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Star Chefs on Broadway event is May 23

Post by Sue Kidd / The News Tribune on May 10, 2010 at 3:57 pm | No Comments »
May 10, 2010 3:57 pm

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 2010
When: 5 p.m. May 23
Where: Lobby of the Pantages Theater
Details: click here

Served at Café Setups in the Pantages Lobby during the “Venetian Market”:

Ram International Catering: Chef Scott McLean
Signature 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 Lyman
American Kobe Cornets: San Marzano marinara, garlic confit, mozzarella foam

Jonz Catering: Chef David Dagley
Prosciutto wrapped duck breast stuffed with roasted garlic and figs

Pacific Grill: Chef Gordon Naccarato and Ian Thompson
Meat Candy: Roasted dates, apple-smoked bacon, reggiano
Albacore Tuna Tartare on Crostini: Grilled tuna, crushed avocado, sweet onion, green peppercorn vinaigrette & crostini

A Grand Affaire: Chef Monica Newby
Red Pepper Risotto Cakes: Risotto cakes filled with mozzarella cheese, fried and topped with a roasted red pepper chutney
Polenta 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 Ranniger
Duke’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 Daft
Mixed Green Salad: Shallot vinaigrette with apples, walnuts and Roquefort crumbles
Chateaubriand and Australian Lobster: Béarnaise sauce; creamy red pepper polenta and asparagus

Desserts
(Auctioned at the Bakery during the “Venetian Market”)

El Gaucho
Three tables will receive one of each of the following flambé desserts prepared tableside: Cherries Jubilee, Bananas Foster, or Baked Alaska

“Opera Cake” by Karen Bagley
Layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, covered in a chocolate glaze.

“Cappuccino” by Nancy McLellan
12 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 Catering
12 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 & Bakery
Mounds 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 & Desserts
Moist 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 & Desserts
Old-fashioned chocolate cake filled with Amaretto pastry cream and iced with chocolate buttercream

“Tiramisu” by Sorcis Italian Café
Tiramisu “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 Semillon
L’Ecole no 41 2008 Columbia Valley Chardonnay
Red Sky 2005 Serendipity
McCrea Cellars 2007 Yakima Valley Syrah
Corvus 2007 Ruckus
Stella 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)

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