The Tilth Blog

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

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

Homage to Local Producers

Featuring
Skagit River Ranch
Sedro Woolley, WA

Monday, March 31, 2008

Celery Root Soup
poached farm egg, truffle, lardon

Steak Tartare
arugula, hot mustard, fried caper

Skagit Beef Tongue Ragout
heirloom bean, crème fraiche, horseradish

Ginger Crème Brulee

candied carrot, ginger marmalade

$45 Prix Fixe
$20 Wine Pairing

About Skagit River Ranch:
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

*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.

Homage to Local Producers

featuring:
Fishing Vessel St. Jude
Seattle

March 24, 2008

Butternut Squash Soup
ginger, gala apple, mint

Albacore Tuna Confit
dried tomato, nicoise olive, frisee

Seared St. Jude Tuna
israeli cous cous, avocado, grapefruit

Lemon Cream Tart
meringue, mint, muscat grape

$45 prix fixe
$20 wine pairing

About F/V St. Jude
Fishing Vessel St. Jude is known for its premium troll-caught albacore tuna. Owners Joe and Joyce Malley sell their fish fresh and custom-canned at area farmers markets as well as to several fine Seattle restaurants. The Malleys lived aboard the F/V St. Jude for 12 years before they had a family. Learn more at www.tunatuna.com.

Chef De Cuisine
Dana Tough

Chef/Owner
Maria Hines

FOUR COURSES, $45; $20 wine pairings

Homage to Local Producers
March 17, 2008

Featuring
Full Circle Farm
Carnation, WA

Truffled Potato Soup
potato cheese fritter, chive puree

Beet Carpaccio Salad
bacon, blue cheese, arugula

Root Vegetable Risotto
carnaroli rice, carrot, celery root

Lemon Cream Tart
chantilly, candied parsnip

About Full Circle Farm

Full Circle Farm was established in 1996 by Andrew Stout and his wife, Wendy Munroe, who is a certified acupuncturist. The farm encompasses about 250 acres of organic produce. Full Circle supplies more than 50 restaurants, sells at area farmers markets and offers one of the most flexible CSA (customer supported agriculture) programs available. Stout and Munroe, who have two young sons, are a modern farm couple in that they commute from Seattle to their farm in Carnation.

Homage to Local Producers
March 10, 2008
$45 per person; $20 wine pairings
Featuring
The Essential Baking Company
Seattle, WA

White Bean Soup
lacinato kale, skagit ham, crostini

Baby Arugula Salad
crouton, almond, fromage blanc

Roasted Oregon Quail
bread pudding, nettles, banyuls

Chocolate French Toast
challah, crème fraiche, hazelnut

About The Essential Baking Company:
The Essential Baking Company was co-founded in 1994 by the late Jeff Fairhall and artisan baker George DePasquale, who often can be found teaching baking classes at area cooking schools. Essential was among several bakeries in the ’90s that raised the level of bread appreciation in Seattle. The bakery’s home base is located in a 14,000-square-foot building in Wallingford. A newer outlet is located in the Madison Park neighborhood. Essential alums include William Leaman, owner of Bakery Nouveau, and James Bowles, of Tall Grass Bakery.

Chef de Cuisine
Dana Tough

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

Here’s the latest Monday night menu. Please make reservations through opentable.com or by calling the restaurant 206.633.0801.

Homage to Local Producers
March 3, 2008

Featuring
Bluebird Grain Farms
Winthrop, WA

Potato Leek Soup
wheat cracker, sea scallop, chive

Emmer Polenta Cake
piperade vinaigrette, watercress, parmesan

Grass-Fed Beef Shortribs
farro, swiss chard, fig balsamic

Crème Fraiche Sorbet
cracked wheat, grapefruit jelly

About Bluebird Grain Farms:

Bluebird Grain Farms grows certified organic emmer (or farro), rye, hard dark northern red wheat, spring soft white wheat, and flax. It also offers freshly milled flours and dry mixes. The farm is located in the upper Methow Valley, where the landscape is idyllic and water from the Pasayten Wilderness irrigates the fields. Bluebird stores its grains in wooden granaries, which absorb moisture and prevent the grains from sweating and developing mold. Being a great steward of the land is an imperative for Bluebird, so making certain the soil is nutritionally balanced and therefore able to sustain high-quality grains is as important as the grains themselves.

Chef de Cuisine
Dana Tough

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

Homage to Local Producers
February 25, 2008

Featuring
Foraged and Found Edibles
Seattle, WA

About Foraged and Found Edibles

Jeremy Faber, the owner of Foraged and Found, is a forestry major-turned-chef who now delivers wild mushrooms and other edibles to the who’s who of Seattle chefs. He attended the Culinary Institute of America and, after working at several Seattle restaurants, became the sous chef at The Herbfarm. When he’s not foraging for mushrooms, nettles, truffles, huckleberries or sea beans in a three-state territory, he can be found at area farmers markets selling his fresh and dried products.

Chef de Cuisine
Dana Tough

Chef-Owner
Maria Hines

Homage to Local Producers
February 18, 2008

Featuring
Fresh Breeze Dairy
Lynden, WA
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Homage to Local Producers
February 11, 2008

Featuring
Theo Chocolate
Seattle, WA

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