American Liver Foundation Fund-Raising Dinner by Robyn Wolfe, Marketing
Last Wednesday, Etta’s chef, Ron Anderson, donated his evening to prepare a specially designed five-course dinner, paired with wines, for a table of twelve at the American Liver Foundation dinner. Ron and eighteen other top Seattle and Eastside chefs shared the professional hotel kitchen of the Grand Hyatt to prepare dinner for over two hundred attendees.
Ron’s menu started with roasted Deep Bay oysters with smoked steelhead roe. In the photo, left, Ron and Brian Cunningham are shown plating the oysters. (Ron is to the right in the photo, with a blue towel on his shoulder ). The photo (top) shows Ron and Brian plating up the third course of steamed Penn Cove mussels with fennel sausage, roasted apples, and Pernod broth. After a gorgeous main course of Alaskan black cod with caramelized parsnips and ham hock, this incredible meal ended with pastry chef Garrett Melkonian’s jasmine bubble tea and butter toffee dessert. Thanks to all who worked on or attended this event in order to raise money for a good cause!
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