I often associated barbeque with summer – nice weather, being outside and its unique smoky aroma.
We attended a bbq 101 class at the Seattle BBQ and grilling school, tucked away quietly in an industrial park of Tukwila.
This 6-hour intro class had about 30 people.
It was quite educational and very hands on as we made many dishes from meat to vegetables to starches.
There was the introduction to the many different types of grills and smokers in the market.
Continued from yesterday’s post….
The first course was a soup prepared by Chef Gilles Arzur with marshmallow as the secret ingredient.
It was my favorite of the night.
The chicken soup was paired with a chicken liver pate with butter brioche.
It was served with a truffle butter on the side and a dash of the truffle butter in the soup, accented beautifully with both the flavor and texture of the celery leaves.
It was rich, flavorful and luxurious.
Generous pieces of truffle in the soup and in the butter.
Grateful for my fun and unique culinary experience at the Four Seasons Seattle hotel last night!
A little bit of Iron Chef mixed with fantastic cooking, great wines, fun and intimate setting, and ended up with complete indigestion!
The event was a 5-course meal dinner to celebrate the 5th year anniversary of the Seattle Four Seasons Hotel.
The executive chef of the Seattle Four Seasons Hotel, Kerry Sear invited 4 other west coast Four Seasons Hotel executive chefs for this event: Ned Bell from Vancouver BC, Alessandro Cartumini from Santa Barbra, Mark Richardson from San Francisco and Gilles Arzur from Beverley Wilshire.
The evening started with a cocktail gathering with ample champagne and their special cocktail, Lusty Lady, which looked exceptionally pretty but deadly strong.
I was happy from the cocktail already on an empty stomach especially being a light weight.
The ballroom was decorated colorfully with large balloons and stations where the chefs battled out on amuse-bouche.
