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Come try our new brunch item: cheddar biscuit with smoked chicken gravy and a fried egg.
AND, don’t forget our decadent Theo chocolate cocoa with housemade marshmallow — and a shot of Woodford Reserve bourbon, if you please.
For the Jan. 28 Homage to Local Producers menu, we’re featuring Estrella Family Creamery. We hope you will join us for dinner.
Featuring:
Estrella Family Creamery
Montesano, WA
Monday, January 28, 2007
Smoked Potato Soup
jalapeno buttery, sweet onion, parsley
Estrella “Guapier” Flatbread
walnut, arugula, roasted garlic
Crispy Duck Leg Confit
cheesy polenta, French radish, preserved lemon
Brown Butter Apple Galette
valentina ice cream, cheese tuile
$45 prix fixe
$20 wine paring
ABOUT ESTRELLA: Anthony and Kelli Estrella (pronounced es-trel-luh) established Estrella Family Creamery in 2001 on an abandoned 164-acre dairy in Montesano. The Estrellas had been in the logging business, but Kelli discovered a hidden talent for transforming milk into complex cheeses that have won numerous awards from the American Cheese Society as well as the World Cheese Society (in London). Anthony and Kelli are generous souls who have created a happy family with six adopted children who come from as far as Liberia in West Africa. Visit http://estrellafamilycreamery.com for more info.
How did Maria Hines get started in the restaurant business? What does she think about a culinary degree versus an apprenticeship? Why did she insist on being a certified organic restaurant?
Tune in to this 30-minute podcast interview with Maria to find out.
I’ve posted a separate link to my nutrition page that you can read when you have a little time. I’ve been studying my own eating habits to prepare for a rock climbing trip to Thailand in February. It’s amazing how little I knew about nutrition — and I’m a chef who went to culinary school. I hope you get a kick out of it.
The menu for the 1/21 Homage to Local Producers is available now.
Watch Maria Hines’ demo on how she uses plums and pluots in a compote for pound cake. The recipe is below.
© Maria Hines/Tilth Restaurant
PLUMS TWO WAYS WITH POUND CAKE
SERVES 4
1 loaf pound cake (store-bought is fine), at room temperature
Plum compote:
1 tablespoon butter
¼ teaspoon salt
8 plums, pitted and coursely chopped
1 cup sugar
1 tablespoon lemon juice
Pluot salad:
3 pluots, halved, pitted and sliced thinly
¼ cup mint leaves, cut chiffonade style (see Note)
Honey, preferably a light-flavored variety, such as fireweed
If it isn’t already, let the pound cake come to room temperature.
For the compote: In a pot, melt the butter over medium-high heat. Add the salt and the chopped plums. Once the plums are warmed through, add the sugar and give it a stir to combine. Once the sugar has dissolved, add the lemon juice. Let simmer for about two minutes. Taste and add more a touch more sugar, if needed. You want to have a nice sweet-tart balance. Set aside.
For the pluot salad: Combine the sliced pluots and the mint. Toss to combine. Drizzle with honey (about 1 tablespoon) and toss gently to incorporate the honey.
To serve, slice the poundcake into 1-inch pieces. Place on plates. Spoon the compote on top of the cake. Spoon the pluot salad on the side.
We have introduced several new dishes on our weekend brunch menu. The first is a play on biscuits and gravy: We add house-smoked chicken to a bechamel sauce to create the gravy. We add good chunks of cheddar to the biscuits and to top it all off, we add fried eggs. Next, is a house-made flatbread that’s topped with tapenade, spicy sausage, parmesan and fried eggs. Finally, we’ve added a wild mushroom and cheddar omelet. Come visit us soon!
Brunch
Soup of the Moment 6
Cherry-Almond Scone + Citrus Curd 6
Baby Red Butter Head Lettuce
blood orange, blue cheese, hazelnut 6
Local Variety Fruit Bowl 6
House Made Granola + Yogurt + Fruit 7
Creamy Steel Cut Oatmeal
milk, golden raisin 7
Grand Marnier French Toast
essential egg bread, apple compote 12
2 Eggs any style + Roasted Yukon Potatoes
toast, bacon or sausage 9
Truffled Scrambled Eggs
chive, spinach, potato 12
Wild Mushroom & Cheddar Omelet
arugula, roasted yukons 12
Smoked Pulled Chicken + Cheddar Biscuits
washington chicken, fried eggs, gravy 15
Croque Monsieur
ham and gruyere sandwich, béchamel, baby lettuces 14
with fried egg 15
Breakfast Flat Bread
spicy sausage, tapenade, parmesan, fried eggs 14
Mini Duck Burgers
fingerling chips, house made ketchup, hot mustard 18
Sides: French Toast 6 / Bacon or Sausage 3 / Roasted Yukons 4
Steel Cut Oatmeal 3 / Plain Low Fat Yogurt 3 / Biscuit + Gravy 6
Caffe Vita Coffee and Espresso / Remedy Tea Selection
Heirloom Tomato Bloody Mary 7/ Mimosa 7/ Champagne Cocktail 7
FRV 100 de Jean-Paul Brun Sparkling Beaujolais 8
Homage to Local Producers
Featuring
Taylor Shellfish
Seattle,WA
Monday, January 7, 2007
Clam Chowder
lardon, yukon potato, thyme
Smoked Mussels
flageolets, paprika, caraway
Oregon Lamb Loin
oyster stuffing, celeriac, horseradish
Theo Chocolate
Panna Cotta
hazelnut brittle, espresso
$45 Prix Fixe
$20 Wine Pairing
Taylor Shellfish Farms was founded in the 1880s. The Taylor family specializes in oysters, mussels, clams and geoducks. Most notably, the company is recognized for bringing the native Olympia oyster back into culinary fashion. Because the quality of shellfish is directly related to the quality of the water, Taylor Shellfish is committed to preserving the environment.
You may have seen the piece in the Seattle Times this week that shared hot spots for hot chocolate. I’d like to add to that list. Our January menu features a hot chocolate made with Theo chocolate from the Ivory Coast and served with housemade marshmallows. For an extra kick, you can order it with Woodford Reserve bourbon. Those who know me know that I’m a huge bourbon fan. I like how the smoky, caramel notes in the bourbon complement the chocolate. The acidity in the bourbon also balances the richness of the chocolate. It’s a winning combination in my book!
