Seasonal Menu Selections for Cooking Class Events

Spring & Summer Menu Selections

Effective April 16, 2017 – October 1, 2017

Menu Suggestions

Please select one Themed Menu for your event. If you have other menu ideas or would prefer a different theme we can send you additional options. We are also happy to customize a menu below to better meet your needs. If you have any questions or would like assistance in menu planning, please call us at (206) 328 2442 or e-mail us: info@blueribboncooking.com.

Rustic Home-style Italian

UPON ARRIVAL
Blue Ribbon’s Antipasti Platter: Gourmet Cheeses, Cured Meats & House made Spreads
Flat Bread Pizza topped with Fennel Pesto, Tomato, Parmesan and Arugula
FIRST COURSE 
Rustic Kale Caesar with Homemade Croutons
PLATED ENTREE
Chicken Picatta with Lemon, White Wine and Capers
Homemade Pasta with Summertime Arugula-Walnut Pesto
Tomatoes Grilled with Italian Herbs and Ribbons of Fresh Basil
PLATED DESSERT 
Individual Trifles of Rosemary Olive Oil Cake with Balsamic Blueberry Compote and Orange Vanilla Whipped Cream
Blue Ribbon Coffee
Add-On Options:
• Offer your guests of duo style entrée by adding Cedar Plank Slow Roasted Salmon for $15 additional per guest.
• A take-home gift for your guests: create hand-crafted chocolate truffles in class that we’ll box for your guests before departure. $10 additional per guest.

Farmer's Market Style Northwest
UPON ARRIVAL
Endive Spoons filled with Smashed Chickpeas and Mint Radish Haystacks
Cucumber Canapés topped with Mascarpone Cream, Ribbons of Smoked Salmon, Capers and Shaved Red Onions
Washington Pears topped with Gorgonzola Mousse and Arugula and wrapped with Prosciutto
FIRST COURSE 
Baby Spring Greens with Fresh Local Summer Berries, Crumbled Blue Cheese
and Vanilla-Spiced Pecans with Champagne Vinaigrette
PLATED ENTREE
Glazed Pork Tenderloin with Flambéed Peaches in a Zinfandel Sauce
Summer Quinoa Taboulleh with Fresh Tomatoes, Cucumbers, Parsley and a Zesty Lemon Vinaigrette
Pike Place Market Summer Vegetable Medley
PLATED DESSERT
Blackberry Bourbon Shortcakes with Whiskey Whipped Cream
Blue Ribbon Coffee
Add-On Options:
• Add personalized aprons to your event with your company’s logo for your guests to take home. $40 additional per guest.

Summer in Seattle
UPON ARRIVAL
Washington Apple Canapés with Triple Cream Brie, Local Honey and Crushed Pistachio Nuts
Spicy Garlic Prawn Skewers on Rosemary Sprigs
Petit Steak Sliders with Northwest Chimichurri Aioli, Roasted Red Bell Peppers and Arugula
FIRST COURSE
Hazelnut Goat Cheese Fritters on Summer Greens with Sliced Fresh Strawberries and Basil Vinaigrette
PLATED ENTREE
Slow Roasted Salmon with Blackberry Butter Sauce
Homemade Pasta with Lemon and Fresh Chives
Pike Place Market Summer Vegetable Medley
PLATED DESSERT
Classic Blackberry Cobbler with a Hazelnut Streusel Topping and Vanilla Bean Ice-Cream
Blue Ribbon Coffee
Add-On Options:
• Offer your guests of duo style entrée, by adding Grilled Flat Iron Steak for $15 additional per guest.
• Each guest makes and takes home a container of Blue Ribbon’s Signature Salmon rub for $15 additional per guest.

Contemporary Summer Grill
UPON ARRIVAL
Grilled Bruschetta topped with Herb Crusted Flat Iron Steak, Orange-Olive Salsa and Shaved Manchego Cheese
Grilled Pike Place Market Vegetable Platter with Kale-Walnut Pesto
FIRST COURSE 
Grilled Panzanella Salad with Bell Peppers, Summer Squash and Tomatoes
PLATED ENTREE
Citrus Glazed Salmon wrapped in Banana Leaves with Summer Vegetables
Sweet Potato Salad with Scallions, Cilantro, Sunflower Seeds, Raisins and Honey Mustard Dressing
Grilled Corn on the Cob with a Duet of Butters; Garlic Herb and Chili Lime
PLATED DESSERT 
Homemade Shortcakes topped with Balsamic Lime Strawberry Compote and Chantilly Cream
Blue Ribbon Coffee
Add-On Options:
• Add an additional course of Spanish Gazpacho with Jumbo Spiced Prawns. $8 additional per guest.

Summer Grill
UPON ARRIVAL
Grilled Bruschetta topped with Herb Crusted Flat Iron Steak, Orange-Olive Salsa and Shaved Manchego Cheese
Gilled Pike Place Market Vegetable Platter with Kale-Walnut Pesto
FIRST COURSE
Grilled Panzanella Salad with Bell Peppers, Summer Squash and Tomatoes
PLATED ENTRÉE
Citrus Glazed Salmon wrapped in Banana Leaves with Summer Vegetables
Sweet Potato Salad with Scallions, Cilantro, Sunflower Seeds, Raisins and Honey Mustard Dressing
Grilled Corn on the Cob with a Duet of Butters: Garlic Herb and Chile Lime
PLATED DESSERT
Homemade Shortcakes topped with Balsamic Lime Strawberry Compote and Chantilly Cream
Blue Ribbon Coffee
Add-On Options:
• Offer your guests of duo style entrée, by adding Grilled Chicken with Thai-Style Barbecue Sauce for $12 additional per guest.

Elegant Celebration Dinner
UPON ARRIVAL
Bacon Wrapped Dates stuffed with Rosemary Gorgonzola
Seared Scallops with Sautéed Cremini Mushrooms and Shaved Parmigianino Reggiano on Belgium Endive Spears with Truffled Brown Butter Sauce
FIRST COURSE
Northwest Berry Salad topped with Marinated Goat Cheese and Ribbons of Prosciutto
PLATED ENTREE
Roasted Whole Beef Tenderloin with Cabernet Sauvignon Reduction Sauce
Hasselback-Style Roasted Potatoes with Gorgonzola and Garlic
Pike Place Market Summer Vegetable Medley
PLATED DESSERT
Homemade Profiteroles with Vanilla Bean Ice Cream and Dark Chocolate Sauce
Blue Ribbon Coffee
** $10 surcharge per person for this menu selection
Add-On Options:
• Add an additional course of Dungeness Crab Salad and Artichoke Heart stuffed Avocados. $12 additional per guest.

Thai Menu
UPON ARRIVAL
Chicken Satay
Grilled Marinated Chicken on a Skewer served with Peanut Sauce and Cucumber Salad
Tod Man Pla
Pan-Fried Fish Cake served with Cucumber Salad and Sweet Chili Sauce
FIRST COURSE
Tom Kha Gai
Chicken in Sweet and Sour Coconut Milk Soup with Kaffir Lime Leaf, Lemongrass, Shallot and Galangal
FAMILY-STYLE ENTREE
Yum Neua
Sliced Grilled Beef Sirloin Steak with Mint, Toasted Rice Powder, Lemongrass, Galangal, Scallion and Lime Juice
Phad Thai
Vegetarian Chantaboon Rice Noodles Stir-Fried in Phad Thai Sauce
Gaeng Phed Ped Yang
Roasted Duck Red Curry with Thai Eggplant, Cherry Tomatoes and Basil Leaf
PLATED DESSERT
Koa Neo Dam
Black Rice Pudding with Warm Coconut Milk
Parisian Café Supper
UPON ARRIVAL
Pastry-Wrapped Baked Triple Cream Brie served with Blueberry Peppercorn Coulis
Marinated Prawn Skewers with Champagne Beurre Blanc
Warm Rustic French Baguettes
FIRST COURSE
Classic Lyonnaise Salad of Fresh Greens, Bacon and Homemade Croutons topped with an Egg
PLATED ENTREE
Steak Madeira with Mushrooms and Fresh Thyme
Classic French-Style Polenta with Pancetta and Leeks
Haricots Verts Almondine
PLATED DESSERT
Stone Fruit Clafoutis with Vanilla Scented Crème Fraiche Sauce
Blue Ribbon Coffee
Add-On Options:
• Include personalized chef hats with your event, have each guest’s name embroidered on the front – adds fun to your event and a take-home gift for your guests. $20 additional per guest.