The Tilth Blog

Homage to Local Producers
May 5, 2008

Featuring
Theo Chocolate
Seattle, WA

Smoked Potato Soup
goat cheese, ivory coast chocolate, sea salt

White Asparagus Salad
cocoa nib hollandaise, fines herbes, lemon

Oregon Pork Tenderloin
fingerling potatoes, haricot verts, cocoa vinaigrette

Chocolate Terrine
caramel, hazelnut

$45 prix fixe

$20 wine pairings
ABOUT THEO CHOCOLATE
Theo Chocolate is the only roaster of organic cocoa beans and the first to roast Fair Trade Certified cocoa beans in the United States. Founder, Joe Whinney, converted the former Red Hook Brewery in Fremont into his dream chocolate factory, where beans are not only roasted, but transformed into intensely flavored chocolate bars and confections. Whinney is so dedicated to the topic of chocolate that he hired a biologist to map the genetics of the beans he uses. Theo chocolates have wowed chefs and national media, garnering mentions in O Magazine as well as Food & Wine Magazine. Tours of the factory are available. Learn more at theochocolate.com.
Chef de Cuisine
Dana Tough

Chef-Owner
Maria Hines

We were mentioned in the Los Angeles Times. Check it out. Read the story.

Homage to Local Producers

Monday April 28, 2008

Featuring
Fresh Breeze Dairy
Lyndon, WA

Creamed Nettle Soup
shallot jam, thyme, parmesan crisp

Local Baby Lettuces
fromage blanc, dill, skagit bacon

Braised Pork Cheek Tagliatelle
sprouted broccoli, stewed olives, ricotta

Crème Fraiche + Sassafras Sorbet
tarragon shortbread, orange gel
About Fresh Breeze:

Fresh Breeze Organic Dairy is located in Lynden, Washington, on land passed down from Grandpa Blankers to grandson Shawn Langley and his wife, Clarissa. The milk and cream that come from Fresh Breeze are vat-pasteurized, which means the milk is heated to 145 degrees, held for 30 minutes and then immediately cooled to 39 degrees. Unlike commercial pasteurization processes that heat the milk to much higher temperatures, vat pasteurization destroys any potential pathogens without compromising the good proteins and rich flavor in the milk.

$45 prix fixe
$20 wine pairings

Chef de Cuisine
Dana Tough

Chef-Owner
Maria Hines

There are still a few spots left for the Buty Winemaker Dinner on May 19 at 6:30 p.m. It’s $95 for five courses:

Fava Bean Flan
morel emulsion, fava bean, spring onion
02’ Chardonnay, Rosa Berge Vineyard, Yakima Valley

Pan Seared Alaskan Sablefish
green apple chutney, almond, baby spinach
04’ 72% Semillon, 28% Sauvigon Blanc, Columbia Valley

Skagit River Ranch Pork Cheek
rhubarb, bluebird grains farrow, pea leaves
06’ 54% Merlot, 46% Cabernet Franc, Columbia Valley

Slow Cooked Ostrich Ragout
tagliatelle, oven-roasted tomato, parmesan
02’ Rediviva of the Stones, 86% Syrah, 14% Cabernet Sauvigon, Walla Walla Valley

Hazelnut Brown Butter Cake
cherry compote, candied bacon, smoked salt

Winemakers  Caleb and Nina Foster
Chef / Owner Maria Hines

We are booked for a private event on Monday, April 14.

Please join us on another night. Here is the menu for April 21:

Homage to Local Producers
April 21, 2008

Featuring
Loki Fish Co.
Seattle, WA

Glazed Carrot Soup
salmon tartare, coriander, crème fraiche

Cold-Smoked Lox
mascarpone, pickled shallot, fried caper

Pete’s Sockeye Salmon
english peas, cous cous, thumbelina carrot

Muscat Grape Sorbet
hazelnut butter, vanilla shortbread

$45 prix fixe
$20 wine pairings

ABOUT LOKI FISH CO.

Since 1979, Pete Knutson and his wife, Hing Lau Ng, have fished the waters of Southeast Alaska and Puget Sound. Along the way, Knutson, who is also a PhD professor in anthropology at Seattle Central Community College, taught his two sons, Jonah and Dylan, the importance of respecting the sea and the beautiful salmon that they bring to the market. All the fish are caught, immediately processed and chilled to below freezing in order to maintain the pristine quality of the flesh. Then, the catch is flown back to Seattle within 48 hours of harvest, where people can buy the fish at a number of farmers markets and at the West Wall at Fishermen’s Terminal.

Chef de Cuisine
Dana Tough

Chef-Owner
Maria Hines

These photos were taken by Tom Barwick. They speak for themselves.

Homage to Local Producers

Featuring
Taylor Shellfish
Seattle, WA

Monday, April 7, 2008

Caramelized Cauliflower Soup
manila clam, smoked oil, almond

Local Oysters
citrus jellies, horseradish, chives

Oregon Pork Tenderloin
heirloom bean, mussels, romesco

Red Wine Fig Tart
chantilly, anise syrup

$45 Prix Fixe
$20 Wine Pairing

About Taylor Shellfish
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.

CHEF DE CUISINE
DANA TOUGH

CHEF/OWNER
MARIA HINES