Last Spring I was asked to donate a dinner for an auction to benefit the Development Office at the private school I am Food Service Director at. I had never been involved in putting up a dinner for an auction. It was for a good cause, it sounded like fun, so I agreed. We planned to auction off a dinner for eight to be held at the Headmaster’s home on campus. Sounds pretty simple, I thought. I went to the event downtown at the Hyatt to help volunteer with the auction that night. While helping out guests I kept looking for my dinner to see how much it was going for, but couldn't find it on any of the tables. I asked someone if they had seen it. They told me it was one of the items in the live auction that was to be held at the end of the night. My heart raced a little, that’s going to raise the bar, I thought over a glass of wine during dinner. I have had the privilege of taking care of some wonderful and very generous people over the years, but nothing I have ever done before prepared me for the couple who won the bid for this dinner.
When it was over, my little quaint dinner for eight sold for $8,500.
My heart was in my throat, I had better show up for this thing.
After figuring out the schedules of four sets of couples, we settled in on October 24th.
Shopping and prepping for three days for only eight people was really great, something I had never experienced before. I now have a glimpse into what all of those private chef’s are up to, with the exception that my clients are great to take care of, and I don’t resent them.
Check out my plates and enjoy the photos...
Dining Room
Escorole and Watercress, Slow Roasted Red and Gold Beets, Roquefort Cheese, White Truffle Oil, Cracked Peppercorns
Nori Seared Ahi Tuna, Wakimi Salad, Enoki Mushrooms and Dikon Sprouts, Fried Won Tons, Sesame Ginger Vinaigrette
Antipasto Plate with Prosciutto, Peppered Salami, Cured Olives, Marinated Feta, Campo De Montalban, Aged Manchego, Tillamook Smoked Black Pepper Cheddar
Grilled Sugar Cane Shrimp and Pan Seared Scallops with Chorizo and Mango Salsa, Shot of
100% De Agave Anejo
Seared Wild Sockeye Salmon and Grilled Fennel Ratatouille, Smoked Tomato Coulis
Grilled Lamb Chop Crusted in Pistachios, Braised Leeks and Diced Butternut Squash Mustard Demi
Adobo Dusted Elk Filet Mignon, Grilled and Topped with a Lobster, Dried Corn and Applewood Smoked Bacon “Succotash” Celery Root and Potato Puree, Pomegranate Reduction
Moscato and Vanilla Poached Pears with Agave Nectar, Honey and Bee Pollen
Chocolate Butter Cake with Blackberry Filling and Dark Chocolate Ganache
