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| 2009 Inaugural Ball Menu |
Walla Walla Community College
Moroccan Lamb Tagine - Wild Mushroom Confit served on Crostini
Chicken Liver Mousse served in a Washington State Fingerling Potato Cup
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Fare Start
Canape of Manchego Cheese, Saffron Quince Compote on Thyme Walnut Shortbread
Smoked Salmon Lollipop with Tobiko - Herbed Crème Fraiche
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Skagit Valley Community College
Pleasant Ridge Reuben Sliders - Skagit Sushi Rolls
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West Sound Technical Skills Center/Puget Sound Skills Center
Tapenade with Smoked Tomato Crostini - Honey Truffled Devilled Eggs
Grilled Polenta with Blue Cheese, Julienne Washington Apples and Walthers Farm
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Bates Technical College
Chicken stuffed Yukon Golds - Dungeness Crab Crostini
Roasted Vegetables and Washington Apple on Endive
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Olympic College
Chocolate Hazelnut Bark - Douglas Fir Cured Salmon on Buckwheat Blini
Market Vegetable Crudites Display
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South Puget Sound Community College
Decorated Smoked Salmon Platter with Traditional Accompaniments and Bite-sized canapés
Black Pepper and Parmesan Shortbread with Crab Mousse
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Seattle Kitchen Academy
Sausage and Walla Walla Onion Skewer - Scones with Smoked Ham Caramlized Onion and Fig
Cauliflower Mousseline, Smoked Trout, Frisee and Sherry Vinaigrette
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Clark County Skills Center
Bing Cherries with Gorgonzola Mousse - Smoked Pork Loin with Blackberry Marmelade
Wild Mushroom Ragout in Vol au Vent Shell - Potato Tart
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Centerplate Catering (Safeco Field/Everett Event Center)
Grass fed Truffled Beef Tenderloin Carpaccio on Sundried Olive Buttermilk Scone
Salmon Tartar with Caper Artichoke Spread and Blackberry Foam on Crostini
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Lake Washington Technical College
Chocolate truffles - Cream Puffs - French Macaroons - Almond Financiers - Tartlets
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Taylor Shellfish Farms and Xinh's Clam and Oyster House
Oyster Bar - Pacifics, Kumamotos, Totten Virginicas, and Olympias
Tahini Marinated Mussels - Geoduck Sashimi with Ginger
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Scarlett Dragon Pork
Asian Barbequed Pork
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Chef Dana Anderson Cheese Carving and Assorted Cheeses
Chocolate Fountain with Cake and Strawberries
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Decorative Ice Carvings provided by local ice carvers
Tony Parker (Tony's Ice Creations), Janson Iwakami (Amazing Ice), Vance Huber (Studio Ice) and
Kevin Roscoe (Cascade Crystal Ice)
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