Filed under: Monday Night
Homage to Local Producers
August 11, 2008
Featuring
Alm Hill Gardens
Everson, WA
$45 prix fixe; $20 wine pairings
Fennel Soup
fennel, breakfast radish, purslane
Red Thumb Potato Salad
bacon, frisee, sous-vide duck egg
Skagit River Ranch Pastured Raised Goat
farro, sweet corn succotash, goat milk emulsion
“PB&J”
blackberries, almond butter, pain perdu, blueberry shake
About Alm Hill Gardens:
Alm Hill Gardens was founded by Ben and Gretchen Hoyt more than 35 years ago. Currently, Alm Hill is managed in part by Growing Washington, a non-profit organization that supports sustainability by helping people like the Hoyts. Alm Hill offers diverse produce and sells at area farmers markets.
Sous chef
Larkin Young
Chef-Owner
Maria Hines
*Consuming raw or undercooked foods may increase your risk of food borne illness.
Please note that there is no organic certification for “wild” foods. Food items that
are underlined may contain an ingredient that is not certified organic
Filed under: Uncategorized
I invited some of Seattle’s best food writers to the house to learn about sous vide cooking (read my previous post about sous vide). I have always loved foods that have been cooked sous vide, because the gentle method produces unctuous texture and intense flavors. I now have three immersion circulators and a commercial-grade vacuum packer.
I wanted to invite journalists to experience sous vide so that they can be better informed and share with their readers who may also be my customers about this rad technique. I have discovered that many people associate certain colors and textures with “cooked” and when they see something that has been prepared via sous vide, the biggest complaints are that the food is “raw” or that the temperature is tepid and therefore wrong. So I’m hoping that a little bit of education can go a long way.
Those who joined me today included Jess Thomson, Jay Friedman, Rebekah Denn, Cynthia Nims and Matthew Amster-Burton.
