Artists Repertory Theater

June 04, 2008 When Artists Repertory Theater contacted Food In Bloom to cater their annual fundraising gala, we all agreed on one thing: the dinner had to be dramatic. A seated dinner for 170 guests in Artists Repertory Theater's newly remodeled 2nd stage lobby, with white linens, red roses and fine china set the stage for the evening's entertainment where the dinner was the star of the show.

Enter Chef Robert Reynolds, local Portland "celebrity chef," cookbook author, restaurateur, and operator of The Chef's Studio school of cooking. Chef Reynolds heeded the call of Artists Repertory Theater to design a menu to surprise & delight the guests with unexpected ingredients, flavor combinations & presentation. Food In Bloom welcomed the opportunity to think outside the box, collaborate with Chef Reynolds, and create a dining experience the guests won't soon forget.

Here's what Event Chairperson Mary Roberts had to say about the experience:

"...as for the night of the event, the meal was excellent. The tables were gorgeously set, the drinks were happily and skillfully served, each course of the meal was beautifully prepared and presented, and the service was courteous and polished. ... your executive chef and team took on each challenge with good humor and a can-do attitude. We would highly recommend you to others as well as look forward to working with you again."

Oh, and the menu? Read on!

1st course: Savory "Poundcake" with mustard cream & macedoine of vegetables
2nd course: Chaufroid D'oeuf: savory mousse whipped & served inside the eggshell
3rd course: Sauteed Corvina Sea Bass over a bed of wilted spinach with "deconstructed catsup"
4th course: Meyer lemon mousse with crispy tuille cookies

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