producing a bumper crop this season*
Sandra's Pickled Vegetables
Olympic Provisions Cured Meats
Farm fresh eggs, poached with mussels, cream,and a hint of curry-served on Ken's Artisan Bakery toast.
*It tastes even better than it looks, trust me*
*I was going to take pictures of everything but...
I was too busy enjoying all of the good food and the excellent conversations*
Fresh greens from the garden, with Rogue River Blue,fresh blueberries, local walnuts, and a raspberry honey mustard vinaigrette.
Grilled Leg of Lamb from Sudan's Farm marinated in a rosemary, lavender, garlic, stone ground mustard,pinot noir, and blackberry confit.
Cedar Planked Salmon with brown sugar, orange, and Walla Walla onions.Topped with sugar snap peas and pea tendrils.
Served over Zursun Idaho Heirloom Black Beluga Lentils,apple wood smoked bacon, and date puree.
Kruger's slow roasted beets with local goat cheese & horseradish
Roasted baby carrots.
Italian Almond cake from the Dessert Tray (that's us!)
with Kruger's blueberries, raspberries, and blackberries
and a Goat's Milk Tres Leches sauce.
Miss "I don't like beets" is willing to give them a try... albeit reluctantly.*She discovered to her surprise that she liked them.*
get a beauty shot of it so here's one from a previous dinner.
Just change out the strawberries for some blackberries & raspberries,
and replace the whipped cream with the goat's milk tres leches reduction.