Issue link: http://www.wacmagazine.com/i/893293
NOVEMBER / DECEMBER 2017 15 taste the food of jubilee good meal into a full-fledged food fiesta. "We're all about the experience," Vanessa says. "We want to bring people together around a celebration of dining and cooking." To that end, members will be able to watch as Blue Ribbon's team works to prepare and present its Southern fare, including flambéed Cajun prawns served with warm grits, white cheddar cheese, and spicy jalapeños. Or take in the smoky spice of blackened chicken pasta accompanied by earthy wild mush- rooms, baby spinach, and cream sauce. I'm really looking forward to this year's menu. We'll have some favorites from years past, but we're also going to surprise you." Everything Vanessa and her team create is steeped in her lifelong love of good food. Vanessa's mom also owned a cooking company, and Vanessa grew up in the kitchen. "I was born and raised in the food world," she says. "It's a part of our family and business and I can't imagine doing anything else." Jubilee's other guest chef is Danna Hwang of Bellevue star Peony Kitchen. Danna's inspiration comes from her time dining around the world in locales in- cluding Taiwan, Hong Kong, New York, China, and San Francisco. "I discovered new ingredients and fla- vors that I brought into my kitchen and experimented with until I found some- thing perfect," she says. So impressive is Danna's cuisine that she was chosen to cook for Chinese president Xi Jingping during his 2015 Seattle visit. "What we serve is a twist on the traditional—it's interesting, healthy and unique," Danna says. Experience Szechuan potato salad, cherry tomatoes infused with the smooth floral notes of lychee fruit, Dungeness crab deviled eggs, and salt-and-pepper wild Mexican prawns. " "is year's food is sure to be remem- bered for a long time," Eric says. —Mae Jacobson is Associate Editor of WAC Magazine. For much more on Jubilee, set for Friday, December 1, see pages 34–39. FOODIE FINDS AT JUBILEE These are just a sampling of what you'll find at Jubilee. • Penn Cove mussels with chorizo and charred tomatoes • Rib-eye steak with grilled lime butter • Wild Mexican prawns • Cedar-planked Alaska salmon with pea vines • Blackened chicken pasta with wild mushrooms Contact Club Programs to reserve: clubprograms@wac.net. J