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Endangered Treasures: Far East Meets Pacific Northwest
The Triple Door
Seattle, Washington, March 31, 2006
THE EVENT
The Culinary Trust’s fifth annual Endangered Treasures benefit raised nearly $20,000 for the preservation and restoration of historic cookbooks at a dinner emceed by Eric Liu, Professor, Author and Radio Personality, at The Triple Door on Friday, March 31, 2006 and themed Far East meets Pacific Northwest. Guest speakers included Seattle’s Consul General of Japan, Kazuo Tanako, David “Mas” Masumoto and Martin Yan. Chefs from Wild Ginger, Seattle’s premier Pan-Asian restaurant, prepared an exciting selection of Japanese hors d’oeuvres for the reception and a three-course Chinese/Cantonese dinner from Asian recipes researched by Paul Swanson, event co-chair.
Sponsors included founding sponsor KitchenAid, presenting sponsor Wolf Blass Australian Wines, primary sponsor The French Culinary Institute, supporting sponsor Kikkoman, and friends of the Trust Favorite Recipes Press and Wimmer Cookbooks. (All photos by Steve Caparulo, CCP/Beauty and the Feast, Inc.)
THE MENU’S
The Japanese Tasting Menu
Burdock and Lotus Root Chips (Yasai Chippusu). A salty, crunchy taste.
Wakame, Cucumber and Dungeness Crab in Sanbaizu Dressing (Wakame to Kyuri no Sunomono). The sanbaizu dressing adds a sweet/sour element to this dish.
Grilled Shiitake Mushrooms with Ponzu Dressing (Yaki Shiitake Ponzu-zoe). The ponzu dressing adds a sour element to this dish that also has a umami element.
Maki-zushi (Maki Sushi Rolls). Tuna and broiled eel will be the primary maki roll ingredients.
Sake No Saiko Yaki (Miso-Marinated Broiled Salmon). The miso adds a salty/sweet element to this broiled salmon dish.
Wines: Wolf Blass Yellow Label Brut, NV & Wolf Blass Gold Label Adelaide Hills Chardonnay, 2004
The Cantonese Tasting Menu
First Course
Maltose Glazed Cashews. A lightly salty and crunchy element.
Soy-Dipped Red Radish Fans. A lightly salty and crunchy element.
Wine: Wolf Blass Gold Label Adelaide Riesling, 2004
Second Course
Buddha’s Feast. A stir-fried vegetarian dish with noodles.
Eight-Treasure Lucky Duck. A stuffed duck dish with a note of oyster-flavored sauce. Donated by Maple Leaf Farms
Shrimp with Lobster Sauce (Har Lung Wu). Scrambled eggs as a base note with a lobster sauce created with an oyster-based sauce and does not include lobster.
Wine: Wolf Blass Gold Label Barossa Shiraz, 2002
Third Course
Walnut Soup (Hup Tul Woo). This soup is slightly sweet.
Seasonal Fruits. Chinese banquets do not typically end with sweets, but rather fruit.
To view the menu research documents prepared by Paul Swanson, which describes the significance of each menu item featured during the Japanese reception and the Chinese/Cantonese dinner, click on the below links.
Japanese Tasting Menu research, by Paul Swanson
Chinese/Cantonese Dinner Menu research, by Paul Swanson
EVENT HIGHLIGHTS
From left to right: Lisa Klinck-Shea, Wolf Blass Australian Wines, Martin Yan, Jacques Pépin, CCP, Elaine Beatson, Kikkoman and David “Mas” Masumoto pause for a photo during the Japanese reception in the Musicquarium Lounge at The Triple Door.
The auction, which generated over $13,000, was packed with terrific items from gift baskets to culinary vacations to cookbook collections.
From left to right: Martin Yan, celebrity guest speaker, Jacques Pépin, CCP, special celebrity guest, Seattle’s Consul General of Japan, Kazuo Tanako and David “Mas” Masumoto, celebrity guest speaker, joined together for a photo after the Consul General welcomed the guests to his fine city.
The drums signaled the close of the silent auction and guests were then ushered to the Mainstage Theatre for the Chinese/Cantonese dinner.
Master of Ceremonies, Eric Liu, welcomed guests.
Lisa Klinck-Shea of Wolf Blass announced the $5,000 scholarship they will donate to the Trust for independent study and research of Australian winemaking. Applications will be made available after September 15, 2006 when the Trust opens their 2007-08 scholarship application cycle this fall.
Robyn Lee, Immediate Past Chair of The Culinary Trust (far left), Martin Yan, Honorary Chair of The Culinary Trust (top center) and Jacques Pépin, CCP, Honorary Chair of The Culinary Trust (far right), thank Keith Robbins, Tini Biggs Lounge (center), for volunteering his time to conduct the Trust’s live auction.
Books Used in Menu Development
Washoku: Recipes from the Japanese Home Kitchen, 2005
The Chinese Cook Book, 1936
The Chinese-Japanese Cookbook, 1914
The Chinese Banquet Cookbook, 1985
The Chinese Kitchen, 1999
Japanese Cooking: A Simple Art, 1980
Country Voices: The Oral History of a Japanese American Family Farm Community, 1987
The Japanese Kitchen: 250 Recipes in a Traditional Spirit, 2000
Oriental Flavors, 1952
Nisei Daughter, 1953 &1979
The Modern Art of Chinese Cooking, 1982
Sweet Cakes, Long Journey: The Chinatowns of Portland, Oregon, 2004
Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World, 2002
The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, 1999
Sushi and Sourdough, 1989
Eat a Bowl of Tea, 1961
Sweet Bamboo: A Memoir of a Chinese American Family, 1989
China to Chinatown: Chinese Food in the West, 2002
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