An Event for Sunset magazine

We love a challenge! So when Sunset magazine asked us to not only create a sit-down dinner for foodies, but also work with top-name chef during the magazine's very popular Celebration Weekend 2011 on its Palo Alto campus, we jumped at the chance.

Our chefs worked with Sharri Belisle Events for months with in advance on the logistics of assembling ingredients and recipes for a variety of well-known chefs who would be appearing during the weekend and giving cooking demonstrations on everything from cupcakes and seasonal fare to Mexican and Vietnamese. Led by Good Gracious' Chef Joanne Purnell, our team -- myself, Laura Stevens, David Cho and Laurie Smith -- then traveled to the site to work with these chefs throughout the weekend.

Two of the chefs on stage

We assisted Rick Bayless, Frontera Grill, who demonstrated with the flavors of Mexico, Govind Armstrong from 8 oz Burger Bar who shared a market-driven menu, Traci des Jardins from Jardiniere who did a demo inspired by her French cuisine, Ani Phyo, an eco-lifestylist who discussed and showed recipes featuring raw food, Candace Nelson from Sprinkles who delighted the audience with her cupcake know-how, and Charles Phan from The Slanted Door who taught attendees more about Vietnamese cuisine. In addition, we helped prep and work with chefs from Sunset magazine's corporate partners such as Safeway.

That final night we served a sit-down dinner to VIP foodies showcasing recipes from Sunset magazine's food editor, Margo True and Sunset's new book, The One-Block Feast, mixed with some signature dishes from our Good Gracious repertoire!

The evening began with a selection of red and white wines and a specialty drink -- Sparkling Limoncello made with prosecco and limoncello

MENU

PREVIEW
Deviled Egg Cucumber Cups* free range boiled eggs shaved and mixed with green chile mayonnaise, red onion with a squeeze of fresh lemon juice and sea salt to taste garnished with slivers of Serrano chile

Edamame Crostini*
edamame crushed with fresh mint and Parmesan cheese and served on a crisp crostini

Dusted Steak Fries*
parchment paper laid with steak fries served with green herb aioli sauce

Mac 'n Cheese Cupcake
creamy macaroni and cheddar cheese layered in cupcake form crusted with panko gratin

Red Pepper Shallot Tart Tatin
pinot noir balsamic glazed roasted shallot and red pepper served on a puff pastry shell



BEGIN
Tomato Chive Cheese Salad*
assorted vine-ripened tomatoes served with slices of chive cheese and burrata with marjoram sprigs and sea salt with syrah red wine vinaigrette and accent of baby watercress

MAIN
plated
Trio of Onion Salmon Noisette
salmon roulade topped with a trip of onion marmalade laced with basil butter sauce served with golden cauliflower mash tender buttery haricot vert beans carrot thyme souffle and trio of carrots

ALL ABOUT ICE CREAM AND PIES
dessert buffet
Peach Biscuit Pie
caramelized peaches topped with crystal sugar biscuits

Summer Berry Lattice Tart strawberries, blackberries and raspberries in a short crust lattice tart
Cherry Piecalifornia cherries in a sweetened short crust pastry pie

Key Lime Piecreamy key lime pie with chocolate crust topped with a rosette of meringue kisses
served with organic ice creams of vanilla bean, honey and chocolate chunk as well as lemon thyme biscuits* for ice cream sandwiches and wafer cones for anyone who wanted ice cream cones


*Recipes from One Block Feast
By Margo True, Food Editor, Sunset Magazine

Photos © Sunset Publishing