Wild Salmon Dinner Party

The White Cane is a vessel in Bristol Bay, Alaska fished by Randy Houghton for 36 years. Randy was born with macular degeneration, a visual disorder that rendered him legally blind with only peripheral vision…hence the name White Cane. In spite of his visual handicap, Randy, with the help of his crew and improved technology, is able to successfully operate his 32 ft. fishing vessel in the Bristol Bay waters.
Very recently, the White Cane and a few other dedicated fishers decided to independently harvest their catch of sockeye with the goal of producing the finest quality of fish in Bristol Bay. The have assured that the sockeye are maintained at a temperature of 34 degrees while on the vessel, and processed and packaged within 24 hours. Because of the fishers’ experience, their overall diligence and care, we enjoyed this #1 rated Wild Sockeye Salmon at our party!
This was a fabulous and unique dinner party for several reasons:

  • It was a five course dinner, four of the courses were salmon from the Bristol Bay in Alaska! (We passed on a salmon dessert)
  • The fisherman flew into LA just to join us for dinner and teach us all about the salmon.
  • Everyone took part in the food preparation
  • Good wine, good friends, new friends, fun music
  • The finest of fish…
Menu



Starters

Lox Platter (Cold Smoked Sockeye) and Smoked Sockeye Salmon Spread
Construct your own canapés with Creme Fraiche, Chopped Egg, Chives, Capers, Lemon, Olives, Cream Cheese, Toasted Baguette, Crackers
Soup
Manhattan Salmon Chowder: Fragrant Tomato Chowder with Orange Zest, Pernod, Topped with Warm Steamed Sockeye

Bottega Vinaia Pinot Grigio

Salad


Sockeye Salmon Mousse & Mixed Greens with Herbs, Rice Wine Shallot Vinaigrette

Main Course


(Please see 3/09/08 post for complete recipe)
Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette


Dessert

Lemon Sorbet with Limoncello and Chiffonade of Fresh Basil

Bristol Bay fishing photos courtesy of White Cane Sockeye Salmon. For more information on Wild Alaskan Sockeye straight from the fisherman contact our new friend Randy and his wife, Janis, at wcsockeye@yahoo.com.

Wild Alaskan Sockeye Salmon

This unique species of salmon begin their lives by spawning in the Alaskan fresh water lakes that flow into the Naknek and Egegik river systems. After living and growing for 1 to 2 years in these pristine waters, they make their way down river and thrive for another 2 to 3 years in the cold waters of the North Pacific and the Bering Sea.
During their life in the Pacific Ocean, the sockeye feed on plankton and krill, this gives them their bright red color.

Also their unique natural diet promotes their healthy high levels of Omega-3 fatty acids. On their return to the bay as mature wild sockeye salmon, the fish are selectively harvested only after enough salmon have returned safely to their spawning grounds. The fishery is carefully monitored to allow future generations of sockeye the same life cycle, and preserve this wonderful and unique salmon species. They are truly one of the healthiest fish to eat in the world.
This fabulous salmon was fished by Randy Houghton and his crew of White Cane Sockeye Salmon.

Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette
Red Potatoes are sliced on a mandoline, layered into the roasting pan, drizzled with olive oil and seasoned with sea salt and pepper. Baked at 425 for about 20 to 25 minutes.
Lemon slices are scattered over the potatoes, topped with the seasoned sockeye, and more lemon slices and pitted kalamata olives. Roasted at 250 for 25 to 30 minutes (or to your preference).
Citrus Herb Vinaigrette: 4 parts olive oil, 2 parts lemon juice, 1 part orange juice, salt and pepper are whisked together. Mix in fresh thyme leaves and chopped basil. When the salmon is cooked, the vinaigrette is generously ladled over the warm fish.
This excellent recipe was inspired by one in Country Living magazine.

Cold Sake

What are you drinking with sushi?

Otokoyama has been making sake for over 340 years on Hokkaido, Japan’s northernmost island, which has ideal climate and water conditions needed to make superior sake.

There are five elements involved in brewing sake – water, rice, technical skill, yeast, and terrior. More than anything else, sake is a result of a brewing process that uses rice and lots of water. For a terrific lesson on all things sake, please visit esake.com.

It is customary to pour sake for one’s table companions. Here it is served from this nifty vessel with ice in the center. As with wine, you don’t want the sake too cold, or the delicate fragrance and flavors will be masked.
Vinography blog has excellent tasting notes on Otokoyama:
A floral nose with hints of jasmine tea and just the tiniest hints of fresh pink bubblegum. It is smooth and extremely silky in texture with lovely acidity and a floral, rainwater quality that makes for an incredibly clean experience on the palate.

Otokoyama, translation “Man’s Mountain,” is one of my favorites.

Kanpai!

Table Setting

My blogger friends Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook suggested that I enter this table setting competition sponsored by Barilla Pasta.

For many years, my friend Lauren and I would enter the Los Angeles County Fair Table Setting Competition in September. We would arrive early in the morning. We had one hour to set our tables, then spent the rest of the day at the Fair. The LA County Fair is one of the largest in the country. Some of our fair highlights include: sampling the Gold Medal wines, the garden and flower exhibits, betting on the horse races at Fairplex, barbecued corn on the cob, falafels, the livestock and my favorite – the piglets! The LA County Fair is fantastic, if you are in LA in September, definitely go! And make sure to visit the Table Setting Competition in the Creative Living Building.

The neat thing about this online competition is that I don’t have to schlep the entire table setting to Pomona California, or anywhere else for that matter. Set it up in the dining room, take some photos, then upload!

And let me tell you, schlepping your table setting is a process. Because you are using all your nice china and glass, you have to wrap everything just so carefully.

Now the inspiration for this table came from another blogger friend, Simona of Briciole. A while back she wrote a post about pears and Italian expressions. The theme for our Romantic Italian table is:

Cascare Come Una Pera Cotta
To Fall Head Over Heels In Love

No Italian dinner is complete without wine, tonight’s choice is a 1990 Barolo. That is a 750ml bottle – it is dwarfed by the over sized wine glasses and over sized candles, and humongous basket. It is neat to spend time setting a table when you don’t plan to cook. The creative energy is spent on the table itself. But if we were to cook, our pasta course would be a fettuccine with pears, gorgonzola, and candied walnuts.

Last weekend, my dear friend Peggy from Denver, was visiting me. We spent hours collecting objects from all over the house (and under the house; the “placemats” are terra cotta floor tiles) arranging our final setting. These are the photographs we submitted to Barilla. Win or not, we had a blast!
A special thanks to Peggy, Lauren, Maryann, Marie, and Simona.