Event

Supper Club

Join us for a five course inspired supper served at communal tables in Century Ballroom's West Hall.

$125 includes dinner, table wine, tax, gratuity (all ages)

Our menu:

* Grilled trevisio radicchio, toasted hazelnuts, fried anchovy, celeriac and kohlrabi remoulade
* Salt roasted leek in crispy leek crust, tarragon mimosa (sieved eggs), beurre noisette and verjus
* Cider steamed halibut, butternut squash puree, pickled apple, crispy potatoes
* Beet sorbet
* Pigeon and pistachio sausage, roast beets, poached pear, black pepper jus
* Rooibos creme caramel, seafood crumble, meringue kisses

Bio:
Charlie Hutchinson has been immersed in global cuisine since childhood. The son of a Foreign Service officer, he was raised on Szechuan, Cantonese, Jing, and a mixture of local West African and home-style French cuisines. He studied cuisine and pastry at Le Cordon Bleu, Paris, and continued histraining at two of the citys prominent Michelin two-star restaurants, Le Cing and Taillevent. He currently is Chef de Cuisine at Amuse in Ashland, Oregon.

Vision:
Autumn is an exciting time for a cook: hearty vegetables, fatted meat, and the preparations that these things demand, but it always comes with a goodbye to the fresh simplicity of Summer cooking. Not tonight: come experience a lighter side of Fall.