VIP Patron Level Champagne & Oyster Reception

(4:30 - Silent, Wine and Chef Platter Auctions open)

• Chef Robert Spaulding, Elliott’s Oyster House

       Wine: Domaine Ste. Michelle

Silent Auction Reception (5:30)

Live Action Station Hors d’oeuvres Chefs:

• Chef Amy McCray, Eva
• Chef Instructor Team, FareStart
• Chef Joseba Jiménez de Jiménez, Harvest Vine
• Chef Matt Costello, Inn at Langley
• Chef Eric Donnelly, Oceanaire Seafood Room
• Chef Michael Bruno, Tango
• Chef Christian Brown, Union Square Grill

Wine-paired Dinner & Live Auction (7:00)

1st Course: Chef Jason Dallas, Hunt Club at Sorrento Hotel

Watercress & Frisee

Leek Barigoule, Point Reyes Crumbled Blue Cheese, Sherry Vinaigrette

         

          Wine: Alexandria Nicole Cellars Viognier

          

2nd Course: Snoqualmie Gourmet

Blood Orange Sorbet

3rd Course: Chef Brent Martin, Grand Hyatt Seattle

Coffee Crusted Beef Tenderloin              

Butternut Squash Hash, Roasted Asparagus and Oregon Pinot Noir Demi

Vegetarian:

Goat Cheese and Herb Ravioli with Hand Harvested Cedar Roasted Pacific Northwest Mushrooms and Roasted Tomato and Caper Vinaigrette

Wine: Erath Pinot Noir

       

Dessert: Chefs Lisa Dupar and Grover Ramsey, Pomegranate Bistro

Individual Chocolate Ganache Candied Hazelnut Crunch               

with Brandied Persimmon Cherry Compote

Dessert Wine: 2007 Barnard Griffin Reserve Syrah Port

Live Dessert Auction (7:00-7:10)

• Chef William Leaman, Bakery Nouveau
• Chef Ericka Nelson, Elliott’s Oyster House
• Chef Robert Spaulding, Elliott's Oyster House
• Chef Trenita Harris and Student Team, FareStart
• Chef Peter Serrano, Grand Hyatt Seattle
• Chef Alice Wimberly, Grand Hyatt Seattle
• Chef Nick Musser, icon Grill
• Chef Leslie Mackie, Macrina Bakery
• Chef Lisa Dupar, Pomegranate Bistro
• Chef Anna Holberg, Tango
• Chef Carolin Messier de Jiménez, Txori
• Chef Rachael Sandidge, Union Square Grill
• Chef Varin Keokitvon, Union Square Grill (two desserts)