last night we tried chef ethan's new place on queen anne hill before going to the opera. C&C were with us. chef was busy with another event but angela was there so we go tot chat with her for a few minutes.
HTCAW is kinda neat. the concept is something i haven't really experienced at a restaurant before. the idea i had was 'tappa night' - meaning small portions, or lots of appys. it was kinda like that but not really.
they recommend, in a party of 4, to order 8 items, all are shared for the table - well, you could keep one to yourself, but where's the fun in that? we ordered 8+ plates, prosecco to start and then red wine for the remainder of the meal.
the food comes out in whatever order hte kitchen makes them, and continues to come to your table over the course of the experience. we had requested 2 to start with the prosecco and we got 1 of them ok, the 2nd came a little later in the meal. oh well.
there's no way i'm going to remember the order they arrived, except for the almonds, so i'm just going to list them of as they appear in order on the menu.
1. fried almonds - i think these were marcon almonds but don't hold me to that
2. Columbia City Bakery Focaccia Bread w/Arbequina Olives, Sicilian Olive Oil
3. Prosciutto di Parma w/reggioanno parmiggiano
4. Soft Boiled Eggs w/Anchovy Mayonnaise
5. Panini w/Bresaola, Montasio
6. Tagliatelli w/Clams, Garlic, Chilies
7. strozzapretti - think something close to a carbonnara
8. cavaletti - (small shell pasta) w/ olive, prawns and red sauce
9. Beef Carpaccio w/Shaved Reggiano, Celery, White Anchovy
10. seared scallops w/Celery Onion Relish, Golden Raisins, Pine Nuts
and for dessert we shared across the table
1. pine nut gelato
2. blood-orange pannacotta
all i can say is "2 thumbs up"!
Sunday, January 11, 2009
Thursday, January 1, 2009
12/31/08 The Herbfarm
as soon as we knew ma was going to be here for the new year matt made reservations at the herb farm for us for new year's eve dinner. OH MY GOSH. that pretty much sums it up. i remembered to take the camera - yay! - so now y'all will know i'm not exagerating what i'm telling you.
the tour started at 7.30, an hour later than normal. and we got there just before carrie started it. in the winter months they serve hot cider insead of a punch for this, and they had some last night. but they also had wine available. everyone was decked out in fancy outfits and tuxes, too. as carrie's getting ready to launch into her 'garden tour' she sees matt and they exchange 'happy new year, good to see you again's. i heard the couple behind us comment on the fact that we seemed to know each other - yes we seem to attend the herb farm dinners with regularity. anyway, we were seated in our usual table. the gal that was supposed to seat us didn't know our name and didn't catch it when i said 'stoecker' but as she was just getting it carrie comes up and just waves 'you know where it is' and we laughed.
here are a few general pics of the Herb Farm and the start of our evening.
BubbleShare: Share photos - Easy Photo Sharing
it turns out there's a history to a special New Year's Eve guest at the Herb Farm. an opera singer. apparantly there was a singer who'd come and spend NYE with them at the old location in Fall City so they kept with tradition when they moved to Woodinville and have invited someone, but always an opera person, to come and basically 'sing for their supper' that night. last night we were audience to baritone Patrick Carfizzi. He was Frank in his Seattle Opera debut of Die Fledermaus. he's going to appear in january's opera The Pearl Fishers, and he hinted about a couple down the line that's been talked about but no contract signed yet. How do i know this? well, after one of his songs i went over to talk to him. he reminded me of fledermaus, and i asked him, if he didn't mind, if he'd have chance to spare a few miutes, if he'd stop by our table. i knew matt (and ma) would enjoy a few mintutes' chat. he said no problem and followed me back to our table. he told us about the operas upcoming, and we joked and talked about a few other things. apparantly the cast when put together for fledermaus was originally planned on being lohengrin, but they [the cast] thought it'd be fun to do something light-hearted and fledermaus it became! he was very nice, funny, and we're looking forward to hearing him be the bad guy in a couple weeks.
our dinner: The Moon and the Stars
Bubbles and Pearls
Mona Stone's Scallop with Champagne Butter and Golden Char Caviar
Kushi Oyster wtih Vodka Pearl adn Wasabi Granite
White Sturgeon Caviar, Cream Mousse and Fines-Herbes Rye Crumbs
served with
Champagne: 1998 Veuve Clicquot Ponsardin, La Grade Dame
Carfizzi: Some Enchanted Evening from South Pacific
BubbleShare: Share photos - Play some Online Games.
Crab Under Glass
Drayton Harbor Eelgrass Crab Under Chilled Bay-Apple Gel
with Salt Herring and Sunchoke Cream in Brik Pastry
served with
2005 Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
BubbleShare: Share photos - Find great Clip Art Images.
Encore, Albacore Ashore!
Caraway-Scented Pacific Albacore Confit and Rillettes
with House-Cured Lardo, Beets, and Truffled Soft-BOiled Herbfarm Egg
served with
2006 SchloBgut Diel, Dorsheimer Goldloch, Spatlese, Nahe, Germany
Carfizzi: Someone to Watch Over Me
BubbleShare: Share photos - Easy Photo Sharing
New Year's Eve Pork Belly
18-Hour Pork Belly with Northwest Hoppin' John and Boletus Sauce
served with
2005 Vieux Telegraphe Chateauneuf-Du-Pape, La Crau
Carfizzi: Old Man River
BubbleShare: Share photos - Find great Clip Art Images.
Dom Perignon "Martini"
Lemon Gernaium Olive with Currant Pimento on Lavendar Toothpick
2000 Champagne Dom Perignon
Carfizzi: If Ever I Would Leave You and
Dream the Impossible Dream from Camelot
BubbleShare: Share photos - Easy Photo Sharing
Our Evolving Frontier: Bison, Beef, Wagyu
Red-Wine Poached Bison Tenderloin with Crispy Bone Marrow
Wood-Grilled Grass-Fed Ribeye with Winter Squash Puree
24-Hour Wagyu Short Rib with Black Trumpet Mushroom Sauce
served with
1999 Leonetti Cellars Cabernet Sauvignon, Walla Walla Washington
BubbleShare: Share photos - Easy Photo Sharing
Foie Gras & Sugar Beet Marshmallow
Shaved River's Edge Mountain Goat Tomme and White Alaba truffle
with Beet Reduction Sauce
served with
1996 Royal Tokaji, Tokaji Aszu 6 Puttonyos, Szt. Tamas
matt was talking with lisa the last time he was there for the mushroom dinner. he had asked her to pull out a bottle of tokaji for him to purchase the next tme we were there. as it turns out she didn't have any more of that particular vintage left, but she thought it would go well with this course, and since she knew we were going to be there decided to make it part of the dinner!
BubbleShare: Share photos - Play some Online Games.
Auld Lang Syne: Welcome 2009
sung with gusto at midnight
midnight toast: Champagne Duval-Leroy Rose De Saigne
BubbleShare: Share photos - Easy Photo Sharing
somewhere here between the toast and next course we heard patricio playing 'recuerdos de la alhambra'. he looked over to where we were sitting and when he saw we were 'watching' he smiled. matt requested him to play the 2nd mvmt of a vivaldi piece which he did soon after.
Aideu, and How are You?
Bittersweet-Star Anise Chocolate Goodbye and Mile Chocolate Hello Terrine
with Cognac Ice Cream and Douglas Fir Porter Sauce
BubbleShare: Share photos - Find great Clip Art Images.
chef luce was making rounds of the tables about now, and when he got to our table matt asks him about the corn souffle thin he'd prepared for us last summer and if we could possibly know how he did it becuase it was so sublime. he was very gracious and offered to email matt the recipe. no sooner had we finished that when i hit him with flat stanley. angela's behind us and as i'm lifting FS up off the table she giggle and utters "Flat Stanley!" she thought it was great, and chef wonderfully agreed to pose with him for a picture.
Coffee, Teas and Infusions
with
A Selection of Small Treats
Bay-Fig Shortbread
Alaskan Sea Salt Caramel
Dark Chocolate Champagne Truffle
Pink Peppercorn White Truffle
Smoked Tea Milk Chocolate Truffle
served with
1993 Cave De L'Abbe Banyuls, Christian Reynal, Grand Cru, France
BubbleShare: Share photos - Easy Photo Sharing
after dinner was over, when people were leaving and the staff was starting to clean up a little i noticed patricio standing to the side of the room not doing anything. lisa and matt were still talking about orchestra, so i got patricio's attention and he came over. matt asks him 'the 3 of us are musicians and play with microsoft orchesta, and we think you'd be a blast to perform the rodrigo concerto with us!' patricio was surprised, but grinned from ear to ear. 'that's a lot of work!' he said right now he's playing piano during the day, and he used ot play trumpet in a jazz ensemble. who knew! he said he'd think about it, so we'll have to keep reminding him :-)
every dinner we've had at the herb farm has been terrific. i can honestly say, hands down, this one was the best. with the exception of the oyster i ate everything on my plates (ok, i brought home all but the champagne truffle from the variety of sweets course).
the tour started at 7.30, an hour later than normal. and we got there just before carrie started it. in the winter months they serve hot cider insead of a punch for this, and they had some last night. but they also had wine available. everyone was decked out in fancy outfits and tuxes, too. as carrie's getting ready to launch into her 'garden tour' she sees matt and they exchange 'happy new year, good to see you again's. i heard the couple behind us comment on the fact that we seemed to know each other - yes we seem to attend the herb farm dinners with regularity. anyway, we were seated in our usual table. the gal that was supposed to seat us didn't know our name and didn't catch it when i said 'stoecker' but as she was just getting it carrie comes up and just waves 'you know where it is' and we laughed.
here are a few general pics of the Herb Farm and the start of our evening.
BubbleShare: Share photos - Easy Photo Sharing
it turns out there's a history to a special New Year's Eve guest at the Herb Farm. an opera singer. apparantly there was a singer who'd come and spend NYE with them at the old location in Fall City so they kept with tradition when they moved to Woodinville and have invited someone, but always an opera person, to come and basically 'sing for their supper' that night. last night we were audience to baritone Patrick Carfizzi. He was Frank in his Seattle Opera debut of Die Fledermaus. he's going to appear in january's opera The Pearl Fishers, and he hinted about a couple down the line that's been talked about but no contract signed yet. How do i know this? well, after one of his songs i went over to talk to him. he reminded me of fledermaus, and i asked him, if he didn't mind, if he'd have chance to spare a few miutes, if he'd stop by our table. i knew matt (and ma) would enjoy a few mintutes' chat. he said no problem and followed me back to our table. he told us about the operas upcoming, and we joked and talked about a few other things. apparantly the cast when put together for fledermaus was originally planned on being lohengrin, but they [the cast] thought it'd be fun to do something light-hearted and fledermaus it became! he was very nice, funny, and we're looking forward to hearing him be the bad guy in a couple weeks.
our dinner: The Moon and the Stars
Bubbles and Pearls
Mona Stone's Scallop with Champagne Butter and Golden Char Caviar
Kushi Oyster wtih Vodka Pearl adn Wasabi Granite
White Sturgeon Caviar, Cream Mousse and Fines-Herbes Rye Crumbs
served with
Champagne: 1998 Veuve Clicquot Ponsardin, La Grade Dame
Carfizzi: Some Enchanted Evening from South Pacific
BubbleShare: Share photos - Play some Online Games.
Crab Under Glass
Drayton Harbor Eelgrass Crab Under Chilled Bay-Apple Gel
with Salt Herring and Sunchoke Cream in Brik Pastry
served with
2005 Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
BubbleShare: Share photos - Find great Clip Art Images.
Encore, Albacore Ashore!
Caraway-Scented Pacific Albacore Confit and Rillettes
with House-Cured Lardo, Beets, and Truffled Soft-BOiled Herbfarm Egg
served with
2006 SchloBgut Diel, Dorsheimer Goldloch, Spatlese, Nahe, Germany
Carfizzi: Someone to Watch Over Me
BubbleShare: Share photos - Easy Photo Sharing
New Year's Eve Pork Belly
18-Hour Pork Belly with Northwest Hoppin' John and Boletus Sauce
served with
2005 Vieux Telegraphe Chateauneuf-Du-Pape, La Crau
Carfizzi: Old Man River
BubbleShare: Share photos - Find great Clip Art Images.
Dom Perignon "Martini"
Lemon Gernaium Olive with Currant Pimento on Lavendar Toothpick
2000 Champagne Dom Perignon
Carfizzi: If Ever I Would Leave You and
Dream the Impossible Dream from Camelot
BubbleShare: Share photos - Easy Photo Sharing
Our Evolving Frontier: Bison, Beef, Wagyu
Red-Wine Poached Bison Tenderloin with Crispy Bone Marrow
Wood-Grilled Grass-Fed Ribeye with Winter Squash Puree
24-Hour Wagyu Short Rib with Black Trumpet Mushroom Sauce
served with
1999 Leonetti Cellars Cabernet Sauvignon, Walla Walla Washington
BubbleShare: Share photos - Easy Photo Sharing
Foie Gras & Sugar Beet Marshmallow
Shaved River's Edge Mountain Goat Tomme and White Alaba truffle
with Beet Reduction Sauce
served with
1996 Royal Tokaji, Tokaji Aszu 6 Puttonyos, Szt. Tamas
matt was talking with lisa the last time he was there for the mushroom dinner. he had asked her to pull out a bottle of tokaji for him to purchase the next tme we were there. as it turns out she didn't have any more of that particular vintage left, but she thought it would go well with this course, and since she knew we were going to be there decided to make it part of the dinner!
BubbleShare: Share photos - Play some Online Games.
Auld Lang Syne: Welcome 2009
sung with gusto at midnight
midnight toast: Champagne Duval-Leroy Rose De Saigne
BubbleShare: Share photos - Easy Photo Sharing
somewhere here between the toast and next course we heard patricio playing 'recuerdos de la alhambra'. he looked over to where we were sitting and when he saw we were 'watching' he smiled. matt requested him to play the 2nd mvmt of a vivaldi piece which he did soon after.
Aideu, and How are You?
Bittersweet-Star Anise Chocolate Goodbye and Mile Chocolate Hello Terrine
with Cognac Ice Cream and Douglas Fir Porter Sauce
BubbleShare: Share photos - Find great Clip Art Images.
chef luce was making rounds of the tables about now, and when he got to our table matt asks him about the corn souffle thin he'd prepared for us last summer and if we could possibly know how he did it becuase it was so sublime. he was very gracious and offered to email matt the recipe. no sooner had we finished that when i hit him with flat stanley. angela's behind us and as i'm lifting FS up off the table she giggle and utters "Flat Stanley!" she thought it was great, and chef wonderfully agreed to pose with him for a picture.
Coffee, Teas and Infusions
with
A Selection of Small Treats
Bay-Fig Shortbread
Alaskan Sea Salt Caramel
Dark Chocolate Champagne Truffle
Pink Peppercorn White Truffle
Smoked Tea Milk Chocolate Truffle
served with
1993 Cave De L'Abbe Banyuls, Christian Reynal, Grand Cru, France
BubbleShare: Share photos - Easy Photo Sharing
after dinner was over, when people were leaving and the staff was starting to clean up a little i noticed patricio standing to the side of the room not doing anything. lisa and matt were still talking about orchestra, so i got patricio's attention and he came over. matt asks him 'the 3 of us are musicians and play with microsoft orchesta, and we think you'd be a blast to perform the rodrigo concerto with us!' patricio was surprised, but grinned from ear to ear. 'that's a lot of work!' he said right now he's playing piano during the day, and he used ot play trumpet in a jazz ensemble. who knew! he said he'd think about it, so we'll have to keep reminding him :-)
every dinner we've had at the herb farm has been terrific. i can honestly say, hands down, this one was the best. with the exception of the oyster i ate everything on my plates (ok, i brought home all but the champagne truffle from the variety of sweets course).
12/26/08 Cafe Juanita
we took ma to CJ for dinner while she was up here. it was, as always, just divine. a quick run down of our menu will follow. chef holly wasn't there that night, but we did meet sean, the pastry chef. turns out he foud my other CJ posts and we started a dialog.
aperitif
matt and ma
quince belini with lardo crostini
appetizer
Wagyu Beef Tongue Tonnato - the flavor was ok, but to me i couldn't do the texture. it was a little slimy to me.
Seared Foie Gras with Quince, Candied Ginger and Cocoa nibs - perfect as usually
and then we ordered off the menu a duck egg al forno - think poached egg on toast with creme
pasta
ma had the soup
matt had the Organic Acquerello Risotto with Butternut Squash - delicious, but i still think the barolo (barbaresco?) risotto is my favorite!
fish/meat/fowl
ma had the Saddle of Oregon Lamb with Goat Cheese Leek Tortino, Pomegranate and Toasted Rosemary,
i had the Young Chicken Farcito with sweetbreads, Farro and Chestnuts and Foie Gras Huckleberry Sauce
matt had the special - pan-seared skate wing (don't know what a skate is? you know what a manta ray is? they're in the same famly.) with brown butter and avacado puree. not too bad. kinda like soft scallops in texture, but tasted prtty good.
dessert
matt had coffee and a mix of brown sugar and olive oil gelato
ma and i ad sean's hot cocoa
sean came out before the dessert order to meet us. i was hoping they had some toasted aboio rice gelato but with the snow and being closed a few days htey were down on a couple things and that was one of them. oh well. he did offer to put a scoop of the olive oil gelato on matt's (actually for all of us but ma and i just couldn't et anythign else) bolw with his order. so when the dessert came out he sent us a plate of annis biscotti to share. that was super nice! thank you sean!
as it was i did bring home 1/2 my chicken! we had a bottle of wine a kittery? something like that to drink for dinner, too
since this was really the 1st time we had gotten out of the house due to the snow and ice we took flat stanley with us and we got a pic of him while we were there.
aperitif
matt and ma
quince belini with lardo crostini
appetizer
Wagyu Beef Tongue Tonnato - the flavor was ok, but to me i couldn't do the texture. it was a little slimy to me.
Seared Foie Gras with Quince, Candied Ginger and Cocoa nibs - perfect as usually
and then we ordered off the menu a duck egg al forno - think poached egg on toast with creme
pasta
ma had the soup
matt had the Organic Acquerello Risotto with Butternut Squash - delicious, but i still think the barolo (barbaresco?) risotto is my favorite!
fish/meat/fowl
ma had the Saddle of Oregon Lamb with Goat Cheese Leek Tortino, Pomegranate and Toasted Rosemary,
i had the Young Chicken Farcito with sweetbreads, Farro and Chestnuts and Foie Gras Huckleberry Sauce
matt had the special - pan-seared skate wing (don't know what a skate is? you know what a manta ray is? they're in the same famly.) with brown butter and avacado puree. not too bad. kinda like soft scallops in texture, but tasted prtty good.
dessert
matt had coffee and a mix of brown sugar and olive oil gelato
ma and i ad sean's hot cocoa
sean came out before the dessert order to meet us. i was hoping they had some toasted aboio rice gelato but with the snow and being closed a few days htey were down on a couple things and that was one of them. oh well. he did offer to put a scoop of the olive oil gelato on matt's (actually for all of us but ma and i just couldn't et anythign else) bolw with his order. so when the dessert came out he sent us a plate of annis biscotti to share. that was super nice! thank you sean!
as it was i did bring home 1/2 my chicken! we had a bottle of wine a kittery? something like that to drink for dinner, too
since this was really the 1st time we had gotten out of the house due to the snow and ice we took flat stanley with us and we got a pic of him while we were there.
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