Saturday, June 1, 2019 — 6PM

Chef's Table Private Event

Southeast Asia Soiree


Amuse Bouche

A surprise treat, compliments of the Chef

First — A Trio of Local Mushrooms

Grilled. Fried. Pickled. - Served w/ Miso Aioli

Second — Ahi Tuna Carpaccio

Thin-sliced, marinated Sashimi-grade Ahi Tuna accented with sambal, sesame, & kukui candlenut, paired w/ a delicate spring salad of pea shoots, slivered onions, orange segments, & ponzu vinaigrette

Third — Arroz Gordo

Macanese Paella - Rice cooked in stock until crispy. Topped with turmeric chicken, Portuguese linguica sausage, prawns, clams, tea eggs and pork

Finale — Dessert

Sorbet of Thai basil-steeped coconut water & lime w/ candied puffed rice cookie

Thank You

A gift of traditional Philippine coconut candy, made in-house by Mama Jeannie

$30 per person Limited seating available

Meet the chefs

John Wilson

Pacific Northwest native, outdoorsman, urban farmer, & graduate of Oregon Culinary Institute, with 10+ years professional work experience including work under local Chefs Deb Greene, Celeste Shaw and Anna Vogel.

"Mama Jeannie" Choi

Third-generation restauranteur, born in South Korea, world traveler, corporate hotel and hospitality industry veteran. Wife and business partner to Spokane local Tony Choi.

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