Our good friend Karen celebrated her 70th birthday in incredible style last week due to the efforts of her awesome husband Rick - and we were among the lucky 50 folks who got to enjoy it. It was a totally classy event from beginning to end. First, Rick was able to cajole super chef, one of Food and Wine Magazines Best 10 Chefs nationally, 2010 James Beard Best Chef Northwest semifinalist, and amazingly nice guy Matt Dillon of Sitka and Spruce
and The Corson Building
to cater an incredible dinner at The Quartermaster Inn on Vashon.
Then, he talked Jennifer and Andy Krikawa , founders and amazing talents of the Vashon Opera into putting on an hour of up close and personal opera performances throughout the evening. I am not an opera fan but I was entertained, amazed, and in awe of the talent and the music when enjoyed in this close up personal atmosphere.
The food and wine: Bar Ferd'inand supplied the wines for the evening. The white wine was a Vin de Pays L'heurault from Moulin de Gassac 2009; a blend of Sauvignon Blanc, Clairette, and Grenache Blanc.
The red was a Cotes du Rhone Villages 2008 form Mas de Boislauzon; a blend of Grenache, Syrah and Mourvedre.
The Cremant was from Hubert de Verdereau and is a Blanc de Noirs (White wine made from Pinot Noir grapes). This sparkling wine accompanied the passed apps which included wonderful, salty, fresh Oysters, gougeres, and a crostini with pork rillettes.
Chef Dillon's dinner was served family style from large platters in the courses followed by a wonderful dessert.
The first course included a salt water brined King Salmon Lox with honey, huckleberries and pickled chantrelles. WOW!
Another platter was thin sliced Persimmon salad with dry cured Duck Breast and Hazelnuts. Double WOW!!
The final platter of this first course was a Smoked Trout brandade with Pickled Peppers, crackers and radish. YUM.
The second course also included three passed platters:
One platter included plump Penn Cove Mussels cooked in Cider & Bay with apples, fennel, and Brown Bread. Best Mussel dish I have ever had!
Another platter included large pieces Steamed Halibut with sorrell sauce and Japanese pumpkin that was just fabulous.
The third platter was a Vegetable Bagna Cauda which immediately on returning home sent me to Epicurious.com to figure out how to recreate it. I was drinking the oil bath!
The Third course consisted of a whole lamb, selected and slaughtered by Chef Dillon served two different ways with Chestnuts and Pears. this lamb did not die in vain.
The lamb was supported by a separate platter of Yellow Finn Potatoes cooked in cream. WOW again!
the final platter of this course was a perfect Salad of lettuces and chicories
The dessert consisted of huge fry pans of Apple Clafoutis served with a big passed bowl of whipped cream.
It really is great to have friends, both for birthday parties , and everyday who have the class of Karen and Rick. Happy Birthday and thank you!.
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