A Seattle Dinner Party: The Physiology of Taste

Posted By on May 24, 2016 in Blog | 0 comments

Truly stellar and adventurous client’s of Crave, Kat & Armen, embarked on a culinary odyssey prepared and presented by Crave Culinary Arts in their home. Thirteen courses, one hundred and forty three plates total for eleven guests, each paired with hand selected fine wine and a final single malt scotch & signature handmade chocolate truffle pairing. The food selections were fashioned after the traditional French menu gastronomique with multiple small courses featuring the land and the sea. The menu was named after the famed gastronome Jean Anthelme Brillat-Savarin. Who said “Tell us what you eat and I will tell you what you are”. We made his namesake proud this night.

Cheers!
Chef Monique

First Course: Amuse Bouche - Eggs Arpege Soft Cooked Egg Yolk, Sherry Creme, Maple Syrup, Chives

First Course: Amuse Bouche – Eggs Arpege Soft Cooked Egg Yolk, Sherry Creme, Maple Syrup, Chives

Second Course: Hors d'oeuvres: Waygu Filet Oscar Crostini

Second Course: Hors d’oeuvres: Waygu Filet Oscar Crostini

Third Course: Potage - Five Star Forest Mushroom Soup

Third Course: Potage – Five Star Forest Mushroom Soup

Fourth Course: Poisson - Slow Roasted Salmon, Fennel Aioli, Tobiko Caviar

Fourth Course: Poisson – Slow Roasted Salmon, Fennel Aioli, Tobiko Caviar

Fifth Course: Entree - Tartare De Boeuf with Quail egg yolk

Fifth Course: Entree – Tartare De Boeuf with Quail egg yolk

Sixth Course: Releve - Duck Two Ways

Sixth Course: Releve – Duck Two Ways

Seventh Course: Sorbet -  Yuzu, Grapefruit & Champagne Float

Seventh Course: Sorbet – Yuzu, Grapefruit & Champagne Float

Eighth Course: Roti - Roast Squab with Bacon, Grapes, Fig & Red Wine Reduction

Eighth Course: Roti – Roast Squab with Bacon, Grapes, Fig & Red Wine Reduction

Ninth Course: Legume - Purple Spring Asparagus, Wild Morels, Morel Cream

Ninth Course: Legume – Purple Spring Asparagus, Wild Morels, Morel Cream

Tenth Course: Entremet - Baby Spinach Salad

Tenth Course: Entremet – Baby Spinach Salad

Eleventh Course: Savoreaux - Cheese delicacies with D'Anjou Pear

Eleventh Course: Savoreaux – Cheese delicacies with D’Anjou Pear

Twelfth Course: Dessert -  Chevre Cheesecake, Honey Poached Apricots, Lemon Thyme Shortbread

Twelfth Course: Dessert – Chevre Cheesecake, Honey Poached Apricots, Lemon Thyme Shortbread

Thirteenth Course: Grande Finale - Single Malt Scotch and Truffle Pairing

Thirteenth Course: Grande Finale – Single Malt Scotch and Truffle Pairing

Thirteenth Course: Grande Finale - Single Malt Scotch and Truffle Pairing

Thirteenth Course: Grande Finale – Single Malt Scotch and Truffle Pairing

Crave Culinary Arts is a Private Chef and Catering Boutique and Gourmet Home Meal Delivery Service — servicing Roslyn, Cle Elum, Ronald, Ellensburg, Kittitas County and other Washington counties

Our private chef service and event catering provides on-site cooking for events ranging from intimate hors d’oeuvres, wine tastings and small dinner parties to thematic social events, noteworthy celebrations and more.