Meydenbauer Center Catering – Spring Fresh Menu

Head chef Steven Banbury’s inspiration for the Spring Fresh menu is fresh ingredients with vibrant colors.  Local northwest ingredients are an absolute must, bringing freshness and excitement to our guests. He wants to craft visually stunning dishes that make your palate reach umami bliss with the first bite.


Baby Gem Salad

The northwest Caesar dressing is made with house smoked salmon instead of anchovies bringing a deep rich flavor. The sourdough crisps are thin shaved homemade sourdough lightly seasoned with sea salt to add a crunch. And, the key factor that really makes this salad stand apart: rich, creamy and decadent parmesan mousse.


Grilled Seasonal Vegetables

The inspiration behind this platter was to showcase the bounty of color and life spring brings. After a grey winter, the fresh vibrant vegetables found on this platter will be sure to please.


Tomato Basil Soup

This rich and creamy tomato soup is deceiving and plays tricks on your palate. You would claim that there was cream in the soup, in actuality the creamy textures are coming from rice. This soup is perfect for our dairy-free and vegan guests.


Pan-seared Wild Salmon

What is more northwest than the wild Pacific salmon with its vibrant pink flesh cooked to perfection? The green papaya slaw brings, enlivens, and refreshes the palate. The mango relish lends a sweet note that ties the whole dish together.


Parmesan Crusted Halibut

This dish screams spring with its bright green spring pea puree and the vibrant reds of the fire blistered cherry tomatoes and piquillo peppers. The star of the show is the halibut with its buttery complexity and the crisp crunch of the parmesan crust, along with the underlining notes of citrus from the beurre blanc. The dish is finally topped with a seaweed and micro green salad.


Pink Peppercorn Crusted Strip Loin

The mild spice from the peppercorns plays against the sweet Japanese yams. The roasted spring asparagus and cipollini onions play a supporting role to the “melt in your mouth” strip loin. The dish is topped with a rich pinot noir demi and finished with crispy tobacco onions.


Lemon Rosemary Cake

This dessert is all about simplicity. Three flavors that stand alone but when combined create a beautiful harmony. Like the great Paul McCartney said, if you are using more than three chords you are trying too hard.

To view the full Spring Fresh lunch and dinner menus, click here. If you would like to learn all about Meydenbauer Center’s event catering services, click here.

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Meydenbauer Center Catering – February Ingredient of the Month

Kumquats are an amazing winter fruit – they pack a punch of Vitamin C to get you through the cold, rainy months. The entire fruit is edible, peel and all. The skin is a bit sweeter than the pulpy flesh, so eating them whole gives them a balanced flavor. Organic and locally sourced Kumquats often produce the best flavors.

“The skin is super sweet and the flesh is actually quite tart; it’s like the Warhead of the fruit world.” – Executive Chef Steven Banbury

Tips for selecting the perfect kumquat:

  • Look for kumquats with a vibrant orange color; avoid ones with yellowish green hues as they indicate that the kumquat was harvested prematurely
  • Skin should be tight to the fruit’s flesh with minimal separation
  • Organic and locally sourced kumquats are typically the best choice

Ingredients:

Dark Chocolate Pate

1 lb dark chocolate (the better the chocolate, the better the pate)
1 cup heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar
4 Tbsp real vanilla extract

Semisweet Chocolate Pate

1 lb semisweet chocolate (the better the chocolate, the better the pate)
1 cup heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar
4 Tbsp real vanilla extract

White Chocolate Pate

1 lb semisweet chocolate (the better the chocolate, the better the pate)
1 cup heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar
4 Tbsp real vanilla extract

Kumquat Marmalade

2 ¼ cups kumquats
1 cup sugar
1 lemon zested and juiced
1 cup water
1 Tbsp fresh chopped rosemary

Candied Kumquat Wheels

1 1/8  inch sliced kumquat wheels
½ cup sugar
1 tsp kosher salt

Procedure:

Triple Chocolate Pate

  • In the top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
  • Remove from heat and add yolks, one at a time, beating well after each.
  • Add powdered sugar, whisking constantly until smooth. Mix in vanilla.
  • Butter a loaf pan. Put waxed paper or plastic wrap in a pan, leaving overhang, and butter sides and bottom of the lining. Pour dark chocolate pate mixture first, place into the freezer and allow to slightly harden while making semisweet chocolate pate.
  • Remove pan from freezer and pour semisweet chocolate pate and place in freezer to set up while preparing white chocolate pate.
  • Remove pan from freezer and pour white chocolate pate and place in the freezer, cover with plastic wrap and freeze overnight.

Kumquat Marmalade

Place all ingredients in a pot. Place on stovetop over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out.

Candied Kumquat Wheel

  • Preheat oven to 300 degrees Fahrenheit
  • Mix salt and sugar in a mixing bowl
  • Toss kumquat wheels lightly until completely coated with sugar-salt mixture
  • Lay kumquat wheels onto a greased piece of parchment paper on a sheet pan
  • Bake for 20-25 minutes or till sugar caramelizes

 

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Meydenbauer Center – Presentation, Lecture and Performing Arts Theatre

Meydenbauer Center Theatre is the perfect location for a full-production event or as an elegant lecture hall. With 410 seats and a sloped floor, line of sight for any attendee is perfect. The welcoming atmosphere combined with the full-fly loft and technical capabilities for any event will leave everyone feeling like a star.

For additional facility information or to get a quote, click here.

Take a virtual tour below: 


Meydenbauer Center Theatre is our 410 seat, sloped floor, performing arts theatre and lecture hall.  Easily adaptable to a wide range of uses including live art performances, lectures, and corporate seminars, the Theatre offers a full-fly loft, high-quality sound, impressive lighting design, and an unobstructed view from every seat.

Here are some images from past events in the Theatre:

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