July 12th and 13th, 2013 / Aug 2nd and 3rd, 2013
"When we saw Taylor's studio we knew we had to use the space. How do you take a cold white room and transform it into an intimate dining space? We chose to base the dinner around the colors of the spectrum and change the environment with each course. Here's what we came up with"
BLACK
"Libations and hand passed appetizers in the warehouse as performers
readied themselves at the mirror and played on the swing"
Photos courtesy of BRUCE FEAGLE www.brucefeagle.com
WHITE
"Seared Sea Scallop, Parsnip Puree, Horseradish Lemongrass Oil, Saifun Noodles,
Ginger Infused Sake Shooter"
Photos courtesy of BRUCE FEAGLE www.brucefeagle.com
YELLOW
"Yellow Crookneck Squash Vichyssoise"
GREEN
"Devonshire Blue Cheese, Wine Poached Beets, Candied Pecans,
Baby Arugula, Champagne Vinaigrette, White Truffle Scented Honey"
Photos courtesy of BRUCE FEAGLE www.brucefeagle.com
BLUE
South American Blue Nose Sea Bass, Nutmeg Scented Sticky Rice,
Tropical Fruit Salsa, Gremolata Butter"
RED
"Slow Poached Chicken, Red Quinoa Salad, Hearts of Palm,
Port Wine Reduction, Spicy Cherry Chutney"
WHITE AGAIN
Coconut Panna Cotta, White Chocolate Whipped Cream, Toasted Coconut
Assorted Fab Figs
A Great Big Thank You to Bruce Feagle for bringing
his dedication and talents to "Spectrum"
A Portion of the proceeds for "Spectrum" went to ShareKitchen. A non-profit organization in Cathedral City, CA http://www.sharekitchen.org
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