CONGRATULATIONS  to the winner of the Peoples’ Choice Award at the Bite of Apprenticeship: Maximilien French Café (Chef Willy Boutillier and Apprentices Nick Mauceri and John Yu) and Trident Seafoods (Chef Christophe Degoix and Apprentice John Yu; yes, John works at both establishments). View winners pictures below.

Although usually held in the Spring, 2006’s Bite of Apprenticeship was held Monday, November 13th at Renton Technical College.  The Bite this year was a Dine-Around-the Kitchen with 8 stations serving gourmet tastes of absolutely outstanding food!  8 Sponsoring Houses with 14 Apprentices participated.  In addition, 6 Apprentices were volunteers at the Bite.

Participating houses were:

1. Marriott Sea Tac, Chef James Neighbor and Apprentice Yenise Abadi serving Autumn Pumpkin Soup and Roast Pork Loin with Caramelized Onion Mash and Port Gorgonzola Sauce.
   
2. Rainier Golf & Country Club, Chef Sean Rogers and Apprentices Anthony Eads and Evan Trotter serving Shrimp in Lobster Sauce with Rice; Ahi Tuna with Mango and Green Apple Slaw; and Panna Cotta for dessert.
   
3. Tacoma Country & Golf Club, Chef Tracey Stephenson and Apprentices Jason Blessum and Ryan Hatcher serving Crab and Avocado Towers.
   
4. Eurest, Chef Jason Cooley and Apprentices Carol Jenkins, Debra Chavez and Deanna Hulon serving Crispy Duck with Rick Buns and Tat Soi Salad.
   
5. Emerald Heights, Chef Steve Guptil and Apprentices Chole Carrillo and Jeff Partin serving Smoked Chicken Spring Rolls with Grilled Pineapple Dipping Sauce; Sugar Cane Prawn Skewers on Green Papaya Salad; and Saigon Meatballs with Sweet Chili Dipping Sauce.
   
6. Maximilien French Café, Chef Willy Boutillier and Apprentices Nick Mauceri and John Yu serving Black Cod with Savoy Wild Mushroom Medley with Leek Emulsion Sauce.
   
7. Trident Seafoods, Chef Christophe Degoix and Apprentice John Yu  serving Black Cod with Savoy Wild Mushroom Medley with Leek Emulsion Sauce. **(Maximilien and Trident worked together and presented together.)**
   
8. Salty’s on Alki, Chef Jeremy McLachlan, represented by Pastry Chef Jane Gibson and Sous Chef Paolo Carey-DiGregorio and Apprentices Jose Pruneda and Kyle Lanning serving Scallops with Candied Ginger, Chayote and Carrot; Spicy Ahi with Three Chili Coulis; and various chocolates and sweets.

The Bite was also proud to be able to pour tastes of Washington Hills wines, generously supplied by Jill Anderson of Precept Brands of Wallingford.

Wonderful beer was provided by Dennis Gallagher of Gallagher’s  Where You Brew in Edmonds.  And the aromatic coffee was provided by Brent McDaniel of Boyd Coffee of Tacoma.

A lot of delicious fun was had by all.  Chefs Steve Lammers and John Jensen put together a raffle that raised nearly $200. Thank you to Chefs Lammers and Jensen!!!

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