GOING TO THE BALL

Every year since 1889 the governor of Washington State has hosted a grand inauguration ball marking the end of the electoral process and the beginning of a new administration. 

Miles C. Moore, who served as Territorial Governor at that first ball commented “We are assembled here today to celebrate this event, the most important in the history of Washington, and to put into motion the wheels of the new State Government…Let us not forget in this hour of rejoicing the responsibility that comes with autonomy…” The ball was held at the new but small Odd Fellows Hall.

By 1897 the event was held at the Olympia Hotel’s grand ballroom, where the Populist Governor Elect John R. Rogers insisted that the party be open to all Washington citizens. Governor Rogers refused to wear a silk hat and ride in a shiny carriage. His second inaugural ball, held in 1901, was described by the Morning Olympian as “the greatest social event in the history of the capital city.” 

By 1913 the ball had grown grand enough to require three bands!

Today the menu for the Governor’s Ball buffet reflects the talents of Washington State’s finest chefs and culinary producers. Taylor Shellfish Farms, a 125 year old Washington State family owned company, is honored to be among this esteemed groups of culinarians. 

This event, reflecting the philosophy of that early Governor John R. Rogers, is still an open event with admission tickets priced at a mere $105. It’s a truly grand event with a chance to dance and enjoy the culinary bounty of the Northwest prepared by the State’s best chefs. See you there!

2017 Inaugural Governor’s Ball Menu

Washington State Chefs Association

January 11, 2017

  BATES TECHNICAL COLLEGE

Yukon Gold Blini with Applewood Smoked Bacon & Lavender Goat Cheese

Mediterranean Lamb Boulette with Tzatziki Sauce

Mango & Raspberry Flan with Meyer’s Lemon Shortbread

CASCADIA TECH ACADEMY

Rosemary Skewered Local Sausage with WSU White Cheddar Cheese

Honey-Sambal Glazed Shrimp with Fruit Salsa

Northwest Forest Mushroom & Sweet Onion Tarts

Mini Crepe with Autumn Fruit Cream Compote & Toasted Northwest Hazelnuts

Autumn Fruit & Pomegranate Slaw Bites on House Made Cracked Pepper Crackers

Vancouver Washington Bite: Mini Tortillas, Braised Washington State Beef, Sweet Onions, & Cilantro

CARTERS CHOCOLATES

Sweet Onion & Gorgonzola in Dark Chocolate

Milk Chocolate, Apple Cider, and Layered Coffee (dark) & Cfrea (white) Dipped in White Chocolate

CHEF TAMAS RONYAI

Cauliflower Mini Pancake, Saffron Aioli, Cranberry Hummus filled, Grilled Eggplant Roulade Candied Cranberry & Lime Dust

Mango White Chocolate Tart, Dark Chocolate Dipped Dried Mango Stick, & Blood Orange Meringue Ball

CLEARWATER CASINO

Maple Smoked Duck with Asian slaw, Cilantro, & Raspberry Poppy Seed Soy Dressing

Elk Carpaccio:  Thin Sliced Elk Tenderloin, Stoneground Mustard, Pickled Shallots, & Ginger Blood Orange Gastrique

Cardamon/Pistachio Pastry filled with Mango Gel and topped with Caramelized Mango & Mint

Chili Pepper Chocolate Tea Sandwich filled with Key Lime Curd

COLUMBIA HOSPITALITY - BELL HARBOR CONFERENCE CENTER

Smoked Washington King Salmon Belly with Salish Lodge Honey Glaze

Pickled Cascade Blueberries, Skagit Valley Goat Cheese & Herb Flatbread

Ostrom’s Olympia Shiitake Mushroom & Leek Tart, Beecher’s Pike Place Flagship Artisan Cheese with Essence of White Truffle Oil

LAKE WASHINGTON INSTITUTE OF TECHNOLOGY BAKING ARTS

Assorted Sweets and Treats including Handmade Chocolate Marshmallows, Cookies, and Specialty Candies

LAVISH ROOTS CATERING

Lan-Roc Farms Barbequed Pork Bao: Lan-Roc Pork, Kiwi Cochujang, Cucumber Kimchi

Hamachi Sashimi w/ Yuzu Truffle Curd: Hamachi, Sea Salt, Yuzu, Truffle, Egg Yolk, Farmhouse Butter

Forest Mushroom Miso Dash Shooter: Sno-Valley Mushrooms, Kombu, Miso, Scallions

McNAMARA'S PUB AND EATERY

Corned beef Sliders:  Corned Beef, Coleslaw on a Slider Bun

NORTHWEST CAREER AND TECHNICAL ACADEMY

Peach, Pancetta, Sweet Onion Turnover

Four Cheese Chorizo, Berry Jam, Phyllo Bite

OLYMPIA COLLEGE CULINARY ARTS

Gravlax on Rye Toast

Smoked Trout Mousse in a Cucumber Cup

Crab Gougères

Grilled & Chilled Shrimp in Prosciutto

Scallop Ceviche Shooters

Octopus Seaweed Salad Tarts

Stuffed Mussels

PUGET SOUND SKILLS CENTER

Smoked Salmon Cornet: Cornets filled with Smoked Salmon Garnished with Crème Fraîche, Cured Roe, & Micro Horseradish

Beecher’s Cheese & Bacon Choux Puff: Piped Choux Puffs filled with a Beecher’s Cheese & Bacon Mousse

Roasted Beet Root & Goat Cheese Canapé:  Canapé with Roasted Beet Root, Local Goat Cheese, Chopped Hazelnuts, & Rosemary Salt

RENTON TECHNICAL COLLEGE

Baked Crab-Avocado Rangoon with Mango Sweet & Sour Dipping Sauce

Pan Fried Sweet Rice Cake with Savory Pork Filling

MacDonald Meat Pork Char Siu: Cantonese Roast Pork with Chinese Mustard & Toasted Sesame Seeds

Chinese braised MacDonald Meat Pork Belly on Seasonal Slaw

Fresh Poke Bites

Deviled Tea Eggs with Tea Smoked Salt

SKAGIT VALLEY COLLEGE

House Cured Duck Breast, Apple-Turnip-Fennel Ratatouille, & Blue Cheese

Pastrami Cured Salmon Mini Sandwich with Slaw

Ministers Assorted Mini Éclairs

Almond Petit Fours

SOUTH PUDGET SOUND COMMUNITY COLLEGE

Pork & Shrimp Wontons

Spring Rolls with Plum Sauce

Bulgogi Tacos

Assorted Sushi

TAYLOR SHELLFISH

Assorted Fresh Shucked Oysters on the ½ Shell

Fresh Geoduck

TROPS CHOCOLATE

Belgium Chocolate Dipped Mini Brownies, Graham Cookies with Milk, and Dark & Sea Salted Chocolate