52 Churches

10 Courses and Four Flights of Wine (two wines, two sakes) at the Aqua Supper Club . . . holy cow.
I wrote for seats (there were 20) within minutes of getting the email with the invitation with this menu:

-Amuse Buche-
Seafood stuffed Shitake Mushroom
Wild caught shrimp mixed with Washington Dungeness crab meat

-Soup-
Wild mushroom Soup
The pure suspended essence of wild Washington mushrooms

-Intermediate-
Red Snapper chips
Crisp red snapper chips with yellow fin poke accented
with basil and Kaiware sprouts

-Starter-
Scallops two ways
Scallop and white fish ceviche and Apple smoked bacon
wrapped scallops with apple curry sauce

-Intermediate-
Salmon Avocado roll

-Salad-
Char sui Duck salad
Lightly dressed micro greens, noki mushrooms with
medallions of char sui duck in butter lettuce

-Intermediate-
Ahi Trio
Ahi on organic radicchio with wasabi citrus aioli
Ahi on shiso with
Ahi on thai basil with Hawaiian sea salt

-Entree-
Herb crusted Olive oil poached Rack of lamb with wild mushroom curry sauce
Dry tea marinated Chilean sea bass with lemon grass cilantro burre blanc

-Intermediate-
Grilled Hamachi skin nigiri
Lightly seasoned and grilled hamachi skin nigiri topped with
shoyu, lemon juice, scallions and unagi sauce

-Dessert-
Crème Brule’ trio
Mango, Coconut and Oolong tea

Oh, yum. Each course came out like a little work of art, which we almost didn’t want to wreck by eating, but knew (and were delighted 10 times in a row) the taste explosion would match the beauty of the presentation. Oh, yum.

Wish you were there, but I want you to know that you CAN be part of the Supper Club. Contact Noel for information about the Supper Clubs, Aqua, Raw, Okane, or Uno.

I halved the spaghetti squash and baked it for about an hour, scraped it out of the skins, and added sautee’d onions and Tullia’s to it. This particular bowl is topped with feta, though Farmerteen swears by smoked cheddar.

This is roasted cauliflower and red peppers, which involve simply shaking the cauliflower and red peppers with olive oil, spreading them out on a baking sheet, sprinkling them lightly with sea salt, and roasting them for about an hour at 400F.

The carrots are steamed with chunks of ginger and tossed with a little honey.

The green beans are flash-fry-steamed (tiny bit of oil, douses of water in a wok), and have a glaze of sweet chili paste on them.

Holy cow. Look at the difference between the end of my pony tail (brown), and the hair at my head (rapidly graying). It’s a sure sign that we have a teen in the house.

We’re headed toward a very vegetable-heavy diet a’la Joel Fuhrman’s (not to be confused with Mark Fuhrman, who now lives near us in Sandpoint, ID) Eat to Live, which makes a compelling case for lots of leafy greens.

Michael took the pictures before I added the garlicky-shrimp, but here’s the bokchoy (with soy), and the corn (steamed with light sprinkling of cayenne).

I picked up those hand-thrown plates for less than a dollar a piece at the Goodwill. I love them, but they a) don’t really fit in the dishwasher and b) are too cold to plate food like this without warming them. My lovely corn-and-bokchoy ended up a bit tepid.