Seattle Meeting Plan Guide Fall/Winter 2008-2009 - (Page 18) A NEW CONCEPT IN CONVENTION DINING Imagine course after course of epicurean delights — made from the finest local ingredients — arriving on china, set beside beautiful linens and perfectly paired with award-winning Washington wines. Sound like any corporate banquet you have ever been to? Most likely not. So get ready to redefine your idea of convention center food service. Here in the Center’s 14,000-square-foot kitchen, a revolutionary new concept in group dining has taken root — one that has shaken up the convention industry. Read on to get a taste of what makes our food and beverage service so deliciously unique. THE PLANNING: WELCOME TO THE TASTING ROOM ◆ The Tasting Room, a private space inside the kitchen, will present you with a complete preview of your guests’ experience — complete with linen, china, sparkling crystal, fresh flowers and any other requests you may have. ◆ This elegant setting finished in cherry, granite, fine fabrics and original artwork features the elegant Chef’s Table with seating for 12. ◆ Once seated at the Chef’s Table, our highly skilled culinary team presents samples of your menu options for tasting and comparison. A demonstration grill allows you to interact directly with the chef as he prepares your selections. ◆ The Tasting Room can also be reserved for private lunches and dinners, where our maitre d’ and the chef’s entire team — from sommelier to pastry chef — will lead you through an inspired culinary adventure. kind birthday dessert prepared for a VIP. ◆ We create everything from hors d’oeuvres to desserts in our state-of-the-art kitchen and bakery — culinary art that you would expect from the finest restaurants. ◆ Count on us to orchestrate the dozens of personal touches that make a difference you and your guests will appreciate. Think of it as having one of Seattle’s finest restaurants devoted exclusively to the tastes of your guests — morning, noon and night. THE FOOD: WE BRING THE BEST OF WASHINGTON ◆ Partnerships with local growers and producers allow us to present your guests with the freshest foods available — forest mushrooms, organic greens, wild salmon, Walla Walla asparagus and Dungeness crab. ◆ We work closely with regional vintners and brewers to ensure your menu is paired perfectly with local wines and microbrews that are as memorable as the food. ◆ Our executive chef, José L. Chavez, brings much of his two decades of experience with Four Seasons Hotels and a passion for culinary innovation to each menu. His technique is notably influenced by the classic cuisine of France, yet is rich with a signature Pacific Northwest flavors. The Washington Wine Commission has presented the Center with the 2008 Washington Wine Award of Distinction. The award commends “restaurants who have shown dedication and commitment to the Washington wine industry.” Nominees were judged on criteria including wine list, promotional activities with Washington wines, wine service and staff training. Michael McQuade, the Center’s Director of Sales and Marketing said, “The Award of Distinction is typically open only to restaurants, bars, wine bars and private clubs. Having a convention facility win the award shows our efforts are having a significant impact on our state’s wine industry.” THE SERVICE: NO REQUEST IS TOO BIG — OR TOO SMALL ◆ We will work with you to create custom menus to reach your price points, complement your theme and deliver a dining experience beyond your expectations. ◆ Whether you are planning a creative coffee break, a board lunch or an awards dinner, we can accommodate your every need — such as special dietary requirements or a one-of-a- A RECIPE FROM OUR KITCHEN : SMOKED SALMON QUICHE (Serves eight) INGREDIENTS: • 4 large eggs • 1 cup heavy cream • 4 ounces smoked salmon, diced • 2 tablespoons fresh herb mixture (thyme, parsley, chervil), chopped • 2 ounces goat cheese, crumbled • 1 pre-made tart shell (9 inch) • salt and pepper PREPARATION: Preheat oven to 350°F. In a mixing bowl, whip eggs and fold in cream. Stir in the salmon, herb mixture and goat cheese, and season with salt and pepper. Fill shell and place in oven for approximately 25 minutes. Once the quiche is set, remove from oven and place on rack until it reaches room temperature. 18 CONVENTION FACILITIES
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