Winter Supper raises over $6000 for charity
A decorated pate was one of the early courses at the Winter Supper at the Corson Building to raise money for Jubilee Women’s Center and the Pike Market Senior Center
On February 24, 2013, Le Pichet and Cafe Presse teamed up with the Corson Building, Bar Sejor, Sitka and Spruce, Bar Ferd’nand and Le Caviste to cook an over the top Winter Supper at the Corson Building. The idea, which was hatched jointly by Matt Dillon and myself, was to cook an old style, elaborate country French dinner, to charge a ton of money and then to give all the proceeds to two charitable groups who are doing great work in our community: Jubilee Women’s Center and the Pike Market Senior Center. The event was sold out, and we were very pleased to be able to raise over $6000 for these two fantastic groups.
The menu, when all the creative dust settled, featured 10 courses paired with 10 different wines or alcohols, all served by some the top service professionals in the city: Joanne Herron of Le Pichet and Cafe Presse, Marc Papineau of Bar Ferd’nand and David Butler of Le Caviste. Coffee was provided by our friends at Caffe Vita, who were on hand to prepare pour-overs at the end of the evening.
For those of you who were able to attend, THANKS SO MUCH FOR MAKING THIS EVENING POSSIBLE. And if you missed this event, here are a few photos that I hope will make you wish you had been there.
The menu featuring ten courses paired with 8 wines and 2 alcohols (sorry for the low quality image).
Preparing the Pate Lorraine with a bit of old school decoration.
Checking the internal temperature.
With a glass of champagne to begin the evening….buckwheat blini served with smoked sturgeon, creme fraiche, chives and American River caviar.
Other hor d’oeuvres included potted shimp on pain de mie and smoked duck breast with quince jam and piment d’Espelette butter on hazelnut pain a levain.
Second Course: Washington pheasant pâté Lorrain served with the Corson Building’s whole grain mustard and pickles.
David Butler saying something clever no doubt.
Third Course: Lobster consommé served with lobster-veal sweetbread-nettle raviolis, lobster and tarragon (note the consommé was poured tableside).
fourth Course: Dover sole and leeks wrapped in lettuce leaves and steamed, with Lummi Island sea urchin sabayon.
Galentines coming out of the oven.
Fifth Course: Stokesberry Farms chicken galentine stuffed with chestnuts and black trumpet mushrooms, served on a puree of Jerusalem artichokes.
Sixth Course: Le Trou Gascon… Prune scented Armagnac served with buckwheat honey granité.
The crew tasting between courses.
Venison prepared two ways.
Seventh Course: Fallow venison prepared two ways – black pepper crusted loin oven roasted – slow cooked leg compote with red wine topped with a slice of duck foie gras cooked “en torchon”.
Eight Course: Camemberts marinated in hard cider, served with a salad of mixed endives, walnuts, walnut oil and walnut vinegar.
Winter endives served family style.
Assembling Mille Feuilles.
Ninth Course: Vanilla mille feuilles served with brandy and white wine preserved Rainier cherries.
Tenth and Final Course: Les Mignardise – salted butter caramels; almond tuilles; raspberry pate a fruites; dark chocolate truffles.
Bob Prince from Caffe Vita preparing coffee at the end of the evening