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where every single ingredienteven the salt! comes from no more than 100-miles of our dining room At The Herbfarm 11-28 August 2011 Summer Squash Pasta with 3-Hour-Poached This-Mornings Yolk, Grilled Leeks, Golden Beets, Green Coriander Seed, Squash Blossom, Lemon Basil, Mint, and Warm Sorrel Sauce 2008 Venturi-Schulze Brut Naturel, Vancouver Island, B.C.
Poached SKlallam Kul Oysters with Green Cabbage Emulsion, Pold Chantenay Carrot, Pickled Carrot, Charred Lovage Oil, and Dill Pollen 2009 Lopez Island Vineyards Estate Madeleine Angevine, Puget Sound
9-Courses with 6 Wines or Non-Alcoholic Beverages. 20 Minutes from Seattle Woodinville, Washington USA 425-485-5300 www.theherbfarm.com
Frequently Asked Questions
How strict are you with ingredients for the 100-Mile Dinner?
The Herbfarm
Slow-Roasted Lummi Island Pink Salmon, Crispy Salmon Skin Chip, Fava Beans, Grilled Cucumber, Tarragon, Salad Burnett, and Blanched New Garlic Sauce 2009 Perennial Vintners Melon de Bourgogne, Bainbridge Island, Puget Sound
Vancouver Island Big Leaf Maple Syrup Glazed Duck Breast with Shiitake Tapenade, Duck Leg Pav, Chard Leaves and Rainbow of Stems, Fried German Butterball Potatoes, Big Leaf Maple Gastrique, and Garden Sage 2009 Hollywood Hill Vineyards Estate Pinot Noir Blend, Joyeaux, Woodinville
Chorizo-Spiced Rotisserie Lopez Island Pork Loin, Saffron Farro, Charcoal-Roasted Onions, Tomato Textures, Bacon Lardons & Spicy Globe Basil 2007 Benson Estate Vineyards Sangiovese, Lake Chelan, Washington
The Pig & the Tomato Milk & Honey Berry Bowl
This is really a 100-Mile Dinner. Everything could be harvested, cooked, and seasoned if the rest of the world disappeared.
Fresh Bay Leaf Jersey Cream Custard, Caramelized Holstein Buttermilk, Dandelion Blossom Vinegar-Creamed Honey Whip, Salted Fried Milk Skin, Gooseberries and Spicy Greens
All of the grapes were grown & fermented no more than 100 miles away.
Cacophony of Wild and Cultivated Local Summer Berries With Red Haven Peach Sorbet and Sparkling Anise Hyssop Soup
Well, for example, cant use our own prosciutto from our own pigs because we cured it with salt from more than 100 miles. We cant use local cheeses because the rennet wasnt 100 mile. There is no 100Mile Baking Powder! Thats why we use wild yeast for the breads.
Puffed Chestnut Cake, Blackened Hazelnut Praline, Cherry Pit Ice Cream, Dessert King Figs with Our Sugar Beet Molasses and English Thyme Leaves
Pretty Nutty