7/1/09 How To Cook A Wolf

(almonds)
Prosciutto di Parma: fiore sardo
























Geoduck: radish, lemon, persian cucumber (oops, we started to dish it up before i took the pic)










Panini: mortadella, taleggio












Trofie: pesto, pine nut, parmesan












Radiatore: lamb shoulder, marjoram












Gnocchi: beef short rib sugo












Seared Halibut: artichoke, controne beans, mint - wow, thank you chef for letting us try this, it was fab!










Roast Duck Breast: caponata, saba












Roast Pork Loin: spring onion, porcini mushroom











Pots de Creme: whipped cream, raspberries

6/26/09 The Herbfarm

tonight's dinner is 'a summer sketchbook'


course I:
idyll for a San Juan Afternoon
(starting at bottom going clockwise)
- geoduck crudo w/lemon thyme dressing & dehydrated sweet pees (yes, the *very* rare typo
- st jude albacore w/pickled erbfarm fillet beans & fennel pollen chip [the best dam potato chip you'll ever have!]
- potato fondant, onion dip & smoked steelhead caviar [thrice fried potato - think 'grown up tator tot!]
- capitello oregon brut w/choice of summer herbs


course II: (missing - no idea why/how i don't have a pic)
wild columbia river sturgeon
- slowly cooked miso-marinated columbia river sturgeon w/wild sea asparagus, and grilled summer squash w/kimichi radish
- 2007 ponzi vineyards pinot blanc, willamette valley oregon


course III:
salmon and Herbfarm Egg Yolk Raviolo w/truffled sweet corn cream
- 2008 soter vineyards north valley rose of pinot noir, oregon








course IV
bernie nash's pastured chicken blanquette
w/ farm savoy cabbage, blue solaize leeks, and creamy champaigne-dijon sauce
- 2005 domaine serene chardonnay, clos du soleil, wilamette valley oregon





















course V:
a study in beef
-(from top clockwise) short rib
- NY strip of Wagyu
- rib eye
with housemade worchestershire glaze, fava bean brandade, roasted beets, and tropia onion rings
- 2006 a maurice malbec, columbia valley, WA




wine with cheese course

















course VI:
fresh sancho-scented chevre w/poppyseed brioche and herbfarm knotweed honey
























course VII:
chidhood revisited
-candied lovage straws w/ finch family farm bing cherry ice cream













course VIII:
strawberry fields
-minted lavendar buttermilk panna cotta with strawberry sorbet, lemon verbena-marinated strawberries and cornmeal shortbread cookie





















course IX:
a selection of small treats (top to bottom)
- pineapple sage-pear pate a fruits
- rosemary-lemon balm fortune cookie
- chicory-bacon milk chocolate foils
- black & white rose geranium truffle
- dark chocolate sour-cherry elixir
- 2007 andrew rich late harvest gewurztraminer columbia valley

6/28/09 Rovers

brunch at rovers













hand-squeezed orange juice, water and coffee














smoked king salmon with chive creme fraiche, capers, asparagus and lavosh












orange brioche french toast with canadian maple syrup

smoked pork loin, carmelized onions and gruyere omelette with potato rissoli

poached eggs with braised pork belly, sauteed spinach and harissa hollandaise with potato rissoli

lamb bacon

mingardises: madelaine, hazelnut chocolate, passion-fruit gelee

6/25/09 Anchovies & Olives

(next time i take the camera!)

think HTCAW only with seafood

brunelli super tuscan to drink,

escolar with white peach & prosciutto,

scallop ceviche with melon mint & radish,

marcona almonds,

focaccia,

cured arctic char with fennel red onion & currants,

striped bass with sea beans, fingerling potato & salsa verde,

black bass with fregola mussels & spicy tomato,

halibut with white corn & geoduck,

gnocci with scallops pork belly tomato & olive.

great meal!

6/24/09 Cafe Juanita

ate wAy 2 much at CJ...

Seared Foie Gras (our usual!)

Housemade T and T Pork Ciccoli,

Alaskan King Crab Risotto,

Fillet of sablefish,

Parfait of Lemon Curd & Rhubarb Fool,

coffee,

espresso marshmallow.

thanks chef!

6/18/09 How To Cook A Wolf

Chef Ethan and Eli Dahlin



















marcona almonds
olives
focaccia








top right: risotto with asparagus and morels
bottom left: radiatore with short ribs














top right: risotto with asparagus and morels
top left: radiatore with short ribs
bottom left: trifole with pesto










house-made strawberry sorbetto

6/14/09 Rovers

brunch at rovers matt's wonderful idea!
anyone in seattle you gotta check it out!

fresh-sqeezed OJ mimosa,
champagne

smoked king salmon w/chive creme fraiche capers & asparagus,

preserved stone fruit (peach) crepes w/creame fraiche chantilly cream,

house-smoked pork loin w/carmelized onion omelette w/potato rissole,

braised pork belly, w/poached egg, sauteed spinach and harissa holandaise,

coffee and mignardises

6/6/09 Cafe Juanita

with christa and christopher:

aperitivo: Prosecco w/Parmigiano Reggiano,

Sangiovese,

appetizers: Alaskan King Crab Risotto w/Asparagus, Guinea Fowl Tortellini in Brodo, and Lamb with Papardalle Caramels,

Zupa dela Sera: Zupa della Sera

entree: Black Cod with Ramps & Fingerling Potato Coins, Saddle of Lamb with Sunchokes in Bagna Cauda, Cherry Vinegar Sauce, & Wagyu Hanging Tender w/Grilled Red Salad Onions & Gorgonzola Piccante.

Dolce: coffee, grappa and gelato.

waddling now...

5/4/09 Cafe Juanita

dinner with stacey:

the bread plate:





focaccia, parmesan twists, rosemary bread, and a cracker-type thing














and Lemon cracker











appies:






King crab with apple sorbetto and butter powder













Foie Gras with coco nibs and candied ginger
cured columbia river salmon with fava beans and something






soup:





guinea fowl tortellini in ginger Parmigiano reggiano brodo









primi:






Nettle Pansotti with walnut sauce
















Morel tagliatelle with Parmegiano reggiano






secondi:







sablefish with ramp crema and pickled green garlic













roasted quail with tortino of green garlic and roasted strawberry and fried rosemary












wagyu Hanging tender with grilled read salad onions and gorgonzola piccante








contorni:




asparagus with fried duck egg and parmegiano reggiano










dolce: (yes i was having a hard time focusing the camera by now)




straweberry sorbetto with (from left to right) Madeira (for sorbetto), lemoncheillo (for cookies), and muscate (for parfait)














cookie plate














Parfait of Lemon curd, rhubarb fool, vanilla panna cotta and prosecco gelantia