8/29/09 The Herbfarm

at the last minute we got a table for the "100 Mile Dinner".

a few pages from the menu:

"Everything on your plate tonight originates no more than 100 miles from the center of this dining room. We have made the sale from sea water taken from various locations around Puget Sound. Your butter is hand-churned from local cream. The breads are made with wild yeast gathered from the air and baked with applewood in our wood-fired oven. The vegetables are from our farm. Meat from local growers. The wine from grapes from nearby vineyards."

"The Essence of Our Region "Tonight's 100-mile dinner features foods and beverages sourced as close to this restaurant as possible. The outer limit is 100 miles; the ideal are the cutting gardens around the restaurant and our own farm a mile to the south."

"Why do this? The average bite of food eaten in North America has traveled 1500 miles before it gets to your table. To dine locally is to celebrate all that is good from our own land and sea. To dine locally fosters the diverse web of farmers, foragers, ranchers, fishers, cheesemakers, and grape growers and wine makers who are the fabric of our community."
"Tonight you are experiencing - in pure form - the taste of the region bounded by the Salish Sea."

100 Mile Dinner Three Soups: Garden to Sea

Puget Sound Mussel with Sweet Basil, Aioli, and Croutons,

Summer Vegetable Gaspacho with Fennel-Chardonney Seed Oil,

Oxbow Farm Sweet Corn Soup with Marjoram (and butter),

2006 Venturi-Schulze Brut Naturel, etsate vineyard, Cowichan Valley, Vancouver Island, British Columbia



Dilly Cotta

Savory Dill-and-Yogurt Panna Cotta with Dill-Scented Summer Vegetables and Puget Sound Sea Salt,
2008 Whidbey Island Winery Siegerrebe, Whidbey Island, Puget Sound, Washington



Clam & Eggs

This morning's Egg with Grilled Quilcene Bay Clams,

Garlic-Kissed Just Dug Herbfarm Potatoes and Our Summer Sausage,

2008 Naches Heights Vineyards Riesling, Yakima Valley



Lummi Island Reef Netted Salmon

Our Own Prosciutto Crisp with Beans and English Thyme,

2006 Challenger Ridge Pinot Noir, Concrete, Washington



Seashored Beef

Wood-Grilled Lummi Island Seashore New York Cut and Pastured Beef Cheek Pave with Housemade Horseradish Root Butter,

Jeremy Faber Foraged Wild Mushrooms (Lobster and Chanterelles) Farm Vegetables, Heritage Tomato-Rosemary Gastrique,

2007 Benson Estate Vineyards Sangiovese, Lake Chelan, Washington



Goat's Milk "Truffles"

Chive-Frosted House-made Goat Cheese Truffles with Honey from our Hives,

Sage-Scented Zucchini Bread Toasts

1999 Royal Tokaji Essencia



Bowl of Cherries

From our Trees: Cherry Tarragon Sorbet with Pickled Cherry and Bacon Chip



A 36-Mile Dessert

Chocolate Mint and Stevia Semifreddo,

Holmquist Hazelnut Souffle with Smoked Hazelnut Creme Anglaise,

Anise-Hyssop-Poached nectarine with Honeyed Cremem Fraiche



Native Beverages and Infusions [no coffee! teas and a few other root/herb drinks]


A Selection of Small Treats

Dessert King Fig Shortbread,

Shiro Plum Meringue,

Lemon-Verbena Currant Gum Drop,

Milk Jam Bavarian Madrona,

Tree Bark Eclair,

2007 Venturi-Schulze Brandenburg No3, Vancouver Island, British Columbia