Last week at this time, I was getting ready to go to the Food as Art event, showcasing the culinary skills of African-American executive chefs and restaurateurs from the Puget Sound area. This was the sixth year of Food as Art, which benefits the CD Forum’s upcoming tenth anniversary season.
What an ensemble of talent! This was absolutely a food lovers’ feast. I’ve put together a gallery (below) of some of the featured chefs. Highlights? For starters, how about the salmon sakura from Harold Fields at The Golf Club at Newcastle? You can’t go wrong with Wayne Johnson of Andaluca and his sauteed croquettes, or Daisley Gordon of Campagne and his wild mushroom and chicken sausage. But what had most people buzzing (myself included) was Debbie Hatfield’s “potatoes three ways,” which will make me recommend her Absolutely Cookin’ service to anyone looking for a good caterer. And it was love at first bite when I had Patric Kabre-Gidan’s (Tavolata, How to Cook a Wolf, and Anchovies & Olives) lemon olive oil cake with sour cherry mostarda.
Speaking of cakes, there was quite of selection of Sachia Tinsley’s (Wild Ginger, The Triple Door) creations up for auction, with the lemon meringue coconut cake and the caramel coconut chocolate tart pulling in high bids. Both garnered four figures, the auction one part of this celebratory affair for the CD Forum. Keep an eye open for next year’s event, as tickets always sell out early.