2011 CHI Holiday Party
For the annual CHI Holiday Party we celebrated together by making our own meal at the Blue Ribbon Culinary School here in Seattle. Our group was split into groups that rotated through three stations, spending time at each to help create every part of the menu. We all helped to roll and boil gnocchi, cut grapes and toast walnuts for the salad, flambée the apples, sear the pork tenderloin, make the chocolate dessert cakes, as well as doing a lot of chopping and slicing for the shallots and garlic. Special thanks to Chef's Mike, Kat, and Jemil for helping us all to prepare a wonderful meal and a big thanks to Uli for hosting such a fun party for the CHI employees!
Our Holiday Menu consisted of:
- Spring greens with sliced grapes, feta cheese, walnuts, and champagne vinaigrette
- Cider glazed pork tenderloin with Calvados flambéed apples and Walla Walla sweet onions
- Sweet potato gnocchi with brown butter sage sauce
- Sauteed green beans with white wine and shallots
- Liquid chocolate cake with caramel and cultured cream dessert sauce
To find out more about the Blue Ribbon Culinary Center here in Seattle, and to learn how you can host a cooking party for your team, please visit them here.
