A Diverse Menu, Good Gracious Style

By Pauline Parry

Nothing says "welcome" better than a dramatic red carpet!
This is what guests of NetKAL (Network of Korean American Leadership) saw as they arrived at the Wallis Annenberg Building of the California Science Center for an elegant sit-down dinner produced by Party Designs by Carol and catered by yours truly.

Inside, this 1920's armory, which was completely redone in 2004, combines traditional and contemporary beauty with all-glass atrium windows and an easily customized stage.

The space also features a reflecting pool and a wind wall.

To a caterer, there is no prettier sight than a table when it is fully dressed with all the accoutrement and set off with a beautiful linen such as this one from Wildflower Linen.

The table, ready for its guests.

The menu began with tray-passed delicacies and continued on...


THE MENU

PREVIEW

Shrimp Leek Pancake
grilled shrimp with coral sauce wrapped in doll-sized leek makgulli pancake with fresh chive tie

Beef Jun Slider
ground beef, onions, peppers and egg jun in a slider bun with soy sauce aioli
Red Pepper Shallot Tart Tatin
caramelized shallot with roasted red pepper served on a puff pastry shell with spicy red chili

Spicy Pork Tacos
apple marinated spicy pork served with sesame leaf pico de gallo in a petite corn taco

Kimchi Fried Rice Arancini
aborio rice stuffed with sauteed kimchi and mozzarella

BEGIN

Salmon Skin Tofu Sashimi Salad
fresh sliced chili oil infused zucchini and sashimi with red chili vinegar, fried ponzo tofu served with Asian mixed greens, crispy salmon skin, with a sesame ponzu dressing

MAIN
Braised Beef Short Rib
Korean marinated braised bone-in beef short rib with dates, chestnuts, ginko nuts and Korean radish
served with
classic garlicky golden cauliflower mashed potato
green bean bundle
sauteed Korean root vegetable tower
Vegetarian Tower Option
grilled portobello mushrooms stacked with eggplant, red pepper, sauteed spinach, tofu seared steak, fresh mozzarella, tomato with frizzled leeks with chimichurri sauce

SWEETNESS

Red Bean Panna Cotta
two milks and soft dduk topped with sweet red bean gelee served with crispy Asian pear and syrup and brandy snap twill


Our Culinary Team

Our Korean-American culinary team, led by Chefs Joanne Purnell and David Cho, worked together to blend Good Gracious style menu with Korean ingredients, tradition and flavors. The results were truly delicious!