I recently got involved in the Fred Hutch’s Innovators Network through a friend at work who was one of the founding members. The group is for those under 45 who believe in the Hutch's mission and to help with fundraising efforts with the younger generations since the majority of contributors are above the age of 45.
The gala was beautiful with blue uplighting in the cocktail reception area, chevari chairs, and different levels of seating with the use of stages. We were at the "kids table" with the "IN" (Innovators) Group.
Second Course: Garden Rocket Salad with dried sour cherries, pink peppercorn crusted goat cheese, pecan nougatine, and buttermilk dressing. In the dim lighting, we all thought the cheese was a radish! I ate it all in one bite, and although the bite was phenomenal, I wish I would have spread the love throughout the dish...
Main Course: Filet Mignon with horseradish havarti glace, Italian and golden beets, smoked sea salt whipped bliss potatoes, portobello, brussels sprouts, and syrah sauce...phew, that is a mouthful of a name, and it was also a very scrumptious mouthful of food!
Us with Elisha, my fabulous co-worker who got us involved in the group. They passed out champagne in glass beakers that were presented and chilled in an ice-filled champagne glass--very cute idea!
Alternating dessert #1: White chocolate wrapped orange and casis mousse; Orange sorbet with orange and currant syrup and blackberry sauce.
Alternating dessert #2: Molten chocolate cake with merlot syrup; Chocolate pot de creme with chocolate stick. The desserts were perfect for Kyle and I since I love chocolate and he loves fruit desserts.
Fun idea for entertaining: Bring out a platter of garnishes and add-ons for your guests to put in their coffee or tea. Above are Cinnamon sticks, fresh whipped cream, raw sugar, and chocolate sticks.