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Make A Wish

February 11, 2010

Make-A-Wish Foundation

This past weekend on Treasure Island was the annual Make A Wish fundraiser dinner. It’s a wonderful organization that helps kids who have cancer or other life threatening illnesses fulfill their dreams. Roland Passot, owner of La Folie Restaurant, is on the Make a Wish Advisory Council. When Roland calls to ask chefs to participate in this special night we all quickly say yes. We volunteer our time and food as we want to help Make A Wish raise as much money as possible. Plus any event with Roland is worth attending.

There are two parts of the evening you can participate in. The first option is a walk around tasting of wines and hors d’oeuvres. There were at least 15 chefs and 15 wineries handing out delicious nibbles and wines to sip.  Both Farallon and Waterbar were part of the walk around hors d’oeuvres. Fred, the sous chef at Farallon, opened 1000 Beausoleil oysters and served them with traditional mignonette. Parke Ulrich, the chef at Waterbar, served Smoked Sturgeon Tea Sandwiches on Brioche with Caviar and Watercress. Here’s a picture of Parke’s sandwiches:

 

For the dinner the dining room was divided into 2 sections of 200 people each. There were 4 chefs for each side. Here’s the menu from “my side” of the dining room.

1st Course

Chef Roland Passot, La Folie Restaurant,

Dungeness Crab Salad-Cauliflower Panna Cotta, Curry Tuile, Curried Crab Vinaigrette

2nd Course

Chef Staffan Terje, Perbacco

Roasted Loin of Monkfish-Corona Bean and Black Chanterelle Stew, Green Garlic Brodetto

3rd Course

Chef Dominique Crenn, Luce Wine Restaurant

Beef Tenderloin “confit”, beef tongue, Bulgur” tabbouleh” , Buckwheat and pickled kumquat

4th Course

Chef Emily Luchetti

Almond Financier-Apple Marmalade, Crème Fraiche Chantilly

Heres’ a picture of my dessert plating in process. On the right is Lauren, the pastry chef at Waterbar.

We were able to line all 200 plates out at once. (Actually 250 as you always have to prepare a few extra for the wait staff and culinary student volunteers.) Here’s the finished product ready to go.

These events are a lot of fun not just because we are helping a great cause but we get to hang out with other chefs, see their work and have a god time. It is a good way to reconnect and to meet chefs you only know thorough food.

Oliver, the Make A Wish Honoree, is a student at the CIA on the Hyde Park campus. He helped us plate all the courses. His “wish” was to meet Thomas Keller and hang out with him at The French Laundry for a day. Make a Wish (and Thomas of course) made his dream come true. He is a serious enthusiastic young man who will make a great chef. Check out the local Make a Wish Chapter. Hopefully I will see you at the event next year. Mark your calendars- it will be on February 5, 2011.

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