shot glasses on mirror

leaping salmon ice sculpture

geoduck ice sculpture from Taylor seafood

the year of the dragon ice sculpture

Bocatta table

Jim lookin good

puff pastry buns

little pork and oyster dogs

Last week I helped my culinary doppelganger, Darin Harris, from Bocatta Restaurant in Centralia WA, cater the Governor’s Ball. He was one of 18 caterers and culinary schools that made the event a screaming success ( For that matter, I hope that Governor Jay Inslee is half as successful as the food was). Darin’s vision was to make a pork and oyster “dog” on a puff pastry bun with curried aioli and green tomato chutney, a Belgium endive spear with hummus, roasted pepper puree and kalamata olives sprinkle with phyllo straw and last but not least a Beef liver pate with pickled forrest mushrooms on a spruce cracker. We worked about 24 hours making 2100 pieces. We were out of food in 21/2 hours! It was crazy busy but a blast! Darin’s friend Jim also helped- he was running the food out to the table, I bet he ran a half marathon by the end. Everyone’s food looked delish although we didn’t get to try any of it. I’m posting a photo album of some of my best shots. Enjoy!

Wow did I have a BLAST teaching at Chefshop this week. I taught 2 classes on pasta and sauces. 13 guests both nights, we laughed, drank wine, learned some great new recipes but most importantly learned about the AMAZING products that Chefshop carries. Eliza and Tim are completely dedicated to providing you with the best of the best ingredients from all over the world. Mostly from small producers that they know personally or within 2 degrees of separation. These small farmers and artisan are so talented and there food is so beautiful and flavorful it boggles the taste buds. I LOVE THIS PLACE!

chefshop pasta class ingredients 1/10/2013