Le Vin à son Apogée Cuisine

Cuisine to be paired with our Old and New World Wines
  - Tuna Sashimi and Asian Mushroom Relish on Cripsy Wonton
    with Seaweed Salad
  - Walla Walla Onion, Goat Cheese and Bacon Tart
  - Cheddar Cheese Shortcake with Black Olive Tapenade
  - Beef Tenderloin Skewers with Peppercorn Mushroom Sauce
  - Mushroom and Mozzarella Risotto Fritters
  - Asian Five-Spice Pork Skewers with Hoisin Sauce
  - New Orleans Andouille Sausage in Pastry
  - Grape, Oregon Blue Cheese and Almond Truffles

Cuisine presented at the "Northwest Seafood Station"
Apple Brandy & Honey Smoked Salmon with Caper Cream Cheese & Crispy Sesame Cracker Bread
House Smoked Penn Cove Mussels
Marinated Prawn, Dill and Cucumber Salad
Oysters on the Half Shell (Seasonal Variety)
Scallop Skewers with Ginger Soy Glaze
Steamed Manila Clams with Fine Herbs and Northwest Ale

Guests will also enjoy passed and placed hors d’ oeuvres of Kaspars selected seasonal ingredients and a table of delectable dessert treats.

  
 


Kaspar Donier, nominated five times as the Best Chef in the Pacific Northwest, by the James Beard Foundation in New York.


 


Kaspars Accolades
Chef Donier subtly combines the gutsy flavors of the American Southwest with the Asian influences of the Pacific Northwest, creating such dishes as Dungeness crab and chopped vegetable salad in sushi rolls, and a smoked salmon and goat cheese quesadilla. The dishes are well balanced and showcase the best quality ingredients. - Gourmet Magazine

The growing inventiveness, rock solid skills and deft imagination from Kaspars have been a continuing pleasure. - Bon Appetit

Rated:**** The substance of this cooking is sheer, imaginative simplicity - the combining of bold elements in tantalizing complements, rather than mere daring juxtapositions. An affordable menu was artistic in it’s concepts and Swiss watch perfect in execution. In a word: incredible. - The Seattle Times

National Winner of the Gourmet Magazine Evian Healthy Menu Awards at the James Beard House in New York, with his recipe for Asian Duck Confit with Shiitake Mushroom Couscous.