of radish, beet, snap peas and baby squash with a carrot puree. The
dish was wonderfully light and satisfying to the palate. The carrot
puree was bright and vibrant on the palate and brought together the
other flavors of the dish seamlessly.
Following this captivating concoction of vegetarian cuisine was
a seafood course. The star of the dish was a Seldovia Point Sockeye
Salmon, complemented by farro, breakfast radish, kale and snap
peas. The portion of salmon was perfect for the course and was
plated in a clean and simple manner that made it almost too
beautiful to eat. The seasoning on the salmon was spot on, making
the flavors dance across the palate charmingly. With the gentle
press of the sleek and striking cutlery, the salmon flaked apart while
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resting on a bed of farro. The fresh snap peas were crisp and added a
pleasant texture to the mouth feel of the dish.
The last of the savory courses was heritage pork form TD Niche
Farm, potato, maitake mushrooms, and heirloom squash. The dish
featured pork belly and loin that showcased different textures that
complemented one another. The sauce that accompanied the pork
elevated the dish to a level that the students had not expected and
began to inspire the students’ thinking of sauces that they would try
to create for their own dishes.
After completing the savory portion of their culinary journey,
the members of Tri Omega began to wonder what Chapman still
had up his sleeve to show them for dessert. The final course came
in the form of Chapman’s take on a classic dessert that brought
back childhood memories for everyone at the table: a s’more. Ice
cream rested in a bed of graham cracker crumbles accompanied
with chocolate mousse and a lightly toasted marshmallow. The
dessert was very light, delicate and decadent. The mousse had the
precise amount of sweetness to compliment the ice cream and
marshmallow. The ice cream was silky and the graham cracker
crumble gave it a delightful crunch.
As the Supper Club came to a conclusion and members slowly
left their stimulating culinary adventure of what can be done with
food, they were thanked with a house baked cookie for them to
enjoy the next morning. The members of this Supper Club were
amazed at the level of flavor that Chef Chapman and his staff
were able to achieve alongside the level of comfort and elegance
provided by the wait staff. For the members of the club that had
yet to experience a fine dining level of food and service, new goals
and aspirations were made that night. New possibilities were made
evident and perhaps a few career paths had been altered.