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Seasonal Menu Selections for Cooking Class Events

Fall & Winter Menu Selections

Effective October 1, 2016-April 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.

Winter Harvest

UPON ARRIVAL
Savory Mushroom Bread Pudding Squares with Fontina and Fresh Thyme
Washington Pears Wrapped with Gorgonzola Mousse, Local Arugula and Prosciutto
FIRST COURSE
Caramelized Brussel Sprout Pecan Salad with Bacon and Cranberries
PLATED ENTREE
Prosciutto, Goat Cheese and Spinach Stuffed Chicken Breast with Mushroom Pan Sauce
Homemade Pasta with Butternut, Sage and Walnuts
Pike Place Market Roasted Vegetable Medley
PLATED DESSERT
Roasted Pear Bread Pudding with Warm Caramel Rum Sauce
Blue Ribbon Coffee

Autumn Comfort Menu
UPON ARRIVAL
Jalapeno-White Cheddar Grits topped with Bacon Jam and Cajun Shrimp
Buttermilk Fried Chicken on Fluffy Belgium Waffles with Melted Brie and Maple Glaze
FIRST COURSE
Autumn Chop Salad of Roasted Butternut, Apples, Pears, Gorgonzola, Romaine and Dried Cranberries
PLATED ENTREE
Cider Glazed Pork Tenderloin with Caramelized Onions and Flambéed Apples
Sweet Potato Gnocchi with Sage Browned Butter Sauce
Pike Place Market Roasted Vegetable Medley
PLATED DESSERT
Blackberry Pear Cobbler with a Hazelnut Streusel Topping and Vanilla Bean Ice-Cream
Ribbon Coffee

Northwest Pike Market
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
Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Gorgonzola and Citrus Dressing
PLATED ENTREE
Slow Roasted Salmon with Orange Bacon Sauce
Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Pike Place Market Roasted Vegetable Medley
PLATED DESSERT
Modern PB & J: Raspberry Pot de Crème with Bacon Peanut Brittle
Blue Ribbon Coffee
Rustic Homestyle Italian
UPON ARRIVAL
Blue Ribbon’s Antipasti Platter: Gourmet Cheese, Cured Meats & House Made Spreads
Flatbread Pizza topped with Fennel Pesto, Tomato, Parmesan and Arugula
FIRST COURSE
Rustic Kale and Shaved Brussel Sprout Caesar Salad with Homemade Croutons
PLATED ENTREE
Chicken Picatta with Lemon, White Wine and Capers
Gnocchi al Romana: Homemade Semolina Gnocchi with Béchamel Sauce and Italian Salami
Tomatoes Grilled in Italian Herbs with Ribbons of Fresh Basil
PLATED DESSERT
Maple Infused Olive Oil Cake with Cinnamon Pecan Caramelized Apples
Blue Ribbon Coffee
Parisian Café Supper
UPON ARRIVAL
Baked Triple Cream Brie served with Blueberry Peppercorn Coulis
Marinated Prawn Skewers with Champagne Beurre Blanc
Warm French Baguettes
FIRST COURSE
Fennel Pear Bisque
PLATED ENTRÉE
Steak au Poivre with Brandied-Peppercorn Sauce
Savory Wild Mushroom Croissant Bread Pudding
Haricots Verts Almondine
PLATED DESSERT
Classic Crepes Suzette with a Buttery Orange Sauce and Vanilla Scented Crème Fraise
Blue Ribbon Coffee
Elegant Celebration Dinner
UPON ARRIVAL
Bacon Wrapped Dates stuffed with Rosemary Gorgonzola
Seared Scallops and Mushrooms with Shaved Parmigianino Reggiano, Frisee and Truffled Brown Butter Sauce
FIRST COURSE
Cognac Poached Fig Salad topped with Marinated Goat Cheese and Ribbons of Prosciutto
PLATED ENTREE
Roasted Whole Beef Tenderloin with Cabernet Sauvignon Reduction Sauce
Roasted Shallot Mashed Potatoes
Roasted Fennel, Brussel Sprouts and Cherry Tomatoes
PLATED DESSERT
Dark Chocolate Risotto with Red Wine Poached Pears and Grand Marnier Whipped Cream
Blue Ribbon Coffee
** $10 surcharge per person for this menu selection
Thai Menu
UPON ARRIVAL
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