Our second show tonight at Chateau Ste. Michelle. Everybody involved with the shows here and the winery itself are terrific and can’t do enough for you. We pulled in to the Manor House late afternoon and headed straight down to the dining room for dinner. A beautiful soy-ginger glazed half salmon as well as mushroom chicken breasts, fresh vegetables, creamed cauliflower and more. The kitchen is right there off the dining room so it is all made freshly courtesy of Smith Bros. Catering Co. and as I maybe mentioned in yesterday’s post, it is worthy of Chris and David’s catering in Europe. On the cioppino front, I got a couple of very nice recipes from some kind folks who read yesterday’s post and I managed to get the actual recipe of last night’s cioppino from the man who made it. I plan to try them all when I return at the end of this tour and get back into my own kitchen. Mix ‘em, match ‘em, make ‘em my own. I’m on a mission.
Another great gig tonight, relaxed, fun and Mark in particular playing brilliantly. Wonderful audience… a perfect gig.
We did a runner again back to Seattle and ended up at the Pike Street Pub and Brewery for pitchers of beer and platters of Buffalo wings, nachos and pita & hummus which were completely devoured in a matter of minutes. Happy and ready to end the day, we wandered back to our hotel and as I peck this out, it’s not yet midnight. Ah, the joys of a 7 o’clock show.
It’s off to Portland tomorrow.