The Star Star Chefs on Broadway, a fundraiser dinner hosted by the Broadway Center for Performing Arts, is May 23. The event, which starts at 5 p.m., features nibbles from Pacific Grill, Brix 25, El Gaucho, Affairs and several other South Sound restaurants. The charity event raises money for arts education programs. Click "more" to see a copy of the menu.
For tickets, which are $175 each, click here.
Star Chefs on Broadway 2010When: 5 p.m. May 23Where: Lobby of the Pantages TheaterDetails: click here
Served at Café Setups in the Pantages Lobby during the “Venetian Market”:
Ram International Catering: Chef Scott McLeanSignature Cocktails: Housemade Lemoncello and Arancello (Amalfi Coast)Prosciutto Caprese: Bocconcini, shaved prosciutto, multi-colored pear tomato, fresh basil, extra virgin olive oil & balsamic glaze (vegetarian available)Bay Shrimp Caponata: Olive oil, eggplant, tomatoes, olives, and capers complimented with Oregon bay shrimp (Sicilian)
Brix 25: Chef Thad LymanAmerican Kobe Cornets: San Marzano marinara, garlic confit, mozzarella foam
Jonz Catering: Chef David DagleyProsciutto wrapped duck breast stuffed with roasted garlic and figs
Pacific Grill: Chef Gordon Naccarato and Ian ThompsonMeat Candy: Roasted dates, apple-smoked bacon, reggianoAlbacore Tuna Tartare on Crostini: Grilled tuna, crushed avocado, sweet onion, green peppercorn vinaigrette & crostini
A Grand Affaire: Chef Monica NewbyRed Pepper Risotto Cakes: Risotto cakes filled with mozzarella cheese, fried and topped with a roasted red pepper chutneyPolenta Squares: Italian sausage, caramelized onions and Parmesan cheese served atop fresh herb polenta and finished with a dollop of fresh basil marinara sauce (vegetarian available)
Dukes Award Winning Chowder: Chef Bill RannigerDuke’s Award Winning Chowder: The finest local cream and dairy products, Chesapeake Bay Ocean Clams, clam juice, uncured nitrate-free bacon and 11 of the freshest, most flavorful herbs and spices.
Served on the Stage of the Pantages in the “Venetian Opera House:”
El Gaucho: Chef Kevin DaftMixed Green Salad: Shallot vinaigrette with apples, walnuts and Roquefort crumblesChateaubriand and Australian Lobster: Béarnaise sauce; creamy red pepper polenta and asparagus
Desserts(Auctioned at the Bakery during the “Venetian Market”)
El GauchoThree tables will receive one of each of the following flambé desserts prepared tableside: Cherries Jubilee, Bananas Foster, or Baked Alaska
“Opera Cake” by Karen BagleyLayers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, covered in a chocolate glaze.
“Cappuccino” by Nancy McLellan12 chocolate cakes in glass cups with saucers topped with whipped crean and shaved chocolate
One dozen “Venetian Mask Shortbread Cookies” by Nancy McClellan
“Passionberry Duo” by Jonz Catering12 portions of wild berry mousse with a thin chocolate snap, tropical passion fruit mousse with a berry glaze and a spray of berries.
“Spumoni Cake” by Upper Crust Bistro & BakeryMounds of decadent almond cream with layer after layer of velvety cake. Chocolate amaretto, cherry amaretto and pistachio layers are dressed to the nines in dreamy almond butter cream, dark chocolate and pistachio.
“Marble Éclair Cake” by Celebrity Cake Studio
“Red Velvet Cake” by Celebrity Cake Studio
”Endless Chocolate Cake” by Affairs Chocolate & DessertsMoist chocolate cake in three layers, filled with whipped chocolate ganache, iced with chocolate buttercream and decorated with big wedges of chocolate.
“Amaretto Boston Cream Cake” by Affairs Chocolate & DessertsOld-fashioned chocolate cake filled with Amaretto pastry cream and iced with chocolate buttercream
“Tiramisu” by Sorcis Italian CaféTiramisu “Pick Me Up!” is layers of espresso- and port-saturated ladyfinger cookies separated by dark chocolate, and orange liqueur-whipped mascarpone Italian cream cheese
Wines & Artisan Beer
L’Ecole no 41 2008 Columbia Valley SemillonL’Ecole no 41 2008 Columbia Valley ChardonnayRed Sky 2005 SerendipityMcCrea Cellars 2007 Yakima Valley SyrahCorvus 2007 RuckusStella Artois hand-tapped to order
Library wines for event sponsors:Corvus 2006 Cabernet Sauvignon (93 points, Wine & Spirits; Top 100 Cabs of 2009)Andrew Will 2005 Syrah “Annie Camarda” (multiple 90+ point ratings including Wine Spectator)