The night was whimsical. Chef Michael Smith hosted a dinner party at the fabulous multilevel restaurant, The Chase downtown with Cascade. This unique spot has two levels. One a casual oyster bar, the other a high-end locally sourced (mostly) seafood kitchen servicing the cities pseudo elite.
First guests grab a glass of wine and then we move into the dining area for a lesson in oyster shucking, taught by the one and only Chef Michael Smith.
After a short oyster prayer we slipped on a single glove and are shown the proper way to shuck :
Tonight Cascade has partnered with Chef Smith to show us how to host a dinner that sparkles. And let me tell you that I have already implemented rule #4.
The room was decorated like a fantastical dream. Baby blocks served as center-pieces on our communal dining table. Sparkles filled the air (or so it seemed) like a fantasy. Champagne flutes filled to the brim awaited a toast that was soon to be made. We are here for a dining experience. To learn and enjoy, play it forward. Here is to new friends, great parties and to living life to its fullest – cheers!
And then the gastronomic evening began. A sunny southwest salad paired is exotic (toasted heritage grains, peppery greens, fresh chili and flaxseed vinaigrette, charred corn and pickled yams) however extremely spicy. Next Greek chicken is surprisingly moist for white meat; stuffed with oregano, lemon butter, caramelized onion, creamer potatoes, herb roasted tomatoes and garlic brown butter.
Our exciting evening was at an end. I’m feeling so giggly and happy – like when you listen to that Pharell song.