The Tilth Blog

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

There’s a new page that lists some of my upcoming appearances and events. Check it out — click on the link on the left side of the page.

We are accepting reservations for a wine dinner featuring Buty Winery on Monday, May 19, at 6:30 p.m.. It’s five courses for $95. Call Tilth: 206.633.0801.

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.

We will be open on Christmas Eve, so I hope you will join us for dinner. We’re featuring the spot prawns from Sylver Fishing Co., which is based in Wrangell, Alaska. I love spot prawns because of how sweet the flesh is. Here’s the menu:

Spot Prawn Bisque
fennel, shallot, chive

Arugula Salad
truffle vinaigrette, hazelnut, parmesan

Duck Leg Confit
spot prawn salpicon, napa cabbage, potato puree

Chocolate Pot de Creme
chantilly, smoked fleur de sel

$50 Prix Fixe
$20 Wine Pairing
Call 206.633.0801 for reservations.

Homage to Local Producers

Featuring:
Skagit River Ranch
Sedro Woolley, WA

Monday
December 17, 2007

Cauliflower Soup
Ham hock, thyme, lemon

Loki Salmon Tartare
frisee, remoulade, crostini

Smoked Potato Gnocchi
Pork belly, mustard greens, apple

Almond Tea Cake
Stone fruit compote, chantilly

$45 Prix Fixe
$20 Wine Pairings

Skagit River Ranch is owned by George and Eiko Vojkovich, who take pride in growing the best organic grass-fed beef, pasture chickens and pork. While the farm supplies meats to some of Seattle’s best restaurants, it is perhaps best known for eggs, which often sell out at the farmers markets faster than customers can find the end of the line.

Chef De Cuisine
Dana Tough
Chef-Owner
Maria Hines

We are debuting the Monday night “Homage to Local Producers” dinners on Nov. 19. We’re excited to offer dishes that aren’t normally available. We hope you will join us on Nov. 19 and subsequent Mondays for these special menus. The featured farm this week is Oxbow, which is located near the Snoqualmie River. This imbues the soil with glacial till from the Cascades, which results in robustly flavored produce.

HOMAGE TO LOCAL PRODUCERS
featuring Oxbow Farm in Carnation, WA
November 19, 2007

Porcini Mushroom Flan
arugula, parmesan, truffle

Acorn Squash Soup
thyme, maple, marshmallow

Grass-fed Beef Cheeks
spaetzle, collards, romanesco

Persimmon Streusel
mascarpone ice cream

$45 per person
$20 wine pairings

Chef de Cuisine/Dana Tough          Chef-owner/Maria Hines

Today, I’m the guest speaker for a class called “Table Talk: Food, Culture and Development” at the University of Washington in Bothell. I invite the students to start a conversation with me here about their thoughts on the topic of sustainability — or anything related to food. Below, I’ve attached my lecture notes in case anyone is interested seeing my thought process.

– Chef Maria

University of Washington, Bothell Lecture
10/30/07

Guest Lecture: Chef/Owner Maria Hines, Tilth Restaurant, Seattle (Website: www.tilthrestaurant.com. Blog:http://tilthblog.wordpress.com/.)

Lecture Overview

A. Perspectives on the aesthetics for composing a dish.
We’ll discuss balance, texture, flavor combination, quality of ingredients, umami, terroir, and scourcing.

B. Sustainability and Organics
We’ll explore the farmer-chef connection, sustainability definitions, eating local, bioregions, biodiversity, food shed security, marine ecosystem safety, and organics. (more…)

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.