More than 600 alumni and friends attended the St. Martin’s Gala featuring chef Roy Yamaguchi, known throughout the world for his beautiful restaurants. Throughout the evening, chef Roy offered culinary demonstrations of the five-course gourmet dinner at the stage kitchen.
The menu included hamachi crudo with yuzu kosho aioli and white balsamic prawn burrata crostini; yukuri ahi tataki and matcha soba salad and king crab fennel and arugula salad; cilantro ginger halibut with king oyster mushrooms and seared baby bok choy; slowbraised beef short ribs; marble potatoes; and kale and multicolored Swiss chard.
Eachcourse was paired with specialty wines from sponsors Maryhill Winery, Stottle Winery, Cadaretta and Donedei.
The program included a live auction and the much-anticipated “Feed-a-Mind” paddle raise to generate scholarship funds for St. Martin’s students. The evening’s proceeds were $1.3 million in total.