Sunday Rewind ~ Birthday Dinner 2011

As many of you know, I took a break from the blog for a while.  During that time several wonderful life experiences happened and I've decided to share them with you from time to time and they will be called Sunday Rewinds.  Not every week, but between now and the end of the year I hope to get in a few of the more colorful memories.  One that stands out was my birthday dinner at Rovers.  Considered one of the finest restaurants in Seattle, four of us gathered to enjoy the Grand Menu Dégustation with wine pairings.  The restaurant was decked out for the holidays in festive decor. 

Their menu is best described as the cuisine of the Pacific Northwest refined by a French accent. The Chef in the Hat provides the French accent while the bounty of the Pacific Northwest provides the raw ingredients. They do not serve classical French food. Instead, they use traditional French techniques to tease out the many flavors of the region’s best ingredients. Chef Thierry Rautureau is passionate about sourcing ingredients that are local, sustainable, organic, and seasonal.  Michael, Jodie and Rob joined me for a fun night that will not soon be forgotten.  Yes, we did have a limo for the night, no way were we going to drive.

So enough pre-babble, let's get on with this grand dinner.  The following pictures show the first, and second courses.  The first was an Amuse-Bouche.  Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.  The term is French, literally translated to "mouth amuser".

The months have passed and I do not remember exactly what the trio was, but it is safe to share that it was a festival of flavors for the mouth.  I do not remember a time we all shared so many oh's and yum's during a meal.  Below is what has become a signature dish at Rover's and was our second course.

Above and below is an amazing experience in that it is a Scrambled Organic Egg placed back in the shell and topped with Lime Crème Fraîche & White Sturgeon Caviar.  Yes, let's whip up a dozen for a party!  And to think there was hours of fun still to come.

The third course was a trio of Coffee Cured Salmon then a Sherry Soda to cleanse the palette and finally Citrus Chevre with shaved Salmon.  How do you properly describe such mouth bursting flavors.  Really, we were in heaven.

And so we go through the evening having a grand time.  Heck, even our neighbor diners were having a good time with us as you can see.  It was her birthday celebration as well.

Below was a flash blend of flavors that had us swooning.  It was Foie Gras Mousse with a Brown Butter Praline and Cranberry completed with a red wine Crème.

We were just having too good of a time as we continued enjoying the wine pairings with the fabulous food.  The evening was one that you just did not want to see end.  And at this point it was far from over with surprises still to come.

 Above and below is our next course which was a seared Scallop, mushrooms, squash and finished off with a Seafood Nage, and what exactly is a Nage?  A Nage is a flavoured liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.  Cooking something à la nage translates as “while swimming” and so now you know!

As you can see the tables groan with all the glassware, flatware and dishes coming and going.  And up next was Sweetbreads with parsnip, almonds and arugula.  Such a fantastic combination of flavors that you would never think of and yet so perfect.

What came next was not only the 2nd course to include Foie Gras, but it was so good, I totally spaced taking a picture before it was all gone.  How sad for all of you!

 But wait, our server Shawna heard our cries of sadness and shared this with the chef who decided to send out another to allow for a photo opportunity for the blog.  Seriously, it was just as fabulous the second time around.  It is Hudson Valley Foie gras with Paine d'Epice and Balsamic Crème.

And let me tell you that several at the table thought they would help me eat the second round of Foie Gras heaven.  Oh they were so wrong!  Yes, I totally enjoyed it all myself.  Oink, Oink!

Here is our wonderful server who never stopped by without a smile.  Yes, she was having as much fun as we were.  And why not, it was a festive evening that was still going strong.  And what came next?

Why that would be the Poached sole with a confit lemon and Moroccan Olive Tapenade.  And it was just divine and a nice light touch to the heavy double course we had just enjoyed.  But don't think the evening is over, far from it.

A sweet onion Gelee with a green Peppercorn syrup was our next course and it was a delight.  Simple and clean and sorry for the picture being a tad bit out of focus.

By the way, behind every good server is a great busier and he also happens to be a cutie as well.  Oh and how could you not enjoy someone by the name of Chris!  Seriously.  He always had a smile for us, but oh did he take his job seriously and did it with a flair.

Our 10th course, yes 10th, we went beyond the 9 courses and in the end had 12 plus a special treat.  But for the 10th course, it is Wagyu Beef with Black Truffle and Salsify with a glorious Pomegranate Sauce.

I presented gifts to all which was a over-sized bottle with "Gluttony" etched on it and even presented one to the chef.  He was so touched.  By the way, he is beside me and is known as The Chef In The Hat and is Thierry Rautureau.

European and Local Cheese Assortment was our next course and as you can see we wasted no time in attacking the plate.  You would never know we had been grazing for hours.

Yes, the cheese course was history in a matter of minutes, but hey it only meant that we would be greeting the finale course and soon be calling the meal history.  Oh and see the white domed item in the upper right of the picture?  That is a candle and it glows and a beautiful french scene glows through.  We all got to go home with one at the end of the evening.

The Symphony of Desserts arrived and mine was even personalized to celebrate the occasion.  What a grand way to end a grand meal.

Can you tell I am having a good time or what?  Michael is being just a tad serious about something, but hey, this dinner was all about me so no worries.

 Here's one more close-up of the dessert presented complete with candle and greeting.  A night that will not soon be forgotten to be sure.

And what better way to close out this gastronomic adventure than a photo with the chef himself, Thank you so much for making it a night that will never be forgotten.  Oh and by the way, he is one of the chefs on the current edition of Top Chefs on the Bravo network.  Hope he wins.  Cheers!

Well folks, that is it and this has got to be one of the longest posts I have done in a while, but hey, in the end it is so worth it to be able to relive this amazing evening of good food and friends.  Now back to our regularly scheduled blog postings.