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Our October event marked our return to the Terminal City Club whose kitchens are now under the direction of renowned Executive Chef and long time Chaine member Maitre Rotisseur Greg Van Poppel. The Club graciously blocked off their formal “1892 Restaurant” where Chef Van Poppel dazzled the membership with passed appetizers of Kusshi Oysters paired with our local Northern Devine Caviar plus Steak Tartare and parmesan Profiteroles. Then followed a dinner featuring Cured Local Salmon form the fishing vessel Pacific Provider, a unique take on Caravan Spiced Duck Breast, a Roasted Scotch Fillet of Lamb with Presse of Collar and an innovative 21st century desert with the deceptively simple name of “Milk and Chocolate.”