Roasted pheasant with rosemary & garlic glaze, bosc pear flambe (I used Belle de Brillet cognac), creamy pheasant gravy, caramelized baby red carrots with fennel & spring onion, braised hedgehog mushrooms in butter and brandy, celery root and Italian parsley souffle, casaba melon sorbet, salad with Butter lettuce, arugula, seared endive, Oregon blue cheese, candied toasted hazelnuts with a light cranberry vinaigrette, dark chocolate torte with black cherries flambe (I used brandy & bourbon and then made a caramel sauce with the leftover liquid) topped with vanilla bean mousse...2 days of prep & cooking-WOW was it sure worth it!! (oh, yeh, I forgot the wine: the salad was served with a bottle of-don't laugh-Andre champagne that just happened to be 11 years old. It was amazing-also continued to pair that with the sorbet (2nd course). Then on to the 1987 Chateau Ste. Michelle Cabernet for the main course and various accompaniments to the cause. Dessert was paired with a delicious Hoodsport raspberry wine (I forget the year). Couldn't have been more perfect-and I've been to many restaurants in my time. I guess I'm that good-and so did the lucky people that got to share the fare that evening!
My current drink of choice:
"Cozumel" (my creation)
I really wish I could:
find a job that utilizes my talents
My "Go-to" dinner party dish:
Tiramisu ala Caramel
My favorite comfort food:
Real N.Y. style thin crust pizza or Tiramisu ala caramel
My top 5 favorite restaurants:
Palisade Seattle, Waterfront Seattle, The Olympic Hotel dining room, The Cloud Room (no longer in business, waah) Seattle, Lord Bennett's Restaurant Bandon, Oregon, Salty's on Alki (West Seattle) House of Hong Chinese Restaurant Seattle, The Cliff House (Tacoma, Wa. probably my most favorite of all) Spinner's Restaurant (Goldbeach, Oregon) The Noodle Boat (best Thai food-Issaquah, Wa.) Snoqualmie Falls Lodge (Snoqualmie, Wa.) Testa Rossa (Best Pizza in Seattle), Piecora's (2nd best pizza in Seattle), The Herbfarm (Woodnville, Wa.) OOPS that's more than 5...
My most tattered cookbooks:
"Great Dishes of the World" by Robert Carrier (1964 Random House N.Y.), Esquire's Handbook for Hosts (1949 Grosset & Dunlap N.Y.), The Silver Palate Cookbook by Julee Rosso & Sheila Lukins (1982 Workman Publishing N.Y.)