Boeing hospitality

CEBU, Philippines - Cathay Pacific is one of the giants in the airline industry and therefore one of the preferred clients of Boeing. So, when we arrived in Seattle, Washington, with the Delivery Team of a B777-300 ER for CX, we were feted with well-prepared lunches and dinners during our two-day stay, with a visit to their sprawling factory, adjacent to the airport at Everett.

Soon after arrival, we walked over to our Boeing Welcome Dinner in the second level function room of Purple Café & Wine Bar. For starters, we had bruschetta – of goat cheese, arugula and roasted grapes! Along with a Seattle delicacy – sweet meat of the deep sea Dunganess crab, made into cakes, with an interesting dip. I chose a Shiraz from the local wineries that abound in the environs of the state of Washington. Then came the salad choice of a Caesar or mixed greens with sun-dried tomato vinaigrette. I chose the Caesar and found the croutons chunky and flavorful.

Among the entrées were Creamy Basil Pesto Pasta of tagliatelle, pomodoraccio tomato, pine nuts, lemon zest and Parmigiano-Reggiano cheese with chicken or sautéed prawns; King Salmon with corn succotash, arugula greens and cream of red pepper; and my choice: Grilled Fillet Mignon with delicious patty pan squash and tomato salad in Syrah demi-glace. By this time, I had switched to a cabernet sauvignon with a smooth body. I found the Shiraz a bit too tannic.

Dessert was a choice of sea salt caramels (my hands-down choice!) – chewy caramel cube crusted with sea salt on top…heavenly tandem!; watermelon sorbet with coconut lime shortbread cookies; lemon cream tart (it looked tantalizing) of almond crust and toasted meringue.

The Formal Delivery Dinner the next night at the fantabulous Museum of Flight featured Asian Spiced Tuna with Green Papaya in Kafir Lime Vinaigrette – as amuse bouche, followed by a salad of mixed local greens made interesting by apple tidbits, toasted aromatic hazelnuts, and excellent Rogue River Bleu Cheese in white balsamic vinaigrette. I paired these with their 2011 Dunham Shirley Mays Chardonnay.

Entrée was a melt-in-your-mouth roast fillet of beef and a creamy fillet of Alaskan Halibut. I switched to the 2009 De Lille Cellars D2 Red Blend.

Dessert was a so-so Passion Fruit Mousse but the Macadamia Tart was delicious, surrounded by freshly picked berries of summer – raspberries, blueberries, strawberries.

Thank you, Boeing, for such gracious hospitality! (FREEMAN)