Uncategorized

Farestart: Trace Night

This Thursday night was my first, but certainly not last, night working a Thursday Guest Chef Dinner at my new volunteer haunt: Farestart.  I went right after work to team up with other regular Thursday night volunteers and the corporate volunteers (tonight happened to be Amazon Infrastructure Group) to serve a delicious three-course dinner to guests by reservation for a flat fee of $30.  The guest chef of the night was the young chef from Trace restaurant located in the W Hotel in downtown Seattle.  All of the volunteers were willing and nice, the patrons are extremely understanding and friendly here, the student cooks did a great job and everything ran pretty smoothly.  The dining room itself is pretty nice with a lot of large timber beams throughout, dark and candlelight, and with great music playing lightly during table service.  I only had three tables of a total of 12 guests which is a lot better than my catering days.  And after the dinner every single volunteer got their own three-course dinner to eat in the company of others (two of my dining partners I found out were from Michigan, one a State grad and one a UM grad, so we literally were the last people to leave the restaurant).  My meal and people I met were fabulous and though I am not looking to volunteer until the end of June I already can’t wait!!

Best dish of the night!!!!  Salmon tataki (seared but served raw like sashimi) on top of an incredible spicy chili sauce, topped with avocado crema, jalapenos, garlic scapes, and cilantro.  So flavorful!!
Best dish of the night!!!! Salmon tataki (seared but served raw like sashimi) on top of an incredible spicy chili sauce, topped with avocado crema, jalapenos, garlic scapes, and cilantro. So flavorful!!
The main course could not live up to the first in flavor but it was still very good.  A Japanese style black cod kasuzuke in a ham broth with spring vegetables and smoked mussels.
The main course could not live up to the first in flavor but it was still very good. A Japanese style black cod kasuzuke in a ham broth with spring vegetables and smoked mussels.
Not my favorite dessert but it was very pretty.  A lavender panna cotta with rhubarb gelee, crushed cookies, and some kind of sauce.
Not my favorite dessert but it was very pretty. A lavender panna cotta with rhubarb gelee, crushed cookies, and some kind of sauce.

Chelsea

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s