prosser, Washington at the Milbrandt Winery.

More info here.

 Menu as Follows 

(subject to change with availability of ingredients)

Parsnip and Pear bisque, Crispy Shallots,  Arugula Emulsion
Traditions Riesling

Socca Crepe, Shaved Apple Herb Salad, Fennel Pollen Yogurt
The Estates Ancient Lakes Riesling

Heirloom Tomato Panzanella, Melon, Purple Shiso, Feta, Saba

The Estates Evergreen Chardonnay

Chili and Cumin rubbed Pork Tenderloin

Green Chili Bread Pudding

Grilled Nectarines

Sarsaparilla Gastrique
Sentinel

Pistachio Financiers, Grilled Figs, Mascarpone Cardamom Anglaise
The Estates Ice Riesling & Vineyard Series Mosaic

Love to play with your hands?

Consider taking my Ceramic/Cooking class that will explore Flavor Form & Function: The Art of Food Presentation Wednesdays from 6-9 pm beginning October 3 to December 5th

Mole Demo at the Northwest Chocolate Fest

Saturday September 22nd at 1pm I will be doing a Mole Demo at the Northwest Chocolate Fest www.nwchocolate.com