FIRST COURSE

Presented by Chef Matteo Casini of First & Goal Hospitality

Seared sea scallop, celeriac puree, honey crisp apple, micro radish, chive chili oil


SECOND COURSE

Presented by Chef Lisa Dupar of Lisa Dupar Catering & Pomegranate Bistro

Roasted rainbow carrots, baby beets, shaved fennel, arugula, crushed hazelnuts, apple verjus dressing


ENTRÉE SELECTIONS

Presented by Chef Jose Chavez of the Washington State Convention Center

Braised boneless short ribs, natural jus, Yukon Gold mashed potatoes, roasted butternut squash

OR Smoked salmon, Syrah butter sauce, grilled corn polenta soufflé, fava beans

OR Grilled corn quinoa cake, braised kale, delicata squash, wild mushrooms


DESSERT COURSE

Presented by Chef Donna Moodie of Marjorie Restaurant

Pecan cake with salted caramel anglaise, butterscotch sauce praline pecans