Dessert is the main course. On Friday, Sept. 7, member Stephanie Clancy will be hosing the first meeting of the Sweets Society. It's the sweet kickoff to quarterly gatherings, where participants will indulge in specialty desserts created by Bellevue Club chefs.
"My whole life I've been a dessert girl," Stephanie said. "When I reached my 20s I began to take many cooking classes, most of which centered around pastry and desserts." Stephanie went on to train at Le Cordon Bleu in London, but while she was there, she discovered how physically demanding creating sweets could be.
"When the course was over and I had my certificate, I decided not to pursue pastry professionally, but to keep it as something I loved," she said. "So I married a chef instead."
Stephanie's husband, Tim Clancy, is best known for his Italian cuisine as head chef at Il Terrazzo Carmine. But he also dabbles in Stephanie's favorite course. "He keeps me in good food and wonderful desserts on a regular basis!" she said.
But her inspiration for forming a whole society dedicated to goodies started in England while on a garden tour of the Cotswolds. "Pudding Club" read a sign. What she learned was that the group met monthly over dessert, coffee, tea and company. "I knew this type of thing was for me," she said.
Executive Chef Paul and team will be preparing an assortment of seasonal desserts for the first event—dessert for dinner. The chefs will be available to discuss each confection and even provide recipes.
The Sweets Society hopes to meet on a quarterly basis, indulging next in holiday fare around December. The meetings are spaced out, so there's no need for guilt about eating ice cream for dinner. It's what every child aspires to do, after all.
If you'd like to attend on Friday, Sept. 7, at 6:30, contact Membership Director Kaarin Keil at email@example.com. Society admission is $20.
Executive Chef: Paul Marks | firstname.lastname@example.org
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