BYOW (Wine) for Board of Governors Dinner

Tom Goodenow, Jeff Rousch, Steve Huebner

Ken and I attended the Harbor Club Board of Governors Annual Presidents Dinner this week at the Seattle Harbor Club.  As usual, Manager Otto Sperka warmly greeted us upon arrival.  This was meant to be an opportunity for the board members and their spouses to get to know one another a little better.  It was a beautiful, clear evening and the birds eye view of the water and mountains from the Club was spectacular.

We were all pleased to see that Sandi Goodenow, wife of Harbor Club General Manager, Tom Goodenow was there looking healthy and glowing after recently overcoming some difficult health issues.  Board president Jeff Roush was there along with past president Steve Huebner and his wife Liz.  We sat at a long table and were seated next to board members Patti Payne and Rand Sealey and across from board member Cliff Tingley and his wife, Victoria Cobos and board member Gail Ryder.

Ken Hatch, Patti Payne

Ken and Cliff enjoyed sharing stories of some of their fascinating experiences with Teamster Union representatives of the past and we also enjoyed hearing some of Victoria's colorful stories about her quasi-children (children in whose lives she is involved though she isn't their mother).

Since Tom had asked each couple to bring a bottle of wine to share with dinner, we brought a bottle of 2005 Abeja Merlot.  Happily, Steve Huebner shared a bottle of Leonetti Reserve Red Wine from his cellar with our end of the table and Rand shared some of his Corliss Cabernet Sauvignon with us as well. 

The menu choices were inspired and beautifully produced by Executive Chef, David Thierry and his staff.  You can see the full menu below at the end of this post.  Though I loved every course, my favorite course was the Stuffed Fingerling Potato with Caviar and Creme Fraiche.  Delicious!

First Course

Stuffed Fingerling Potato, Caviar and Creme Fraiche

Second Course

Carmelized Pear on Brioche Crouton, Baby Greens, Foie Gras Vinaigrette

Third Course

Spiced Cider Sorbet

Entree

Pancetta Wrapped Tenderloin Filet, Potato Latke with Rosemary,

Oregon Blue Cheese and Walnut Butter

Dessert

Warm Bittersweet Chocolate Lava Cake, Frangelico Creme Anglaise