Blueacre’s Chef Brian dazzles at Aspira

Last night our Chef Series continued with Brian O’Connor and his crew from Blueacre  proving to us exactly why his restaurant is so successful – that man can cook!  His food is simple and sexy and amazing.   It is  obvious that he loves all things culinary and his enthusiasm is infectious.  He has a friendly, approachable way about him -  it was if he were cooking for a roomful of his buddies instead of perfect strangers.

One of the reasons I enjoyed last night so much was because there were four courses – that’s right, four!  I’m a ‘variety is the spice of life’ kind of girl so I was quite pleased.  First he showed us how to make hand stretched mozzarella -  he threw in some baby heirloom tomatoes, basil pesto and olive oil and it was perfect.  Light yet satisfying.  Next came the ‘clams in purgatory’ with chorizo and serrano chilis.  They were superb – just the right amount of heat and not all rubbery like clams can sometimes be.  Then there was my personal favorite – the sockeye salmon with chanterelle mushroom and sweet corn polenta.  I’m usually not the biggest polenta fan – I often find it to be a little too cornmeal-ish.  This was not the case.  The polenta was very fine in texture, the chanterelles were rich and the corn added a touch of sweetness.  It was delish!

The night concluded with a peach claufoutis  (a french souffle-like dessert) served warm with vanilla ice cream.  It was the perfect ending to the evening – sweet and warm and just right!

Aspira Party for Amazon, Facebook and Russell Investments

Last night Aspira had a ‘Welcome to the Neighborhood’ party for 3 rather prominent companies that are making their home in the South Lake Union area – Amazon, Facebook and Russell Investment.  It was important that we make a good impression and I think we did just that.  Everything that was necessary in throwing a good party was accounted for – lively music, flowing conversation and great, great food.

Let’s talk about the food.  It was from Blueacre restaurant and IT WAS AWESOME!  We were fortunate enough to have Chef Brian O’Connor demonstrate how to make Moroccan style scallop ceviche with an avocado lime puree.  It was served with homemade tortilla chips and was jamming!  Another item on the night’s menu was the seared tombo tuna with fire-roasted peppers, celery leaf and an aji amarillo sauce.  It was lightly seared on the outside and the roasted peppers and celery leaf complimented it perfectly.

There were two dishes that were served with an herb crostini – salmon rillette and a smoked black cod brandade.  The salmon rillette was prepared with capers, red onion, chives and egg and was similar to a pate’.  The crostini added a nice crunch to the smooth texture of the rillette.  The cod brandade was fantastic as well.  It was prepared  in a cast iron skillet and the slightly smoky flavor of the cod was just right.

An heirloom cherry tomato salad with a truffled peach was another one of Chef Brian’s fabulous creations.  It was served on a skewer and was light yet flavorful.  Another non-seafood option was the fresh mozzarella salad with tomato, basil pesto and a balsamic drizzle.  It was basically the best caprese salad ever.   Then there were the deviled eggs. They were made with dungeness crab and a creole remoulade and they were a meal in itself.

The night concluded with 2 of my favorite things – cake and a raffle.  The lucky raffle winners each received gift certificates to Blueacre where they get to try even more of Chef Brian’s delicious concoctions.  And even though the cake was store bought (gasp!), it was mighty tasty.  All in all, it was a great night.

Fantastic Night with Chef John Howie!

So we had our very first Aspira Chef Night and it was a huge success!  A special thanks to Chef John Howie and Cathy Lalley from Seastar for an informative and entertaining evening.  The event started with Aspira residents sipping wine and enjoying delicious and beautifully presented sushi while Chef Howie began his demonstration.  After it became obvious that people would rather not stand for the entire presentation (who would’ve thought?), chairs were brought in and the demo began to really get going.  Chef Howie is a superstar and it is very clear that he is passionate about what he does.  He is, among many things, an extremely skilled educator.  He teaches people about food (and wine) in a way that everyone can understand and relate to.  The dish of the night was Dungeness Crab and Sweet Corn Risotto and it was fantastic!  He made it with thyme, chives and a basil infused olive oil that complimented the crab and corn perfectly. At first I was a little skeptical about corn risotto (2 starches?) but I was quickly proved wrong – it was superb!  About halfway through the demo the residents started asking Chef Howie questions and he answered them warmly and with sincere enthusiasm.  The conversation flowed the rest of the evening and Aspira residents were treated with a card for a complimentary appetizer or dessert at either Sport Restaurant or Seastar on their way out.  It was the perfect way to end the evening – with a little gift!

Our next Chef Night features Chef Brian O’Connor from bluacre this Thursday, September 23rd.  We will definitely fill up so be sure to RSVP sooner rather than later – you wouldn’t want to miss out!

Welcome to the City Celebration

Aspira wants to be the very first to welcome Amazon, Russell Investments and Facebook to the City by throwing them a celebration party in our luxurious 36th floor penthouses on September 16th. Guest Chef Brian O’Connor from blueacre seafood will demo one of his delicious creations. This will be quite the event. Come and enjoy amazing people, breath taking views, and live entertainment all from our stunning 36th floor penthouses.
For more information or to RSVP go to: http://event.pingg.com/aspirawelcomeparty