Sunday
Sep022012

Join Us At The Ranch September 17th

We want you to join us for an evening of top chef BBQ, laughter, live music, and  stories of lives impacted by care.  Tickets are $30 and seating is limited.  We want you in one of those seats.  We'd also love it if you would bring several friends to hear the story of Big Table to date and go in with you on one or more of the great food, wine, and escape auction packages we have lined up.  Chef dinners, actual tables designed by artists, wine get-away weekends, and a week in Mexico. 

Save your seat now and bring some friends.

Saturday
Mar102012

March's "Tongue n Cheek" Dinner

 

Chef Bob Rogers from Masselow's at Northern Quest decided to have a bit of fun with the theme for our March 12, 2012 industry dinner.  Here is what he has planned for his Tongue n Cheek dinner:

Passed Hors d’oeuvre
Lobster Canapés
fresh Mango, jalapeño, English cucumber
 
First Course
Beef Tongue Sous Vide
Port wine demi-glace, frizzled Russets
 
Second Course
Creamy Wenatchee Apple and Celeriac Soup
Brioche crouton
 
Third Course
Sous Vide Halibut Cheeks and Beluga Lentils
Belgian endive, caramelized shallot and champagne vinaigrette
 
Intermezzo        
Fresh Lemon and Lavender Sorbet
 
Fourth Course
Braised Kurobuta Pork Cheeks
maple and white truffle glace, pear and cherry chutney, sweet potato mash, braised rainbow chard
 
Fifth Course
Chocolate Chip Cashew Pie
Brie ice cream

Tuesday
Feb212012

The Great Diaper Caper


One of the most amazing care projects this past month was pulled off by a group of six women who surprised a server with bags and bags of diapers just less that a week before she left for maternity leave.  The manager at her restaurant did a little investigating to find out what would be most helpful and arranged for the women to smuggle diapers and other gifts into the server's section one night.  At the end of the meal the bags appeared.  Talk about huge grins all around.  This was a pilot care project for our TASTE AND SEE groups... and it worked!  If you are part of a small group or would like form one to work with Big Table to provide care throughout the year, let us know.  Here is part of the email report afterwards from one the, well, Diaper Ladies:

It was soooo much fun!!  The staff who knew were just fantastic with us, and I think loved being in on the surprise!  We each just carried in our own shopping bag, and put them under the table.  We decided to surprise her at the very end when she brought our checks, and when she started to thank us for coming, I said, “Wait, we’ve got one more question for you . . . what’s your baby boy’s name going to be?”  She told us, and then I said, “ Also, we were wondering if you’ve ever heard of Big Table?”  She hadn’t, so I told her the basic premise behind it,and said that we had heard through them that she and her husband had some needs since they were having their first baby.  I said, “So we’re here to celebrate you and your baby”, and she just got the most puzzled look on her face!  Then we all pulled out our bags, put them on her end of the table.  She said “who are you?”, as she was laughing out of sheer joy, and another server came up and said, “Do you guys know her or are you just being nice?”!!  That was priceless!

Monday
Jan302012

Tips - Read On Only If You Attend Church

KEVIN WRITES: For several years before Big Table, I worked both as a restaurant critic and a pastor, and the fastest way to end any conversation with people working in the restaurant industry was to mention my second job.  It took me a while to figure out what had gone wrong in those conversations, but I finally did, with the help of Annie, a waitress who grew up in the same Montana church I did.

"I beg not to work Sunday shifts," she confessed.  "We all do."

A friend this morning sent me a link to a blog post that suggests that Annie's experience is far from the exception.  It just may be that the people most easily identifed as Christians are often the stingiest tippers on the planet.  Here is a quote from the larger post entitled The Bait and Switch of Contemporary Christianity:

"The point is that one can fill a life full of spiritual activities without ever, actually, trying to become a more decent human being. Much of this activity can actually distract one from becoming a more decent human being. In fact, some of these activities make you worse, interpersonally speaking. Many churches are jerk factories.  

Take, for example, how Christians tip and behave in restaurants. If you have ever worked in the restaurant industry you know the reputation of the Sunday morning lunch crowd. Millions of Christians go to lunch after church on Sundays and their behavior is abysmal. The single most damaging phenomenon to the witness of Christianity in America today is the collective behavior of the Sunday morning lunch crowd. Never has a more well-dressed, entitled, dismissive, haughty or cheap collection of Christians been seen on the face of the earth.  

I exaggerate of course. But I hope you see my point. Rather than pouring our efforts into two hours of worship, bible study and Christian fellowship on Sunday why don't we just take a moment and a few extra bucks to act like a decent human being when we go to lunch afterwards? Just think about it. What if the entire restaurant industry actually began to look forward to working Sunday lunch? If they said amongst themselves, "I love the church crowd. They are kind, patient and very generous. It's my favorite part of the week waiting on Christians." How might such a change affect the way the world sees us? Think about it. Just being a decent human being for one hour each Sunday and the world sees us in a whole new way.  

But it's not going to happen. Because behavior at lunch isn't considered to be "working on your relationship with God." Behavior at lunch isn't spiritual. Going to church, well, that is working on your relationship with God. But, as we all know, any jerk can sit in a pew. But you can't be a jerk if you take the time to treat your waitress as if she were your friend, daughter or mother."

The author, Richard Beck, is skeptical that this will ever change.  If you attend church and eat out, you can change that.  How about setting 20% as your standard tip and round up from there?  If you already tip generously, thanks.

By the way, the cartoon at the top is a sketch I based on one commerically available by Elmer Parolini.  The credit for the line and the layout are his.

 

Saturday
Jan212012

The Menu For January 23rd's "Winter White" Dinner

Chef Sylvia Wilson from Feast Catering had a creative idea for our next Big Table dinner.

"What about an all white menu?" she asked.

I was skeptical. "Wouldn't that be a bit bland?"

She assured me it wouldn't, and from the looks of the menu for this Monday, she is right.  It looks wonderful and anything but bland.  Wilson pulled in Tony Brown from Mizuna to help and asked Gina Garcia from Chaps and Cake to create the dessert course.

 

Passed Hors d’oeuvres
white bean tartine, white pesto, fried mint and lemon
goat cheese gougeres, pinenut butter, apple, celeriac
 
First Course
seared jumbo sea scallop
with parsnip puree, rosemary oil, meyer lemon
 
Second Course
winter white salad with endive, pear, fennel, stilton blue cheese,
marcona almonds, and a white balsamic vinaigrette
 
Third Course
cauliflower bisque with sage, brown butter
and a garlicky crouton
 
Intermezzo
spanish white gazpacho, almonds, verjus

Fourth Course
white miso black cod, smoked shiitakes, potato sun choke mash,
pearl onions, enoki mushrooms, and a truffle vinaigrette
 
Fifth Course
poached pear napoleon with ginger sabayon

 

Passed Hors d’oeuvres

white bean tartine, white pesto, fried mint and lemon
goat cheese gougeres, pinenut butter, apple, celeriac 

 

First Course

seared jumbo sea scallop  

with parsnip puree, rosemary oil, meyer lemon 

 

Second Course

winter white salad with endive, pear, fennel, stilton blue cheese,

marcona almonds, and a white balsamic vinaigrette

 

Third Course

cauliflower bisque with sage, brown butter

and a garlicky crouton

 

Intermezzo

spanish white gazpacho, almonds, verjus

 

Fourth Course

white miso black cod, smoked shiitakes, potato sun choke mash, pearl onions, enoki mushrooms, and a truffle vinaigrette

 

Fifth Course

poached pear napoleon with ginger sabayon