I have been cooking professionally for 25+ years. For most of my life, and all of my adult life, I have worked in restaurant kitchens until the last couple years running my personal chef/catering business -- Cochon Catering. I often miss the camaraderie of the kitchen, the rush of the tickets coming in.

Our friend Zephyr at Skelly and the Bean, offers up her restaurant two days a week for chefs to come in and do their own menu. We get the opportunity to do just that on Monday the 19th of November. Here is the menu we're planning. If you're in the Seattle area, get your tickets and come join us!

FIRST COURSE

Fromage de tete with moustarda and crusty bread

or

Roasted mushroom and goat cheese pate with crusty bread (veggie option)


SECOND COURSE

Dork meatballs with smoked paprika aioli

or

Arrinchini with smoked mozzarella and chive aioli (veggie option)


THIRD COURSE

Seared pork belly on brussel sprouts with orange balsamic reduction

or

We are doing this one without pork belly for our vegetarian friends (veggie option)


FOURTH COURSE

Seared scallops on roasted cauliflower puree with tomato bacon jam

or

Eggplant caponata on roasted cauliflower puree with crispy basil (veggie option)


FIFTH COURSE

Soy chai bread pudding with caramel sauce

 

Hopefully there is something you can't live without and you will join us on the 19th starting at 6pm.

Comment