Washington State Governor's Inaugural Ball

DATE
January 11th, 2017

TIME
6:30 to 11:30 pm

LOCATION
The Legislative Building and the Temple of Justice Capitol Campus, Olympia WA

COST
$100.00

If you have not attended this event in the past, put it on your list of must dos! It is a "small intimate party" for the first 5,000 tickets sold.  The opening ceremony is filled with introductions of officials, toasts and great entertainment!   There is also something for everyone's musical liking in venues staged throughout the area for your listening and dancing delight!  Hope you will join us for the festivities in January, 2017!

 

SPECIAL MENTION

Washington State Chefs Association

Over 360 top chefs and their apprentices prepare tasty grown-in-Washington delicacies!

WASHINGTON STATE CHEFS ASSOCIATION MENU

BATES TECHNICAL COLLEGE

Yukon Gold Blini with Applewood Smoked Bacon & Lavender Goat Cheese

Mediterranean Lamb Boulette with Tzatziki Sauce

Mango & Raspberry Flan with Meyer’s Lemon Shortbread

 

CASCADIA TECH ACADEMY

Rosemary Skewered Local Sausage with WSU White Cheddar Cheese

Honey-Sambal Glazed Shrimp with Fruit Salsa

Northwest Forest Mushroom & Sweet Onion Tarts

Mini Crepe with Autumn Fruit Cream Compote & Toasted Northwest Hazelnuts

Autumn Fruit & Pomegranate Slaw Bites on House Made Cracked Pepper Crackers

Vancouver Washington Bite: Mini Tortillas, Braised Washington State Beef, Sweet Onions, & Cilantro

 

CARTERS CHOCOLATES

Sweet Onion & Gorgonzola in Dark Chocolate 

Milk Chocolate, Apple Cider, and Layered Coffee (dark) & Cfrea (white) Dipped in White Chocolate

 

CHEF TAMAS RONYAI

Cauliflower Mini Pancake, Saffron Aioli, Cranberry Hummus filled, Grilled Eggplant Roulade Candied Cranberry & Lime Dust

Mango White Chocolate Tart, Dark Chocolate Dipped Dried Mango Stick, & Blood Orange Meringue Ball

 

CLEARWATER CASINO

Maple Smoked Duck with Asian slaw, Cilantro, & Raspberry Poppy Seed Soy Dressing

Elk Carpaccio:  Thin Sliced Elk Tenderloin, Stoneground Mustard, Pickled Shallots, & Ginger Blood Orange Gastrique

Cardamon/Pistachio Pastry filled with Mango Gel and topped with Caramelized Mango & Mint

Chili Pepper Chocolate Tea Sandwich filled with Key Lime Curd

 

COLUMBIA HOSPITALITY - BELL HARBOR CONFERENCE CENTER

Smoked Washington King Salmon Belly with Salish Lodge Honey Glaze

Pickled Cascade Blueberries, Skagit Valley Goat Cheese & Herb Flatbread

Ostrom’s Olympia Shiitake Mushroom & Leek Tart, Beecher’s Pike Place Flagship Artisan Cheese with Essence of White Truffle Oil

 

LAKE WASHINGTON INSTITUTE OF TECHNOLOGY BAKING ARTS

Assorted Sweets and Treats including Handmade Chocolate Marshmallows, Cookies, and Specialty Candies

 

LAVISH ROOTS CATERING

Lan-Roc Farms Barbequed Pork Bao: Lan-Roc Pork, Kiwi Cochujang, Cucumber Kimchi

Hamachi Sashimi w/ Yuzu Truffle Curd: Hamachi, Sea Salt, Yuzu, Truffle, Egg Yolk, Farmhouse Butter

Forest Mushroom Miso Dash Shooter: Sno-Valley Mushrooms, Kombu, Miso, Scallions

 

McNAMARA'S PUB AND EATERY

Corned beef Sliders:  Corned Beef, Coleslaw on a Slider Bun

 

NORTHWEST CAREER AND TECHNICAL ACADEMY

Peach, Pancetta, Sweet Onion Turnover

Four Cheese Chorizo, Berry Jam, Phyllo Bite

 

OLYMPIA COLLEGE CULINARY ARTS

Gravlax on Rye Toast

Smoked Trout Mousse in a Cucumber Cup

Crab Gougères

Grilled & Chilled Shrimp in Prosciutto

Scallop Ceviche Shooters

Octopus Seaweed Salad Tarts

Stuffed Mussels

 

PUGET SOUND SKILLS CENTER

Smoked Salmon Cornet: Cornets filled with Smoked Salmon Garnished with Crème Fraîche, Cured Roe, & Micro Horseradish

Beecher’s Cheese & Bacon Choux Puff: Piped Choux Puffs filled with a Beecher’s Cheese & Bacon Mousse

Roasted Beet Root & Goat Cheese Canapé:  Canapé with Roasted Beet Root, Local Goat Cheese, Chopped Hazelnuts, & Rosemary Salt

 

RENTON TECHNICAL COLLEGE

Baked Crab-Avocado Rangoon with Mango Sweet & Sour Dipping Sauce

Pan Fried Sweet Rice Cake with Savory Pork Filling

MacDonald Meat Pork Char Siu: Cantonese Roast Pork with Chinese Mustard & Toasted Sesame Seeds

Chinese braised MacDonald Meat Pork Belly on Seasonal Slaw

Fresh Poke Bites

Deviled Tea Eggs with Tea Smoked Salt

 

SKAGIT VALLEY COLLEGE

House Cured Duck Breast, Apple-Turnip-Fennel Ratatouille, & Blue Cheese

Pastrami Cured Salmon Mini Sandwich with Slaw

Ministers Assorted Mini Éclairs

Almond Petit Fours

 

SOUTH PUGET SOUND COMMUNITY COLLEGE

Pork & Shrimp Wontons

Spring Rolls with Plum Sauce

Bulgogi Tacos

Assorted Sushi

 

TAYLOR SHELLFISH

Assorted Fresh Shucked Oysters on the ½ Shell

Fresh Geoduck

 

TROPS CHOCOLATE

Belgium Chocolate Dipped Mini Brownies, Graham Cookies with Milk, and Dark & Sea Salted Chocolate

 

VIP RECEPTION MENU

BY CHEF JAIME CALLISON - WASHINGTON STATE UNIVERSITY

Fried Manzilla olives filled with Spanish anchovies

Rosemary infused Marcona almonds

House Smoked Salmon Bacon

Roasted NW beets, WSU Cougar Gold Cheese, champagne vinaigrette

Duck Confit

Fingerling potato salad with a tarragon-stone ground mustard aioli, 

Crispy duck skin

Seared Sea Scallop

Cauliflower roasted corn coulis, house cured bacon and fennel slaw, local golden chanterelle mushrooms

Pheasant Pistachio Pate

Rye Crisp, Cranberry chutney

WSU Wagyu Prime Beef Skewer

Walla Walla sweet onions, pineapple ginger marinade

MT Townsend Goat Cheese Crostini

WSU organic carrot puree, roasted hazelnuts

Assorted Cougar Gold & Washington Artisan Cheeses

House made crackers and breads, dried fruits

Assorted WSU Crimson Confections

 

PREMIUM HAND-CRAFTED WASHINGTON WINES

PROVIDED BY STOTTLE WINERY