To Savor tomorrow | spring 2016
Russian spies, vintage airliners, sexy stewardesses, dashing agents, 60s style cocktails, and a delicious four course meal.
A fast paced comedy of international intrigue in the style of the classic James Bond films await those who wish “To Savor Tomorrow”. Nordo's Culinarium will be transformed into the comfy retro cabin of a Boeing 707 Stratocruiser where global superpowers will fight over the food of the 21st century.
"Passengers" will enjoy a flight of cocktails paired with four courses of modernist international cuisine inspired by the food of 50 years ago - all reimagined with the finest ingredients and the magic of molecular gastronomy. Courses include Bolshevik Blini with sauerkraut and beet caviar, the All-American Pork-Belly Meatloaf, and a De-Constructed Won Ton Soup to name a few, culminating in an unforgettable evening.
As award-winning composer Annastasia Workman channels the music of Henry Mancini, the audience follow the trails of 3 spies as they scheme to steal the secrets of genetic modification. A fun and immersive food theatre experience unlike anything else in Seattle, "To Savor Tomorrow" is the perfect event to take a date to, bring a group to, or just fly solo.
PIMENTO CHEESE BALL
With Mama Lil's Peppers & Toasted Hazelnuts
BLOODY MARY JELLY SHOT
Tomato Water, Agar, Horseradish, Vegan Worcestershire, Crystal Hot Sauce, pickled Asparagus, Monopolowa Vodka
*Gluten Free Buckwheat Blinis available, ask your stewardess
3 Buckwheat Blinis: Orange and Saffron Yogurt with Beet Caviar, Dill Yogurt and Smoked Salmon Meringue, and Caraway Elleno’s Greek Yogurt with House Made Sauerkraut.
(v) Roasted Vegetable Consommé with Lemongrass and Ginger
CHINESE TEA NOODLES
House Made Chinese Black Tea Glass Noodles in Dungeness Crab & Pork Consommé served with Bok Choy, Scallion Oil, & Hoisin Sauce
(v) Knock you flat Vegetarian Meatless-loaf with mushrooms, walnuts, cheddar, gruyere, served with Golden Potato Puree and Pea Crisps
OLD GLORY'S ROAST BEEF & POTATOES
Painted Hills Sirloin Tip with Golden Potato Puree and Green Pea Crisps served with Horseradish and Mushroom Gravy (If you are adverse to Medium Rare, please let your server know)
“Oblong Yellow Cake” stuffed with Intrigue Chocolate Bourbon Whipped Cream.
Richard Nguyen Sloniker
Professor Peter Proudhurst
ARTISTIC TEAM AND CREW
Playwright, Set Design
Food Design, Chef
Composer, Music Director
Dining Room Manager