Conference Trip Part 2
Once I checked into the hotel I assumed that in my nice cool room with my nice fluffy feather pillows and comforter that I would take a nice nap. No, not happening. Thank goodness for library books. Saturday night was a dinner for the board and local exchange coordinators and I am a coordinator. The Chilean embassy had invited us for dinner. We were within walking distance so our group of about 28 headed out.
Once there we were greeted by the ambassador and some of his coworkers. We were also greeted with mushroom empanadas, sopaipillas with shrimp and avocado and scallops ceviche. And wine. There was an embassy photographer and she was taking lots of pictures and we were encouraged to take pictures too. I did take some inside the embassy but this is what it looks like when you're next in DC.
Once our appetizers were finished we moved into the dining room where there were 4 tables set with assigned seats. I sat with the ambassador! He is very nice and made us feel very comfortable. The menu:
Crab Gratin with Novas Chardonnay
Lam Stew, Deep Fry Yam with Cabernet Sauvignon
Chilean Style roasted Pork Rib and roasted Vegetables withCarmenere
Stuffed Caricas with Cream Cheese Mousse and Late Harvest Sauvignon Blanc
After dinner we waddled back to the hotel where I hoped to sleep well.
Sunday morning was a late start. I had signed up for a tour of the embassies and it started at 11. I had a nice breakfast in the hotel dining room and was ready to go.
We had a schedule that our guide said was critical to follow. Off we went. Our first stop was the Chilean embassy again. They were very gracious and remembered some of us from the previous night. We had a little snack of empanadas and wine. We got some goodie bags and off we went to the next stop. It was raining, but we are a tough group.
The next stop was the Netherlands embassy where we were greeted by the ambassador, her husband and the dog. The dog was a small herding type dog and was slightly frustrated by the group of chefs that refused to be herded. The Netherlands does export many, many flowers and there were large bouquets through the house.
We spent about an hour touring, chatting and asking questions. Again they made us feel very comfortable in their home. The dining room table was set for a security meeting lunch on Monday and we got a group shot on the stairs with the ambassador's husband holding the dog.
Once done we were off again with the rain almost finished. We headed to the Libyan embassy where the ambassador's wife was preparing a little lunch for the group. We were all eating and drinking tea and talking with our hosts and the ambassador came home. He was surprised to see us, he thought we'd be there in the morning and he had been golfing. He sat down at the table with us and talked to us for about an hour. He had his grand daughter on his lap and his wife and daughter were with us also. Again, very welcoming.
That's the table before we sat down with our meal. I was a little afraid to eat at it, but all was well. Once done there some of us scurried back to the hotel for a 4 pm meeting. I was a little late. Then I was off to the new member meeting and then the awards gala dinner.
We were staying at the Ritz and the dinner was at the Ritz, but one of the wonderful things about conference is that the women chefs take over the kitchen and make the meals during conference. Our menu for dinner:
Organic Fall Vegetable Garbure with Stone& Thistle Farm Braised Pork Belly, Roasted Chestnut and Parsley Stem Garnish prepared by Nora Pouillon of Restaurant Nora and Gabrielle Hamilton of Prune
New Orleans Style Barbecued Shrimp with Creamy Sweet Corn & Scallion Grits prepared by Barbara Black of Black Restaurant Group and Melissa Kelly of Primo Restaurant
Ballotine of Pheasant with Confit of Idaho Fingerling Potatoes prepared by Barbara Lynch of No. 9 Park, Kate Kansen and Tracy O'Grady of Willow Restaurants
Cardamon Crullers with African Amber Souffle Glace and Navel Orange Marmalade prepared by Amanda Cook of CityZen and Elizabeth Falkner of Citizen Cake
If I got into the appetizers before dinner I'd be typing way too much for Friday night! The dinner was slow and leisurely and took about 2 1/2 hours with the awards. I was ready for bed especially when I found out that the next morning started at 7:30 am!
That's it for tonight. I have a class tomorrow with the 3 to 5 year olds and I am ready. I cooked for a client today that I haven't cooked for in a while, probably almost 2 years. I got an email from her before conference that said "we need food." I am very flexible with my clients for scheduling cookdays. Remember with the holidays coming that it's nice to have some meals all ready to go in the freezer so you can eat well even when busy.
Now it might be bed with a library book. I'm a grown up and can go to bed whenever I want!
Once there we were greeted by the ambassador and some of his coworkers. We were also greeted with mushroom empanadas, sopaipillas with shrimp and avocado and scallops ceviche. And wine. There was an embassy photographer and she was taking lots of pictures and we were encouraged to take pictures too. I did take some inside the embassy but this is what it looks like when you're next in DC.
Once our appetizers were finished we moved into the dining room where there were 4 tables set with assigned seats. I sat with the ambassador! He is very nice and made us feel very comfortable. The menu:
Crab Gratin with Novas Chardonnay
Lam Stew, Deep Fry Yam with Cabernet Sauvignon
Chilean Style roasted Pork Rib and roasted Vegetables withCarmenere
Stuffed Caricas with Cream Cheese Mousse and Late Harvest Sauvignon Blanc
After dinner we waddled back to the hotel where I hoped to sleep well.
Sunday morning was a late start. I had signed up for a tour of the embassies and it started at 11. I had a nice breakfast in the hotel dining room and was ready to go.
We had a schedule that our guide said was critical to follow. Off we went. Our first stop was the Chilean embassy again. They were very gracious and remembered some of us from the previous night. We had a little snack of empanadas and wine. We got some goodie bags and off we went to the next stop. It was raining, but we are a tough group.
The next stop was the Netherlands embassy where we were greeted by the ambassador, her husband and the dog. The dog was a small herding type dog and was slightly frustrated by the group of chefs that refused to be herded. The Netherlands does export many, many flowers and there were large bouquets through the house.
We spent about an hour touring, chatting and asking questions. Again they made us feel very comfortable in their home. The dining room table was set for a security meeting lunch on Monday and we got a group shot on the stairs with the ambassador's husband holding the dog.
Once done we were off again with the rain almost finished. We headed to the Libyan embassy where the ambassador's wife was preparing a little lunch for the group. We were all eating and drinking tea and talking with our hosts and the ambassador came home. He was surprised to see us, he thought we'd be there in the morning and he had been golfing. He sat down at the table with us and talked to us for about an hour. He had his grand daughter on his lap and his wife and daughter were with us also. Again, very welcoming.
That's the table before we sat down with our meal. I was a little afraid to eat at it, but all was well. Once done there some of us scurried back to the hotel for a 4 pm meeting. I was a little late. Then I was off to the new member meeting and then the awards gala dinner.
We were staying at the Ritz and the dinner was at the Ritz, but one of the wonderful things about conference is that the women chefs take over the kitchen and make the meals during conference. Our menu for dinner:
Organic Fall Vegetable Garbure with Stone& Thistle Farm Braised Pork Belly, Roasted Chestnut and Parsley Stem Garnish prepared by Nora Pouillon of Restaurant Nora and Gabrielle Hamilton of Prune
New Orleans Style Barbecued Shrimp with Creamy Sweet Corn & Scallion Grits prepared by Barbara Black of Black Restaurant Group and Melissa Kelly of Primo Restaurant
Ballotine of Pheasant with Confit of Idaho Fingerling Potatoes prepared by Barbara Lynch of No. 9 Park, Kate Kansen and Tracy O'Grady of Willow Restaurants
Cardamon Crullers with African Amber Souffle Glace and Navel Orange Marmalade prepared by Amanda Cook of CityZen and Elizabeth Falkner of Citizen Cake
If I got into the appetizers before dinner I'd be typing way too much for Friday night! The dinner was slow and leisurely and took about 2 1/2 hours with the awards. I was ready for bed especially when I found out that the next morning started at 7:30 am!
That's it for tonight. I have a class tomorrow with the 3 to 5 year olds and I am ready. I cooked for a client today that I haven't cooked for in a while, probably almost 2 years. I got an email from her before conference that said "we need food." I am very flexible with my clients for scheduling cookdays. Remember with the holidays coming that it's nice to have some meals all ready to go in the freezer so you can eat well even when busy.
Now it might be bed with a library book. I'm a grown up and can go to bed whenever I want!
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