A Hot Spot for a Dinner Party

Earlier this week, Ken and I were invited to join Leslie & Dale Chihuly at their Chihuly Boathouse and Hot Shop for a small dinner party to welcome new Seattle Symphony Orchestra Executive Director, Simon Woods, who is coming from the Royal Scottish National Orchestra and will be joining SSO fulltime in May.



Leslie Chihuly, Ken & Cathi Hatch



John Pohl & Simon Woods



When we arrived, long-time Chihuly associate, Billy O'Neill, was serving as the designated bartender in the Hot Shop.  Dale's crew were hard at work blowing "feathers" for a chandelier they were working on.  Joey Kirkpatrick was working with the crew to add a colorful glass wrap and shape the feathers while Tom Douglas was the designated chef for the evening.

Joey Kirkpatrick

When we were seated for dinner, I was seated next to Dale and though we both like truffles, we share the secret dislike of truffle oil drizzle which is so popular right now.  Other than the hint of truffle oil in the salad course, the dinner was absolutely delicious and beautifully prepared and served.  It was fun to talk with Jon & Elizabeth Roberts, Sherry & James Raisbeck, Jane Zalutsky, Susan & John Pohl, Leo van Dorp and the rest of the guests.  Jon Roberts was constantly on his Blackberry checking on their puppy that had just eaten a bag of Valentine candy and was at the vet being checked out.  Happily, it turned out that she was okay.

Dale & Leslie Chihuly, Tom Douglas

It will be interesting to watch all the changes at the Seattle Symphony over the next several months with Simon, the new Executive Director just beginning to take on the administrative management reins at the same time that Jerry Schwarz retires from his long-time role of Music Director and Ludo Morlot prepares to fill his shoes as Music Director Designate.  Chairman of the Board, Leslie Chihuly, is doing a fantastic job of helping the organization and all of its constituents work through the transitions.  She and the entire SSO Board of Directors will definitely have their hands full!

Dinner in the Evelyn Room 

First Course

Carrot Soup

Curried Pistachios

Second Course

Winter White Salad,

 Belgian Endive, Aged Parmesan, Truffle Oil

Entree Course

Coriander Grilled Tenderloin,

Braised Artichokes,

Nepitella Mint and Shallot Salad

Dessert Course

Tom's Triple Coconut Cream Pie