Fred Hutch Gala

Kyle and I had the great pleasure and honor of being invited to attend our first black tie affair this weekend: the Fred Hutch Holiday Gala at the Sheraton Hotel in Downtown Seattle. The Fred Hutch sure knows how to throw a good party—they didn’t miss a step, with an open bar, wine tasting room, amazing silent and live auction—and of course, great food. All to support a very important cause: cancer research.

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.

Our first course: Roasted Wild Bass with caramelized artichoke, heirloom carrots and Italian truffle cream. The sauce was delicious and I had the urge to literally lick my plate clean--but I refrained. Us commoners would typically ask for bread to sop it up! I didn't want to reveal myself as a non-elite!

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.

Kyle looking snazzy in his tux!

Our "kids" table!

John Curley (the old Evening magazine host) was the emcee--we are also posing with Jim Devers, another Evening Magazine co-host who informed us that Megan Black (KING 5 Traffic Reporter) will be the new official Evening Magazine host. We got to find that out one day before they announced it on TV--I almost went to TMZ.com to give the scoop, but I guess it isn't that interesting to non-Seattlites...

There was a white and dark chocolate fondue fountain with all the fixings to dip in the flowing bit of heaven.

Although the photos above all highlight the fun and festive evening, it is also important to point out again that the whole evening was to support cancer research and this great organization. If you are interested in becoming a member of the Innovators Network, or supporting the Fred Hutch, please feel free to comment below or contact me!

Happy Eating,

Emi