Sue Bianco & Cathi Hatch |
Last night, Ken and I travelled from Clyde Hill to the West Seattle waterfront for a New Year's Eve party hosted by Jim & Sue Bianco. It was a beautiful, cold crisp evening and our coach (okay, it really was an SUV) dropped us off at the front door of their home. When we opened the door, their home was a-glow with Christmas decorations and alive with music and festive conversation. We were warmly greeted with a champagne flute of chilled, bubbly, pink Billecart-Salmon NV Brut Rose.
The year 2011 will mark the 20th anniversary of Cell Therapeutics Inc. and this New Year's celebration was a kick-off to what appears to be an exciting year upcoming with the hope that Pixantrone will get a reprieve by the FDA and approval in Europe. Jim was resplendant in a deep blue satin dinner jacket and wearing his Christmas gift from Sue, an exquisite pair of diamond, sapphire and ruby antique Faberge cufflinks. Sue was absolutely gorgeous wearing her gift from Jim which was a glittering, silvery Roberto Cavalli cocktail dress and towering jeweled sandals.
Jim Bianco toasts CTI and friends. |
Jim toasted the upcoming year and all the people who have shared in both big and small ways in helping CTI achieve this 20 year milestone. Jim pulled some gems out of his wine cellar that he shared with the revelers. I was particularly enthralled with the Dalla Valle Napa Valley Estate Cabernet Sauvignon which appeared at the end of the evening. See the amazing list of fabulous wines at the end of this blog posting.
Ken Hatch & Michael Sandoval |
Kate Harrison & Cathi |
Chef William Belickis and associates |
The guests did not go hungry of course since the open display kitchen was under the command of Chef William Belickis of Mistral Kitchen. Each small plate was a work of art. My favorite was the Osetra caviar served atop a potato galette with creme fraiche and chive. Though I did not intend to try the octopus ceviche, Chef William insisted that I at least taste it and I was surprised at how delicious and refreshing it was and not the least bit rubbery. It was most appripriate that he played the Beatles' song, Octopus's Garden, as he served this course. I was also quite amazed at the completely recognizable flavor of the corn microgreen garnish atop the seared Japanese hamachi and the delicious combination of Chef William's handmade Trofie pasta served with slow-cooked pork shoulder. See the full menu at the end of this blog posting.
It was an extraordinary New Year's Eve party to remember and with food and wine memories to savor. Thank you Jim and Sue! Happy New Year!
New Year's Eve Celebration Menu
presented by Chef William Belickis, Mistral Kitchen
Osetra Caviar, POtato Galette, Creme Fraiche, Chive
Pork Belly, Steamed Buns, Panang Curry Vinaigrette, Cilantro
Octopus Ceviche
Seared Japanese Hamachi
Trofie Pasta with Slow Cooked Pork Shoulder
Seared Hudson Valley Fois Gras, Toasted Brioche
Loin of Lamb, Black Eyed Peas, Pomegranate
Beef Short Ribs, Black Piedmontese Truffles
Selection of Artisanal Cheeses
~
Rosemary Cookies, Fromage Blanc Mousse
Chocolate Cream Puff
Black Forest Parfait Pops
~
Billecart-Salmon NV Brut Rose
Krug Grand Cuvee
1981 Chateau Coutet a Barsac, Premier Cru
1982 Brico Asili, Barbaresco
1990 R. Rostaing Cote Rotie, "Cote Blonde"
1989 Pichon-Lalande, "Comtesse de Lalande" Pauillac
Peter Michael Chardonnay
Dalla Valle Napa Valley Estate Cabernet Sauvignon
No comments:
Post a Comment