If you have a question, comment or whine about our wines, please contact Adam Chumas, Tilth’s dining room manager and wine buyer.

achumas@tilthrestaurant.com

We’re hosting a five-course wine dinner, featuring Brooks Winery, at 7 p.m. on Nov. 12, 2007. The cost is $85 per person, plus tax and gratuity. Brooks is based in the Willamette Valley in Oregon. Call 206.633.0801 to reserve.

MENU

Hors d’Oeuvres Reception
Willamette Valley Riesling 2006

Wild Mushroom Flan
white truffle vinaigrette, mizuna, parmesan
Ara Riesling Willamette Valley 2005

Pinot Noir Braised Octopus
red pepper, cannellini bean, lacinato kale
Willamette Valley Pinot Noir 2006

Seared Oregon Lamb Chop
delicata squash, smoked potato puree, red wine gastrique
Janus Pinot Noir Willamette Valley 2005

Estrella Wynoochie Blue Cheese
black mission fig, hazelnut
Rastaban Pinot Noir Willamette Valley 2005

Apricot Phyllo Streusel
pine nut, honey, mascarpone ice cream
Tethys Late Harvest Riesling N.V.

Chef/Owner Maria Hines Chef de Cuisine Dana Tough

• Please note that there is no organic certification for “wild” foods. This also applies to some wine and spirits used in sauces and desserts. Food items that are underlined may contain an ingredient that is not certified organic.
• A 20% gratuity is included for parties of 6 or more.

Marcie Sillman, who hosted the “Weekday” show today on KUOW, mentioned that I’m going to be the Chef in Residence. I just want to remind you all when that’s going to be: Oct. 27, 10 a.m. to noon, U-District Farmers Market (50th and University). To learn more about the program, visit this post.

I’m going to be on the “Weekday” show tomorrow (9/20) from 10 to 11 a.m. to talk about fall cooking. Tune in to KUOW/94.9 FM.

We can never say enough about our farmers and producers, so we’ve decided to dedicate Monday nights, starting Nov. 19, to celebrating the people who bring us their amazing foods. That means we will be open seven nights. Here are the particulars:

“Homage to Local Organic Producers”
$45 for 4-course set menu, plus $20 for wine pairings.
Each menu will feature dishes that aren’t available regularly. We will highlight specific items in the entrees.

We’re excited for the opportunity to mix it up a bit and challenge ourselves to create new menus each week. We hope you will support our new endeavor.

OK, I know you all probably thought I wasn’t listening to you about the sometimes deafening noise level that happens in the dining room. But, believe me, I was. Being a new restaurant that’s not bank-rolled sometimes means it takes a while to get stuff done. And little by little, I promise I will! In the middle of October, we’ll have lovely fabric sound-absorbing panels installed on the ceiling. They will be the same buttery yellow of the interior walls, so they should blend. Now, when you gaze into the eyes of your dining companion, you’ll be able to hear him or her, too. I hope this will make your dining experience with us here at Tilth more pleasant and relaxing.
Cheers,
Maria

The Seattle P-I chose our French toast as the best bite of the week. Here’s the blurb: http://seattlepi.nwsource.com/food/330574_bite07.html.

I’m participating in a Slow Food/Chef’s Collaborative event on Sept. 23. It’s for members of those organizations. Here are the details:

Members of
Chefs Collaborative and Slow Food Seattle
and their guests are hereby invited to

Salmon Nation’s
AMERICAN HERITAGE PICNIC

WHEN: 11am to 1:30pm, Sunday, September 23rd
WHERE: Daybreak Star Center, Discovery Park, Seattle

NB: This event is for members of Slow Food and Chefs Collaborative only. Admission is limited to 75 per organization.

TICKETS: $50, children under 13 free
For instructions on how to purchase,
please consult your invitation email
or contact us at info@slowfoodseattle.org

Hi. This is Jason K. at Tilth and I take care of the cocktail list. Our current list is focused on lesser-known classics. I love the craft and history of cocktails, so we’re digging around in the vaults for some of these and giving them a fresh spin. We certainly don’t own any of these recipes, but I’m excited to use them as vehicles for some of our housemade ingredients. It’s been mentioned that we’re featuring Billy Alstot’s strawberries in a classic Strawberry Daiquiri — unblended, of course. Something else to note is that we’re making our own falernum, which is a sweetener that has notes of almond, ginger and lime. It has a long history and the only way to get it is to make it yourself. So I did. Our falernum shows up in a drink called Corn ‘n Oil, which has an uncanny ability to make you want another and another.

Stop by for a sip.

Jason

I want to perpetuate the dialogue about organics and sustainability, so I developed a series of dinners that I hope you’ll consider attending. On each night, there will be featured panelists who will discuss the designated topics. The cost is $80 plus tax and gratuity for a four-course meal with wines. Seating is limited. Call 206.633.0801 for reservations.

Organics & Sustainabilty 101

moderator: Gerry Warren of Slow Food
panelists: Tamara Murphy, of Brasa; George Vojkovich, of Skagit River Ranch

Nov. 5, 6 p.m.

Organic & Sustainable Shopping Made Easy
moderator : Hsiao-Ching Chou
panelists: Ronnie Bell, owner Pioneer Organics; Zachary Lyons, executive director Washington State Farmers Market Association; Luke Woodward, Oxbow Farm

Dec. 10, 6 p.m.

How Eating Organically Benefits You and the Earth
moderator: Gerry Warren
panelists: Christine Keff, owner Flying Fish; Meggen Chadsey, Chef’s Collabroative and Marine Stewardship Council; Clarissa Langley, co-owner Fresh Breeze Organic Dairy

Jan. 14, 6 p.m.