Saturday, May 23, 2009

The charity dinner on Lopez

So we're heading up to Lopez Island today to finally make good on a charity dinner that was sold at last year's Eat, Read, Hugo fundraiser for Richard Hugo House. The good folks purchased a cooking class/dinner with me for $2,400, for six to eight guests.

Of course, as all chefs who have done anything charity gigs know, I don't get any of that money, so my contribution to the charitable effort includes the cost of all the food, wine, travel in addition to my time and my team's hours. Still, that was a lot of money. So we have to make the feel like it was "worth it." And, well, we might as well make it fun for us, too.

So, all my crates and coolers are packed, and we're ready to go. I lured a great posse to take part: my assistant, Lisa, wine columnist Maggie Savarino, my chef friend Ted and my husband, Mike. Here's the menu, each component part of a five-hour cooking course.
Menu:
Champagne cocktail with Louis Bouillot Cremant de Bourgogne Rose

Appetizer:Herb flatbreads
Provencal tomato spread
wine: Commanderie de la Bargemone Coteaux d’Aix en Provence Rose

Amuse bouche:
Mike's peach sorbet calvados shot

Soup:
Chilled asparagus soup with crab and Seattle Caviar Company garnish
wine: Waldschutz Kamptal Gruner Veltliner

Main course:
Classic Valencia paella with chicken, rabbit and mixed seafood
Green salad with fresh beets, peppers and chevre
wine: Heredad Egarte Rioja Crianza 2005

Dessert/Cheese:
Artisan cheese course from The Cheese Cellar
with seasonal berries and Washington grapes
wines: Bugey Cerdon Demi-sec sparkling rose wine
and Bodegas Dios Bado Amontillao (sherry)

Labels: , , , ,

2 Comments:

Anonymous Betsy Sherrow said...

Thank you so much for the Seattle Caviar mention! What a gorgeous day to be up on Lopez.
All the best.

May 23, 2009 at 2:17 PM  
Blogger Osage Street Organics said...

FYI, I just got your book and am loving it. I have laughed my head off so far. I run a food service at our private school and cook for 400 during the school year. It is a challenage, but we are trying to move towards a healthier menu that kids will eat. Love your book!

May 26, 2009 at 10:37 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home