Domestic Violence Services Private Chef Dinner

As I mentioned in an earlier blog, I was auctioned off to charity this spring at the annual Domestic Violence Services charity auction. It was a very tense moment for me as I was really wondering just who would place the highest bid. It ended up being our Global Spectrum Marketing Director for XFINITY Arena, Tammi Bryant Olson. Who, by the way, just happens to be married to my boss! As a birthday gift to her mother in law, Tammi gave the Chef’s Dinner to Mrs. Olson. It was so much fun! I must admit that I was a little nervous however once I settled in everything flowed.

We started with an Amuse Bouche - Lemon Scented Mushrooms in a Crisp Gyoza Cup. We then went on to everyone’s favorite soup - Moroccan Butternut Squash with Chopped Chives and Crème Fraiche. Next the Salad - Grilled Spring Asparagus and Fennel Salad with a Raspberry Vinaigrette. 

Grilled Spring Asparagus and Fennel Salad with Raspberry Vinaigrette

For the Entrée- Saffron Seafood Paella with Jumbo Shrimp, Dungeness Crab, Petite Calamari, Grilled Andouille Sausage and Grilled Chicken Drumettes in a Saffron Citrus Sauce Topped with Grilled Ahi Tuna. 

Saffron Seafood Paella

Saffron Seafood Paella Plated

Last but not least for dessert- Dessert Trio of Mini Chocolate terrine, Blueberry Tartlet and Strawberry Tartlet on Crème Englaise with Toasted Coconut Ice Cream and Caramel Sauce.

Beautiful Dessert Plates

All of this paired with some really wonderful wines that also flowed course after course after course. All in all everyone had a really great time and we all enjoyed the company as much as the food and the wine. I hope to be able to repeat this fantastic dinner in the future as it is for such a great cause.

The Belmont Stakes in New York

I had the experience of a lifetime in June, when my company, Centerplate, sent me to New York to do culinary assist at the Belmont Stakes, one of our premiere venues. Which it turned out was a Triple Crown event. Attendance was high and so was the mood. The atmosphere was electric! I saw on the news that evening that there were around 175,000 people in and around the race track. Everyone was buzzing about California Chrome who had the potential to win the first Triple Crown 36 in years. It was EXCITING!!!!!!

Beautiful Animal

The Prized Trophy

I was asked to be Saucier, the person to make all of the stocks and sauces. 40 gallons of savory turkey gravy, truffle cream sauce, demi glace, chardonnay cream sauce, red sauce sort of like a marinara, beef au jus, saffron cream sauce and a few barbecue sauces including an espresso flavored barbecue sauce that was really tasty. I also made a fantastic seafood paella and saffron seafood scented rice for a few thousand hungry folks.

My 60 Gallon Kettle

If that seems like a lot it is because it is! Of the many huge buffets we had, I ran two. One was at the entrance side of the building and the other was in the center of the building so needless to say I literally walked a few miles that day. My buffets had filet mignon carved to order, beautiful risotto cakes, awesome chicken osso bucco, amazing salads and spectacular desserts. My company, Centerplate, really knows how to put out a spread!

Chefs Pre Planning Meeting

California Chrome did not end up winning, however the experience was one that I will keep with me for the rest of my life. Thanks Centerplate!