Tilth Restaurant

Closed on Feb. 2 for holiday party
February 2, 2009, 5:33 pm
Filed under: Hours

Just a reminder that Tilth will be closed tonight (Feb. 2, 2009) for a belated staff holiday party. Thank you and we hope you will join us on another evening.

VALENTINE’S REMINDER: We are booked on the evening of Feb. 14. BUT, we still have plenty of openings for Saturday brunch.

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White House Farmer Results
February 2, 2009, 12:55 pm
Filed under: In the News

So the three candidates have been determined and a Washington farmer is among the choices. Check out the info here.

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Vote for a White House Farmer!!!
January 29, 2009, 7:03 pm
Filed under: In the News

The Obamas chose Sam Kass as their chef. Sam is a proponent of local food — rad! And now there’s a movement to nominate a White House farmer. There are 15 candidates who are from Washington, including Nash Huber (who grows killer carrots) and Eaglesong, who is most widely known as the former garden manager at The Herbfarm. There are only a couple days left before they close the voting. Check it out the site.


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Green Wine?
January 23, 2009, 8:55 am
Filed under: Green Wines, Wine

I wanted to let all of our devoted wine lovers know that I just today achieved my New Year’s resolution to turn our entire glass pour program green. All seventeen of our glass pours are eco-friendly: organically grown, sustainable, biodynamic, salmon safe or live certified. We accomplished this goal without sacrificing any quality and I am a firm believer that the selection is at its peak right now. Please stop in and and grab a quaff.



Wines by the Glass

*NV Mont Marcal Cava, Penedes, Spain ~ 9
*’07Adelsheim, Pinot Noir Rosé, Willamette Valley ~12
*’06 La Biancara di Angiolino Maule, I Masieri, Veneto, Italy ~ 11
*’07 Moulin de Gassac, Guilhem, France ~ 10
*’07 Joseph Drouhin, Macon-Villages, France ~ 9
*’07 Cooper Mountain Vineyards, Chardonnay, Willamette Valley ~ 10
*’07 Anselmann, Gewürztraminer, Kabinett, Germany ~ 11
*’06 McKinley Springs, Chenin Blanc, Horse Heaven Hills ~ 12
*’06 M. Chapoutier, Belleruche, Cote Du Rhone Blanc, France ~ 8
*’05 Joseph Faiveley, Pinot Noir, Bourgogne, France ~12
*’07 Montinore Estate, Pinot Noir, Willamette Valley ~ 13
*NV Sokol Blosser ‘Meditrina’, America ~ 11
*’06 Renzo Castella, Dolcetto di Diano d’Alba, Italy ~ 11
’05 Michele Chiarlo ‘Le Orme’ Barbera d’Asti, Italy ~ 9
*’07 L’Ecuyer de Couronneau, Bourdeaux Superior, France~ 9
*’06 Domaine Pierre Noire, Cuvée Amont, Horse Heaven Hills ~ 14
*’06 Palacios Remondo, La Vendimia, Rioja, Spain ~ 10

Seattle Chefs’ Table Dinners
January 22, 2009, 11:55 pm
Filed under: Events, Seattle Chef's Table 2009

I mentioned in a previous post about a series of dinners that five other chefs and I have planned. It’s called the Seattle Chefs’ Table 2009 dinners. Here are the details:

Dates: Rover’s, 2/25, 206-325-7442; Tilth, 3/16, 206-633-0801; Harvest Vine, 4/14, 206-320-9771; Lark, 5/18, 206-323-5275; Cafe Juanita, 9/21, 425-823-1505; Crush, 10/19, 206-302-7874

Time: 6 p.m. reception; 7 p.m. dinner

Cost: $90 per person plus tax and gratuity; wine pairings will be extra and determined by each participating restaurant

Cost of entire series: If you’d like to purchase the entire series, the cost is $500 per person and can be purchased through Rover’s. Please call 206-325-7442.

To make reservations for individual dinners: Please contact the host restaurant of the dinner you are interested in attending.


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Honest Food
January 20, 2009, 9:52 pm
Filed under: Maria Hines (Chef/Owner), Where Maria Eats

I finally made it to Cascina Spinasse and I loved it. I loved it for how honest the food is. Check it out: spinasse.com.

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January 12, 2009, 11:18 pm
Filed under: Recipe of the Week

Chef Maria Hines, Tilth Restaurant, Seattle

1 sprig thyme
1 parsnip, peeled and cut into small dice
1 medium celery root, peeled and cut into small dice
1 large carrot, peeled and cut into small dice
For the vinaigrette:
¼ cup chopped parsley
1 sprig tarragon, leaves finely chopped
1 sprig chervil, fronds finely chopped
3 chive stalks, finely chopped
1 cup crème fraiche
1 tablespoon red wine vinegar
Salt and pepper to taste

In a pot of boiling water, add the thyme and diced parsnip and celery root. Cook for several minutes until tender. Remove the parsnip and celery root from the water and set aside. In the same pot, add the diced carrot and blanch until tender. Strain and add to the parsnip and celery root. Set aside to cool.

For the vinaigrette, combine the parsley, tarragon, chervil and chives with the crème fraiche and red wine vinegar. Add salt and pepper to taste.  Toss dressing with root vegetable mixture.