MOCOOL - The Menu

MOCOOL 20: Northwest Passage
Le Menu
Selection of local and imported cheeses with breads and crackers
Guacamole with tortilla chips
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Thai fried eggplant puree with Asian tomato sauce, mint and sesame
Mexican carnitos, corn tortillasMexican slaw
Duck confit crustad
Summertime gazpacho
Hanoi Crab Crepes with Nuoc Cham dip
Pizza Porcini with fresh mozarella
Seared red Thai duck breast, spiced coconut cream
"Goat Roti"
Mildly spiced Trinidadian goat curry wrapped wrapped in Caribbean flat bread
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Filets of wild-caught Alaska Sockeye Salmon,
Pan-seared, with Pinot Noir reduction sauce &
Barley Risotto
Farmer's market tomato salad
Mixed greens with Asian vinaigrette
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"Staramisu" – Classic Tiramusa laced with Starbucks espresso
Oregon blackberry and blueberry Linzer Tarte
Washington apple cake with basil Crème Anglais

Chef: Alan Kerr
Pastry Chef: Tom Denk

Of course, everything was outstanding, thanks to Alan. Just as the main course was being served, thunder, lightening and strong winds forced everyone to grab everything from under the tent and move it all to the lodge. In spite of this, Alan managed to serve perfectly prepared salmon and barley risotto to 100 people. Amazing!

Howie, my mouth is watering at the memory! Alan Kerr is phenomenal! The Goat Rotie and the duck confit appetizers were out of this world! I heard so many people raving about the eggplant, I think he converted several disbelievers. Had to be the best salmon I've ever had, as well. Seriously, now you've done it...I WANT MORE!!!!

JB

Oh, man......