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| Chefs' Applications: | |
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Executive Chef par excellence, Bobby Moore of the Barking Frog Bistro - the Washington Wine
Commission's 2003 Restaurant of the Year Award Winner |
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Seared Sea Bass on a bed of curry sauce combined with coconut milk, steamed bok choy, fried
morel mushrooms topped with Spicy Chutney |
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Seared Sea Bass on a bed of saffron rice with a sauce of Spicy Chutney reduced with Liqueur |
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Executive Chef Bill Morris, the highly acclaimed, multi-award winning, nationally renowned,
chef of the Rainier Club |
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Served with various artisan cheese and house made charcuterie |
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Served with a foie gras course |
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Served with a warm venison sausage appetizer |
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Served with duck confite turnovers |
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Denali Princess Hotel |
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Sweet Chutney spread over spare ribs, then caramelized under broiler |
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Halibut marinated in Gourmet Curry Sauce, broiled, topped with spicy chutney then
caramelized under broiler |
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British Pub's Ploughman's Lunch - plate of artisan bread, wedge of extra sharp cheddar
and a serving of Chutney (Original, Spicy, or Hot) |
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Bon Appetit Catering |
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Chicken and apricot kebabs marinated in Gourmet Curry Sauce, broiled and served on a
bed of apricot flavoured couscous. Choice of Original or Spicy Chutney served over kebab |
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| Be adventurous |
| Indulge your creativity ..... Indulge your imagination!! |
| Happy Eating & Creating!!!! |
| Bon Appetit! |
