Winter Supper raises over $6000 for charity

Corson pate platter

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.

Corson menu

The menu featuring ten courses paired with 8 wines and 2 alcohols (sorry for the low quality image).

Corson pate 1

Preparing the Pate Lorraine with a bit of old school decoration.

Corson pate 2

Checking the internal temperature.

Corson sturgeon

With a glass of champagne to begin the evening….buckwheat blini served with smoked sturgeon, creme fraiche, chives and American River caviar.

Corson shrimp

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.

Corson pate platter full

Second Course: Washington pheasant pâté Lorrain served with the Corson Building’s whole grain mustard and pickles.

David Butler saying something clever no doubt.

David Butler saying something clever no doubt.

Corson ravioli

Third Course: Lobster consommé served with lobster-veal sweetbread-nettle raviolis, lobster and tarragon (note the consommé was poured tableside).

Corson sole

fourth Course: Dover sole and leeks wrapped in lettuce leaves and steamed, with Lummi Island sea urchin sabayon.

Corson galentine cooked

Galentines coming out of the oven.

Corson galentine service

Fifth Course: Stokesberry Farms chicken galentine stuffed with chestnuts and black trumpet mushrooms, served on a puree of Jerusalem artichokes.

Corson trou

Sixth Course: Le Trou Gascon… Prune scented Armagnac served with buckwheat honey granité.

Corson staff

The crew tasting between courses.

Corson deer

Venison prepared two ways.

Corson deer plate

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”.

Corson camembert

Eight Course: Camemberts marinated in hard cider, served with a salad of mixed endives, walnuts, walnut oil and walnut vinegar.

Corson salade

Winter endives served family style.

Corson mille assemble

Assembling Mille Feuilles.

Corson mille finish

Ninth Course: Vanilla mille feuilles served with brandy and white wine preserved Rainier cherries.

Corson mignardise

Tenth and Final Course: Les Mignardise – salted butter caramels; almond tuilles; raspberry pate a fruites; dark chocolate truffles.

Corson mignardise 2
Corson coffee

Bob Prince from Caffe Vita preparing coffee at the end of the evening

Corson coffee 2


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