The rule of thumb with pool party fare is, keep it simple and make it easy to eat. While Chris’ Watermelon and Tuna Bacon with Golden Tomatoes and Pistachios was masterful (I would have loved to have been at a dining room table dissecting the flavors), it was just too complex for a pool party. Kerry’s Chilled Red Pepper Coulis with Crab and Corn Fritter was more like it. Loads of flavor but simpler in scope and a snap to eat. Lorena’s Bunuelos with Fresh Berry Compote, White Chocolate and Condensed Vanilla Sauce were cooked to perfection, though. Slightly crispy on the outside, soft and custardy on the inside, they would make any brunch, anywhere, truly special.
I was heartbroken to see Thierry go. He’s such an incredibly talented chef with a deep passion for food. His Croque Madame with Bechamel Sauce and Tomato Vodka Shooter was a great concept that came up short in execution. You’ll be missed, Thierry, but next time I’m in Seattle, I’ll see you at Rover’s or Luc.