FareStart Dinner in Pictures #IFBC15

In the months leading up to IFBC, the Facebook group for attendees and alumni was buzzing with excitement. And who wouldn’t be excited? IFBC is one of the best conferences there is! One of the topics of conversation was a dinner at FareStart.

The idea behind FareStart is really awesome. They train adults who are down on their luck how to prepare for a job in the restaurant industry. With an ethos like that, you can’t turn down an opportunity to dine there. I, for one, will not turn down another opportunity to dine there, especially knowing that their wine list is fantastic.

Part of the wine list
Part of the wine list

Every Thursday night, they bring in a guest chef and have a multi-course dinner. The night I was there, with other attendees of the International Food Blogger Conference, our chef was JP Ponticelli of Tulalip Resort Casino. He created an enticing menu that I can’t even begin describe with words, so I’ll just show the pictures instead.

Amuse Bouche and Wine Pairing

Amuse Bouche: Fantail Cocktail Spoon with Celery Root Relish
Fantail Cocktail Spoon with Celery Root Relish
Vegetarian Option:  Stuffed Roasted Yellow Squash, with Herb Mascarpone, Sundried Tomato, Tomato-Basil Aioli, Crispy Wonton Salad
Vegetarian Option: Stuffed Roasted Yellow Squash, with Herb Mascarpone, Sundried Tomato, Tomato-Basil Aioli, Crispy Wonton Salad. Photo courtesy of Paula Thomas Photography/Gapey’s Grub
Bateaux Cellars Sauvignon Blanc
Bateaux Cellars Sauvignon Blanc

Salad Course and Wine Pairing

Salad Course: Cucumber of Baby Greens, Local Baby Greens, Rogue Creamery Oregon Blue Cheese, Baby Heirloom Tomatoes, Citrus Basil Vinaigrette
Cucumber of Baby Greens, Local Baby Greens, Rogue Creamery Oregon Blue Cheese, Baby Heirloom Tomatoes, Citrus Basil Vinaigrette
Koi Pond Cellars Blushing Geisha de Rosé
Koi Pond Cellars Blushing Geisha de Rosé

Entree and Wine Pairing

Grilled Hawaiian Broadbill Swordfish, Herb-Chive Blossom Butter, Matchstick Vegetables, Parisian Potatoes, Lemon Chive Butter Reduction
Grilled Hawaiian Broadbill Swordfish, Herb-Chive Blossom Butter, Matchstick Vegetables, Parisian Potatoes, Lemon Chive Butter Reduction
Vegetarian Option: Swiss Chard Roll, Stuffed with Roasted Butternut Squash, Caramelized Walla Walla Sweet Onions, Bell Peppers, fresh Herb Ricotta Cheese, Crispy Aged Asiago and Toasted Holmquist Hazelnuts, Glazed Balsamic
Vegetarian Option: Swiss Chard Roll, Stuffed with Roasted Butternut Squash, Caramelized Walla Walla Sweet Onions, Bell Peppers, fresh Herb Ricotta Cheese, Crispy Aged Asiago and Toasted Holmquist Hazelnuts, Glazed Balsamic
Kudos Pinot Noir
Kudos Pinot Noir

Dessert and Wine Pairing

Peach Melba, Vanilla Bean Panna Cotta, Poached Peaches, Raspberries, Toasted Almond Tuile
Peach Melba, Vanilla Bean Panna Cotta, Poached Peaches, Raspberries, Toasted Almond Tuile
Rosa Regale Sparkling Red
Rosa Regale Sparkling Red

Disclaimer: In exchange for a reduced rate, I agreed to post at least three blog posts about the International Food Blogger Conference. While I have surpassed this agreement, I am still bound by federal regulations to advise of the reduced rate.

6 Comment

  1. Marci says: Reply

    That stuffed squash looks amazing! As a vegetarian, I would love to recreate that. Thanks for the inspiration!

  2. Shadi says: Reply

    What a great night it was! The beginning of a wonderful journey for me!

  3. Yummy food journey 🙂 Deli-sh !

    1. Alina says: Reply

      It definitely was! The ethos of this place (helping adults who are down on their luck make a better life for themselves) is amazing as well. I will go there again when I’m in Seattle. 🙂

  4. Amaan says: Reply

    great post!

    1. Alina says: Reply

      Thank you!

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