Tilth Restaurant

Monday Menu — Nash’s Organic Produce
September 5, 2008, 1:11 pm
Filed under: Events, Monday Night

Monday, September 8, 2008
$45 prix fixe; $20 wine pairings

Nash’s Organic Produce

Sweet Carrot Soup
smoked tomato, spinach, herb oil

Frisee Salad
beef tongue, shaved fennel, lobster mushroom

Marinated Hanger Steak
picholine olive-potato puree, braised chard, rainbow carrots

Pistachio Brown Butter Cake
strawberries, huckleberry, opal basil

About Nash’s Organic Produce:

Nash’s is located in the Sequim-Dungeness Valley in Sequim. The farm is known for its organic produce, especially carrots. Nash’s grows the Nantes variety, which thrives in the cooler climate of the valley and grows well in the alluvial soil. The farm also sells pasture-raised organic chickens. Look for Nash’s Organic Produce at PCC Natural Markets as well as area Seattle farmers markets.

Sous Chef
Larkin Young

Maria Hines

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New Sips on the Wine List
September 2, 2008, 11:39 am
Filed under: What's New, Wine

Fellow Stained Toothed Wine Lovers:

I know it has been almost a year since I last posted on our blog, I hope none of you were holding your breath. Thankfully, chef Maria keeps the blog fresh.

I’ve made a new addition to our glass pour list this week with the Syncline Subduction White. It is an uncommon blend of viognier and chardonnay, but it has a beautiful softness with some stone fruit characteristics as well as a bright citrus note. I love to pair this wine with most of the dishes on our upcoming September menu as it is very versatile. The best part is that it’s produced biodynamically!

For those of you who have been visiting us on Mondays, you’ll find that there are fun wine pairings to match our four-course fixed-price menu. This is an outlet for me to find fun, unique and affordable wines to treat you to. Last week in particular I featured a great organic pinot noir from Oregon that Montinore Estate produces. It is delicate and has some classic dried fruit and dusty earth characteristics: the perfect light bodied red for any food pairing.

Come check out the new things on the list or one of our Monday dinners soon!



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A Belated Welcome to Larkin Young
July 11, 2008, 6:58 pm
Filed under: What's New

I haven’t formally welcomed Larkin Young to the house. Larkin is our new sous chef and he’s been with us a couple of months. He grew up in Remer, Minnesota, in a food-loving family. His dad would make bread and jam. Apparently, to get Wonder Bread was a treat.

Larkin had a double major in water resource management and hydrology. But he discovered his true calling after his sister, who’s a chef, got him a pantry job in a mom-and-pop restaurant. He moved to Seattle about eight years ago and has worked at a number places including the Salish Lodge, The Oceanaire, and the now defunct Lowell Hunt Catering. He also worked for two years at 26 Brix in Walla Walla before joining Tilth.

We love having Larkin, because he brings an awareness of the very trendy molecular gastronomy and, because he wasn’t molded by formal culinary education, he brings an openness to his style of cooking. He’s a bright one in the kitchen. He’s in charge of creating the Monday night Homage to Local Producers menus, so come and check it out.

For fun, Larkin enjoys mushroom foraging, biking and, my personal favorite, rock climbing.

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Monday Night Menu
July 11, 2008, 6:07 pm
Filed under: Events, Monday Night, What's New

Homage to Local Producers
July 14, 2008

Nash’s Organic Produce
Sequim, WA
$45 prix fixe; $20 wine pairings

Chilled Tomato Soup
heirloom tomato, basil, citrus olive oil

Frisee Salad
orange, radish, parsley vinaigrette

Braised Pork Cheeks
rainbow chard, fava beans, baby carrots

Ricotta Cheesecake
pistachio, strawberry, scented geranium

About Nash’s Organic Produce:
Nash’s is located in the Sequim-Dungeness Valley in Sequim. The farm is known for its organic produce, especially the carrots. Nash’s grows the Nantes variety, which thrives in the cooler climate of the valley and grows well in the alluvial soil. The farm also sells pasture-raised organic chickens. Look for Nash’s Organic Produce at PCC Natural Markets as well as Seattle farmers markets.

Sous chef
Larkin Young

Maria Hines

Sous Vide — A Different Kind of ‘Low and Slow’
July 11, 2008, 6:03 pm
Filed under: What's New

Back in 2004, while I was the chef at Earth & Ocean, I purchased an immersion circulator to play with a cooking method called sous vide. I was one of the first chefs in Seattle to have one and the method mystified and inspired me. But when I left E&O to open Tilth, I had to leave the immersion circulator there. Recently, I was able to purchase my own immersion circulator — two actually. My crew has been having fun experimenting with our toys.

For a recent Monday night menu, Larkin, the sous chef, made a 12-hour pork shoulder that was absolutely amazing. We have been making our fennel, baby turnips, carrots, sablefish and pork loin using the sous vide method. Basically, the process involves cooking foods that have been vacuum packed in a plastic bag in a water bath that’s kept at a constant temperature. The slower heat allows the food to retain its inherent flavors and nutrients. Pork tastes like pork! Carrots taste like no carrots you’ve tasted before. The flavors in general are “cleaner.” This may seem like a contradiction in terms, but the subtleties also shine.

How I describe the taste of sous vide vegetables is that they taste raw but have a cooked texture and they retain all the vitamins and minerals. How cool is that?

The only “drawback” is that because the food is cooked at 130 degrees or so, it never gets really hot. People expect the hot food to be hot. But sous vide food never really achieves the temperature that a sauteed or seared food would. So there is a disconnect for people who associate “cooked” with “hot.” Sous vide is cooked but warm.

We hope you will join us at Tilth to taste some of our dishes that include sous vide components.



Burning Beast
July 5, 2008, 1:41 pm
Filed under: Events

Maria Hines will be participating in Burning Beast on July 13. The details are below. Please purchase tickets at www.brownpapertickets.com.

(photo by Mike Katell)


On Sunday, July 13, Burning Beast will host ticketed guests at Smoke Farm for a feast of medieval proportions. As many as eight cooking teams have been challenged to master one of six specified animals, whole or in parts, using fire, earth, steel and little else. Participating are many of Seattle’s most notable chefs, including; Dylan Giordan (Serafina), Maria Hines (Tilth) Angie Roberts (Boka), Nick Albrecht (Brasa), Matt Dillon (Sitka and Spruce), Garret Abel (DeLaurenti), Dustin Ronspies (Art of the Table), Gabriel Claycamp (Culinary Communion), Ron and Larry Jones (Jones Glassworks). The event is BYOB and casual. Guests should feel free to bring tents, sleeping bags, swimsuits and healthy appetites. Overnight campers are welcome. Country air, coyote songs and delicious food guarantee a great night’s sleep!

Smoke Farm is a former dairy farm situated on 360 acres along the north fork of the Stillaguamish River and is approximately 60 miles from Seattle. Visit smokefarm.org for more information and directions to the farm.

The event is casual and BYOB. Food will be plentiful, and primarily meat. Veggies and sides will also be available. Smoke Farm is somewhat accessible (dirt paths/roads, uneven ground), but specific accommodations may not be available. Please contact us by email for details.
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Homemade Sodas
June 12, 2008, 5:01 pm
Filed under: Beverages, What's New

We make our homemade sodas with seasonal flavors and Fever-Tree club soda (Fever-Tree is from the UK and it has an incredibly clean flavor). We currently offer a rhubarb-lemon balm soda and a sassafras.

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