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Seasonal Menus

Fall & Winter 2013-14

Effective October 1, 2013 – April 15, 2014

Current Seasonal Menu Selections for Cooking Class Events

When planning your event please review the following menu suggestions and note any options that appeal to you. There are two different methods of selecting your menu:

  1. Use the menu suggestion list which follows and select one option from each category (ie. A1, B1, C1, and so on).
  2. Select a Themed Menu listed at the end of this document.

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. Menu items highlighted in GREEN are continuously our most popular selections.

Menu Suggestions

[expland title=”Appetizers”]

Choose one from each section A1, B1, & C1.

A1

Note: This selection will be prepared for guests and enjoyed as appetizers upon arrival.

Marinated Shrimp with Champagne Buerre Blanc
Hazelnut Goat Cheese Fritters with Raspberry Vinaigrette
Miniature Lamb Meatball Gyros with Yogurt Mint Sauce
Thai Grilled Chicken Skewers with Honey-Peanut Glaze
Lemongrass Chicken Skewers
Mini Salami and Roasted Red Pepper Puff Sandwiches with Cognac Mustard
Roasted Red Pepper Rouille and Shrimp Toasts
Spanish Ham Croquettes with Garlic and Saffron Aioli
Miniature Beef Wellington Tarts
Spicy-Garlic Rosemary Shrimp Skewers
Asian Shrimp Cakes with Wasabi Dipping Sauce
A Trio of Crostini: Chickpea and Mint, Anchovies and Garlic, and Traditional Caprese
Crab and Chorizo Fritters with Sofrito Sauce
Blue Ribbon’s Antipasti Platter- Gourmet Cheese, Cured Meats, Marinated Vegetables, Housemade Spreads
Clam Fritters with Lemon Horseradish Dipping Sauce
Pork Cornets with Rosemary Sour Cherry Sauce

B1

Note: This selection will be prepared for guests and enjoyed as appetizers upon arrival.

European Cheese and Fruit Board with Artesian Breads
Selection of Tapenades with Rustic Cracker Bread
Pear Slices wrapped with Blue Cheese and Prosciutto
Rosemary Corn Cakes with Lavender Butter
Volcano Asparagus Wrapped with Jamon Serrano, Parmesan and Basil
Asparagus Parmesan Pastry Rolls
Sun-Dried Tomato Tart with Goat Cheese and Black Olives
Gorgonzola, Caramelized Onion and Pecan Miniature Pastry Squares
Herbed Apricot Pecan Cheese Spread on Homemade Crostini
Italian Bread filled with Warm Herbed Mushrooms and Gorgonzola
Smoked Trout Rilletes with Red Radishes and Celery on Cocktail Rye and Pumpernickel
Foccacia Bianca with Goat Cheese and Swiss Chard
Parmesan, Rosemary and Walnut Shortbread
Roasted Cherry Tomatoes and Fresh Herbs on Grilled Ciabatta Bread
Proscuitto and Gruyere Puff Pastry Pin Wheels

C1

Note: This selection will be taught in class and enjoyed as a first course.

Rustic Caesar Salad with Homemade Croutons and Grilled Lemons
Grilled Marinated Eggplant, Fresh Mozzarella and Heirloom Tomato Salad with Basil
Spring Greens with Sliced Grapes, Feta Cheese, Walnuts and Champagne Vinaigrette
Salad Greens with Orange Segments and Avocado Slices garnished with Pomegranate Seeds
Mixed Greens with Grapefruit, Fennel and Shaved Asiago
Blue Ribbon’s Romaine, Watercress and Radish Salad
Orange, Feta and Watercress Salad with Beet and Mild Chile Dressing
Wedge with Zinfandel Vinaigrette and Stilton
Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Goat Cheese and Citrus Dressing
Perfect Sicilian Salad with Arugula, Olives, Tomatoes and Capers
Corn Fritters with Arugula and Warm Tomato Salad
Perfect Sicilian Salad with Arugula, Olives, Tomatoes and Capers
B.L.T. Salad
Autumn Chop Salad of Romaine, Apples, Pears, Gorgonzola and Hazelnuts
Traditional French Onion Soup with Large Homemade Crouton and Melted Swiss Emmental
Ginger Squash Soup
Mushroom Soup with Chestnuts and Roasted Fennel
Traditional Tuscan White Bean Soup with Kale

[/expand]
Entrée

Choose one group of items from section A2.

A2

Note: This selection will be taught in class and enjoyed as the entrée.

Pan Roasted Pork Chops with Cranberries and Swiss Chard
Homemade Gnocchi with Brown Butter Sage Sauce
Roasted Cherry Tomatoes Tarte Tatin

Pecan Crusted Chicken Breast with Pears and Riesling
Goat Cheese, Potato and Leek au Gratin
Green Beans with Cranberries

Pan Seared Tilapia with Chili Lime Butter
Savory Whipped Sweet Potatoes
Traditional Winter Greens with Balsamic Glaze

Grilled Flatiron Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings
Scalloped Potatoes and Fennel
Braised Carrots in Marsala

Free-Range Plank-Roasted Mushroom-Stuffed Chicken Breast
Artichoke Parmesan Risotto
Green Beans with White Wine and Shallots OR Broccoli Rabe with Red Pepper Flakes and Garlic

Seared Salmon with Martini Sauce
Homemade Lemon Gnocchi with Spinach and Peas
Volcano Green Beans

Individual Gorgonzola Beef Tenderloin Wellingtons*
Mashed Potatoes with Sage and White Cheddar Cheese
Asparagus with Hollandaise Sauce

Herb Crusted Rack of Lamb Served with Lavender Jelly*
Truffles Potato Puree with Mascarpone
Green Bean, Artichoke, and Mushroom Sauté with Tarragon Vinaigrette

Cider Glazed Pork Tenderloin with Flambéed Apples and Walla Walla Sweet Onions
Sweet Potato Gnocchi with Brown Butter Sage Sauce
Sautéed Green Beans with White Wine and Shallots

French Chicken with Vin Jaune and Morels
Roasted Rosemary New Potatoes with Course Sea Salt
Green Beans and Red Bell Peppers with Fresh Marjoram and Almonds

Traditional Steak au Poivre
Rosemary Blue Cheese Scalloped Potatoes
Roasted Cauliflower with Garlic

Whole Roasted Beef Tenderloin with Cabernet Sauvignon Sauce*
Truffles Potato Puree with Mascarpone
Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil

Salt Crusted Chicken with Fennel, Lemon and Thyme
Penne with Parmesan Cream and Prosciutto
Arugula Stuffed Tomatoes with Parmesan Tuiles

Slow Roasted Salmon with Blackberry Butter Sauce
Homemade Pasta with Lemon Chive Sauce
Savory Vegetable Strudel

Pan Roasted Gorgonzola Chicken Breast with Apples
Mushroom Bread Pudding
Brussel Sprouts with White Beans and Pecorino

Buttermilk Battered Good ‘ol Southern Fried Chicken
Macaroni and Cheese with Brie, Mushrooms and Rosemary
Green Beans with White Wine and Shallots

Mediterranean Grilled Trout Stuffed with Lemons and Fresh Herbs
Caramelized Shallot Mashed Potatoes
Broccoli and Cauliflower with Lemon, Mustard and Chive Butter

Japanese Beef and Scallion Rolls (Negimaki)
Wasabi Mashed Potatoes
Roasted Sesame and Panko Coated Green Beans with Ginger Soy Drizzle

Miso Glazed Salmon Steaks
Wild Mushroom Risotto
Gingered Green Beans with Orange Zest

B2

Dessert

Choose one item from section B2.

Note: This selection will be taught in class and enjoyed as dessert.

Carmel Walnut Upside-Down Banana Cake
Kirshwasser Chocolate Cake with Dark Cherries
Spiced Pears with Oranges and Carmel Sauce
Warm Chocolate Hazelnut Cake with Cultured Cream Dessert Sauce
Liquid Chocolate Cake with Creamy Carmel Sauce and Cultured Cream Dessert Sauce
White Chocolate Napoleon with Seasonal Berry Compote
Profiteroles with Coffee Ice Cream and Dark Chocolate Sauce
Individual Pear Crisps with Vanilla Brown Sugar Crumb Topping
Cranberry Maple Pudding Cake
Roasted Pear Bread Pudding with Bourbon Caramel Sauce
Miniature Lemon Ricotta Cheesecakes with Brandied Cherry Sauce
Decadent Spanish Almond Cake
Pear Apple Crisp with Vanilla Ice Cream
Blackberry Pear Cobbler with Vanilla Ice Cream
Seasonal French Dessert Crepes
Caramelized Apple Galettes with Rum Raisin Sauce and Vanilla Ice Cream
White Chocolate Tiramisu Trifle with Spiced Pears
Bourbon Pecan Tarts
Crème Brulee

*Surcharge of $5.00 per guest applies.

Blue Ribbon Culinary Center reserves the right to substitute menu items that become unavailable in the open market or that exceed reasonable market costs. Such substituted items will be of equal or greater market value then the originally planned items.

Themed Menus
Thai Menu
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

Tom Kha Gai
Chicken in Sweet and Sour Coconut Milk Soup with Kaffir Lime Leaf, Lemongrass, Shallot and Galangal

Yum Neua
Sliced Grilled Beef Sirloin Steak with Mint, Toasted Rice Powder, Lemongrass, Galangal, Scallion and Lime Juice

Phad Thai
Chantaboon Rice Noodles Stir-Fried with Chicken in Phad Thai Sauce

Gaeng Phed Ped Yang
Roasted Duck Red Curry with Thai Eggplant, Cherry Tomatoes and Basil Leaf

Koa Neo Dam
Black Rice Pudding with Warm Coconut Milk

French Menu
French Cheese Tasting
French Olive Cake
Warm Baguettes

Marinated Shrimp with Champagne Beurre Blanc

Steak au Poivre with Peppercorn Sauce
Pomme Frittes
Wild Mushroom Medley

Blue Ribbon’s Romaine, Watercress and Radish Salad

Crème Brulee
Blue Ribbon Coffee

Rustic Italian Menu A
Blue Ribbon’s Antipasti Platter: Gourmet Cheese, Cured Meats, Marinated Vegetables, Housemade Spreads
A Duo of Crostini: Chickpea and Mint; and Lemon Garlic Mushroom Carpaccio

Gnocchi al Romana
Semolina Gnocchi with Bechamel Sauce and Italian Salami

Artichoke Stuffed Chicken Breast with Romano Cheese
Roasted Rosemary New Potatoes and Grilled Italian Vegetables with Homemade Basil Pesto

Tossed Green Salad with Lemon and Chives

Fig, Honey and Pine Nut Tart with Lemon Infused Crème Fraiche
Blue Ribbon Coffee

Rustic Italian Menu B
Blue Ribbon’s Antipasti Platter: Gourmet Cheese, Cured Meats, Marinated Vegetables & Housemade Spreads
Flatbread with Fennel Pesto, Tomato, Parmesan and Arugula

Homemade Pasta Putanesca

Roast Chicken with Pancetta and Olives
Sicilian Style Broccoli with Garlic and Red Pepper Flakes
Garlic Bread with Pecorino Romano Butter

Tossed Green Salad with Lemon and Chives

Pistachio Cake with Crème Fraiche Dessert Sauce
Blue Ribbon Coffee

Modern Tapas-Style Dining Menu
Dining tapas styles offers guests the luxury of lingering and enjoying several different small plates, each offering a magnitude of different flavors.
Spanish Cheese Board

Assorted Tapanades with Rosemary Cracker Bread

Dungeness Crab Enchiladas with Bacon and Orange Sauce

Quinoa Cakes with Eggplant-Tomato Ragu and Fresh Mozzarella

Champagne Poached Salmon with Vanilla Butter Sauce

Grilled Flatiron Steak with Cabernet Sauvignon Sauce

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

Dessert Duo: Liquid Chocolate Cake and Berries Gran Marnier

Blue Ribbon Coffee

Traditional Spanish Tapas Menu
Tapas style dining began as a socially acceptable way for people to enjoy a few cocktails without becoming too intoxicated. These little bites, traditionally designed to rest on the rim of a wine glass, have became remarkably popular in modern society due to the depth of their full-bodied flavors.
Pintxos (Bite-Size Tapas)
Tortilla Española- Spanish Omelet with Potatoes, Onions, Piquillos and Romesco Sauce
Spanish Ham Croquettes with Garlic and Saffron Aioli
Toast Squares topped with Asparagus, Manchego and Basil

Tapas

Serrano Wrapped Jumbo Sea Scallops with Lemon Oil
Sizzling Prawns with Brandy and Garlic
Spanish Paprika and Orange Marinated Flank Steak Grilled and served with Sun-Dried Tomatoes
Salad of Roasted Beets, Citrus, Pistachios and Picon Cheese
Dessert
Panellets (Almond-Pine Nut Cookies)
Chocolate Mousse with Course Sea Salt and Mint Infused Oil
Spanish Coffee

Northwest Favorites Menu A
The flavors of the Northwest are known throughout the world for their earthy richness and natural comfort. This menu uniquely presents the ingredients and flavors that the Northwest is most memorable for: apples, rosemary, hazelnuts, blackberries and cedar plank roasting.
Spicy Rosemary Garlic Shrimp Skewers
Pear Slices wrapped with Blue Cheese and Prosciutto
Rosemary Corn Cakes with Lavender Butter

Baby Spinach with Dried Cranberries and Toasted Hazelnuts with Pear Vinaigrette

Cider Glazed Pork Tenderloin with Calvados Flambéed Apples and Walla Walla Sweet Onions
Homemade Gnocchi with Brown Butter Sage Sauce
Sautéed Green Beans with White Wine and Shallots

Liquid Chocolate Cake with Blackberry Reduction and Crème Fraise Dessert Sauce
Blue Ribbon Coffee

Northwest Favorites Menu B
Rosemary Goat Cheese Stuffed Figs
Smoked Salmon with Capers on Granny Smith Canapes
Rosemary Corn Cakes with Lavender Butter

Roasted Pear and Gorgonzola Salad

Hazelnut Mushroom Stuffed-Under-the-Skin Chicken Breasts
Caramelized Shallot Mashed Potatoes
Savory Vegetable Strudel

Classic Blackberry Cobbler
Blue Ribbon Coffee