Tilth Restaurant

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.



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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A New Patio for Tilth!
May 22, 2008, 9:06 am
Filed under: What's New | Tags: ,

Patio season is here! I just had the patio rebuilt here at Tilth. It will be completely done by May 23. I chose a reddish cumaru wood, which is sustainable. You may know it as Brazilian teak. It was harvested responsibly from a forest managed by the FSC (Forest Stewardship Council). The money goes straight back to the village that harvested the wood. The sealant we used is also environmentally friendly.

We put some speakers in on the porch, so you can enjoy listening to some tunes while enjoying the culinary garden and people watching. Speaking of the garden, I’ve planted numerous herbs and other plants: anise hyssop, lemon verbena, bronze fennel, wild arugula, chamomile, echinacea, Alpine strawberry, orach (mountain spinach), orange thyme, flowering rosemary, nasturtium, pansies, marigold, cardoon, tarragon, lovage, wheat grass, red Russian kale, and summer savory.

So please come enjoy it while the weather is beautiful!

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A James Beard Award Nomination!
March 26, 2008, 3:58 pm
Filed under: Awards/Recognition, What's New

Chef Maria Hines was nominated for a prestigious James Beard Award for best chef of the Northwest. We congratulate her! She will head to New York for the awards ceremony in June. Wish her luck!

More info: jamesbeard.org.

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Maria’s Podcast Interview
January 20, 2008, 2:22 pm
Filed under: In the Media, Podcast, What's New

How did Maria Hines get started in the restaurant business? What does she think about a culinary degree versus an apprenticeship? Why did she insist on being a certified organic restaurant?

Tune in to this 30-minute podcast interview with Maria to find out.

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