RECEPTION
Viognier Butter Poached Prawns
Tobiko, wasabi caviar, yuzu prawn ceviche
Prepared by Chef Joshua Beckham – 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 Chef Tana Mielke
Miso Glazed Black Cod
Charred corn, Yakima asparagus, chanterelles, basil
Prepared by Chef Jason Wilson – The Lakehouse
Dry-Aged Klingeman Family Farm Ribeye
Charred corn, pickled plums, sikil pak
Prepared by Chef David Nichols – Eight Row
Cheese Course
Cheese provided by Peterson’s Company
Prepared by Jamie Callison – Washington State University
Afterparty Bites
White cheddar grilled cheese with tomato fondue and caramelized onion aioli
Grilled watermelon, tomato brunoise, toasted almonds, red wine reduction, cilantro oil
Hearts of romaine salad, IPA-infused anchovy dressing, shaved parmesan, duck fat-Dijon croutons
Prepared by Chef Joshua Beckham, FogRose
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 Chef Joshua Beckham, FogRose