RECEPTION
Viognier Butter Poached Prawns
Tobiko, wasabi caviar, yuzu prawn ceviche
Prepared by FogRose
Mini Potato Latke
Olive oil poached albacore salad, smoked trout roe, micro dill (GF/DF)
Prepared by Dre Neely – Gravy
Dungeness Crab Endive Boat
Pickled red onion, herb salad, citrus vinaigrette
Prepared by Keta Newhouse – Purple Cafe
DINNER
Hamachi Crudo
Pickled strawberry, aji amarillo, coconut milk, fresno chili, cucumber, shiso
Prepared by Kaleena Bliss – Thompson Hotel
Dakos
Frog Hollow Farm tomato, myzithra sheep cheese, Walla Walla kaparosalata, wild sifnian herbs, and rye
Prepared by Tana Mielke
Miso Glazed Black Cod
Charred corn, Yakima asparagus, chantarelles, basil
Prepared by Jason Wilson – Lakehouse Bellevue
Dry-Aged Klingeman Family Farm Ribeye
Charred corn, pickled plums, sikil pak
Prepared by David Nichols – Eight Row
Peterson’s Cheese Plate
Cheese provided by Peterson’s
Prepared by Jamie Callison – Washington State University
Afterparty Dessert Buffet
Vietnamese Coffee Cake
Lemon Blueberry Parfaits
Strawberry Champagne Cupcakes
Chocolate Mousse Cups
Blueberry Lavender Macarons
Cookies & Cream Macarons
Chocolate Raspberry Cake Pops
Chocolate Hazelnut Cake Pops
Prepared by FogRose