Tilth Restaurant


Monday Nights at Tilth
April 30, 2008, 11:31 pm
Filed under: Uncategorized

Homage to Local Producers
May 5, 2008

Featuring
Theo Chocolate
Seattle, WA

Smoked Potato Soup
goat cheese, ivory coast chocolate, sea salt

White Asparagus Salad
cocoa nib hollandaise, fines herbes, lemon

Oregon Pork Tenderloin
fingerling potatoes, haricot verts, cocoa vinaigrette

Chocolate Terrine
caramel, hazelnut

$45 prix fixe

$20 wine pairings
ABOUT THEO CHOCOLATE
Theo Chocolate is the only roaster of organic cocoa beans and the first to roast Fair Trade Certified cocoa beans in the United States. Founder, Joe Whinney, converted the former Red Hook Brewery in Fremont into his dream chocolate factory, where beans are not only roasted, but transformed into intensely flavored chocolate bars and confections. Whinney is so dedicated to the topic of chocolate that he hired a biologist to map the genetics of the beans he uses. Theo chocolates have wowed chefs and national media, garnering mentions in O Magazine as well as Food & Wine Magazine. Tours of the factory are available. Learn more at theochocolate.com.
Chef de Cuisine
Dana Tough

Chef-Owner
Maria Hines

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Tilth in the L.A. Times
April 30, 2008, 9:17 pm
Filed under: Uncategorized

We were mentioned in the Los Angeles Times. Check it out. Read the story.

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Monday Nights at Tilth
April 27, 2008, 11:15 pm
Filed under: Uncategorized

Homage to Local Producers

Monday April 28, 2008

Featuring
Fresh Breeze Dairy
Lyndon, WA

Creamed Nettle Soup
shallot jam, thyme, parmesan crisp

Local Baby Lettuces
fromage blanc, dill, skagit bacon

Braised Pork Cheek Tagliatelle
sprouted broccoli, stewed olives, ricotta

Crème Fraiche + Sassafras Sorbet
tarragon shortbread, orange gel
About Fresh Breeze:

Fresh Breeze Organic Dairy is located in Lynden, Washington, on land passed down from Grandpa Blankers to grandson Shawn Langley and his wife, Clarissa. The milk and cream that come from Fresh Breeze are vat-pasteurized, which means the milk is heated to 145 degrees, held for 30 minutes and then immediately cooled to 39 degrees. Unlike commercial pasteurization processes that heat the milk to much higher temperatures, vat pasteurization destroys any potential pathogens without compromising the good proteins and rich flavor in the milk.

$45 prix fixe
$20 wine pairings

Chef de Cuisine
Dana Tough

Chef-Owner
Maria Hines

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Gorgeous Photos
April 8, 2008, 9:59 pm
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These photos were taken by Tom Barwick. They speak for themselves.

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Jiggle for Lymphoma Research
February 27, 2008, 12:01 pm
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Chef Maria Hines will participate in the “Copper Cure Benefit” on March 15 to raise funds for lymphoma research. The brunch event will feature a live auction of culinary creations from area chefs that incorporate a copper gelatin mold from the personal collection of chef Robin Leventhal, owner of Crave. Leventhal was diagnosed with two forms of lymphoma. For more information about the Copper Cure Benefit or to donate, please visit www.cravefood.com.

Copper Cure Benefit Brunch

March 15

Century Ballroom

$100 per person

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Valentine’s Day is Near!
February 4, 2008, 12:36 am
Filed under: Uncategorized

Don’t forget to make your reservations — ahem, guys! Tilth is offering a four-course prix-fixe menu for $85, exclusive of wines.

1st Course
Local Porcini Brulee
vanilla bean foam, frisee

Pacific Oyster on the Half Shell
shallot-red wine jellies

Duck Breast Prosciutto
cocoa nib vinaigrette

Continue reading

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Mouthwatering
January 31, 2008, 12:21 am
Filed under: Uncategorized

Come try our new brunch item: cheddar biscuit with smoked chicken gravy and a fried egg.

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AND, don’t forget our decadent Theo chocolate cocoa with housemade marshmallow — and a shot of Woodford Reserve bourbon, if you please.

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