Tilth Restaurant

Valentine’s Day
January 9, 2009, 7:54 pm
Filed under: Events, Menus

Hello Everyone,

Can you believe Valentine’s Day is right around the corner? It’s time to book an intimate dinner with your sweetie. I just finished writing our menu for Valentine’s Day. It’s $95 and includes four courses with wine pairings. There are three options from each course from which you can choose.  If you have any special dietary needs, just let us know when you make your reservation.

We already have 40 reservations booked, so you may want to call us sooner rather than later.

Have a great weekend,

Happy Valentine’s Day 2009

1st Course
Pacific Oyster on the Half Shell
tapioca pearls, champagne mignonette

Creamy Celeriac Soup
celeriac frites, compressed endive, tarragon

Local Porcini Brulee
vanilla bean foam, frisee, porcini dust

2nd Course
Skagit River Ranch Beef Carpaccio
salsify, crème fraiche, horseradish

House Made Tagliatelle
hedgehog mushroom, sherry wine, cream

Slow Cooked Spot Prawn
cauliflower, gremolata, hazelnut pesto

3rd Course
Carnaroli Port Risotto
truffle, parmesan, escarole

Seared Loki Fishing Vessel Salmon
fennel, potato gratin, mustapha’s olive vinaigrette

Sous Vide Lamb Loin
red quinoa, mustard green, harissa yogurt

4th  Course
Blood Orange Crème Brulee
hazelnut, candied orange, orange blossom

Brown Butter Cake
meyer lemon preserve, fig, almond milk

Theo Chocolate Crepe Gateau
chocolate-espresso anglaise, pine nut, espresso gelee

Chef/Owner Maria Hines       Sous Chef Larkin Young

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Six Chefs, Six Dinners
January 8, 2009, 10:14 pm
Filed under: Events

Hello, Everyone!

I wanted to give you all a heads up about a special dinner series that will feature Thierry Rautureau, Johnathan Sundstrom, Jason Wilson, Joseba Jimenez de Jimenez, Holly Smith and yours truly. From February through May, and in September and October, we will all gather at the designated restaurant to prepare a six-course dinner. It’s quite the line-up! We’re still wrapping up the details and specific dates, but I just had to share it with you because I thought you might be just as excited as I am about this. It will be a blast to all cook together in the same kitchen on six different occasions!

I will keep you all posted. But, if you want to be the first ones to make reservations for the six-course dinner that will be at the Tilth, just send me an email at mhines@tilthrestaurant.com and I’ll personally make the reservation for you. I don’t know the date quite yet, but it will be on a Monday in March at 6 p.m.


Roots and NPR
January 8, 2009, 9:52 pm
Filed under: In the Media, Maria Hines (Chef/Owner), Recipes

I was a guest on the Cooking Klatch segment of Sound Focus with Megan Sukys yesterday. We chatted about root vegetables. You can listen to the segment at this link. Here are the recipes.

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A Change for Monday Nights
January 4, 2009, 8:20 pm
Filed under: Menus

We’ve really enjoyed featuring local producers on Monday nights for our prix fixe menu. But due to popular demand, we will offer the regular menu on Monday nights starting January 12. Check out our January menus here.

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Happy New Year!
December 30, 2008, 11:30 pm
Filed under: About Tilth, From Maria

What a year it’s been! We started out with a life-changing review from Frank Bruni of The New York Times. We are grateful to everyone who helped make our 2007 strong enough to attract the attention of one of the most well-known restaurant critics in the country. That review granted us a bustling 2008, which in turn allowed us to purchase additional equipment needed to be able to prepare more ingredients sous vide and to remodel our patio. In September, we added a vegan menu (current menu), which has been pretty popular. More recently, we enclosed our porch to create the “little bar,” which provides a cozy space for guests waiting for a table or for those who just want a quick nibble and sip.

These past few months, with the economy the way it is, have been tough for everyone. It has been a sobering reminder that, even with an endorsement from the NYT, no one can rest on her laurels. We are most grateful for all that we have and we hope that those who haven’t been as fortunate are able to get back on their feet soon.

We look forward to 2009, our new president, and more opportunities to share Tilth with our guests.

Happy New Year!

Maria Hines and the Tilth Staff

P.S. If you don’t have New Year’s plans yet, join us:

New Year’s Eve Menu
$95 (includes wine pairings)
please choose one from each course

Sylver Spot Prawn Soup
spot prawn salpicon, coral toast

Oxbow Farm Heirloom Lettuce
feta, holmquist orchard hazelnut, mustard vinaigrette

Bone Marrow Toast
bacon, butter lettuce, oven roasted tomato

Butter Poached Alaskan King Crab
grapefruit, chive spaetzle, salsify

Seared Alaskan Salmon
collard green, sweet potato, semolina pudding

Truffled Carnaroli Risotto
parmesan, garlic, leek confit

Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Goose + Goose Confit
cardoon, potato puree, pan jus

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

Northwest Artisanal Cheese
Try one for 4 / three for 12 / five for 18
mostarda, cracker, nuts

Sweet Potato Pie
candied bacon, sweet potato chips, cayenne chantilly

Roasted Chestnut Sorbet
cranberry soup, chestnut honey, tuile cookie

Theo Chocolate Ganache Cake
chocolate shortbread, cocoa cream, sea salt

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Monday Night Menu — Valley Harvest Products
December 30, 2008, 10:13 pm
Filed under: Monday Night

This is our last Homage to Local Producers dinner. We will be offering our regular menu on Monday nights starting Jan. 12.

Valley Harvest Products
January 5, 2009
Four-course prix-fixe, $45; wine pairings, $20

Parsnip “Vichyssoise”
melted leeks, parsnip chip, vanilla bean foam

Merguez Sausage
frisee, smoked cherry tomato, spiced almond

Bone-In Pork Loin
juniper, apple, cabbage

Chamomile Panna Cotta
compressed apple, marshmallow pebbles, spearmint anglaise

About Valley Harvest Products
Ron Harris did not expect to be a spice man, but a neighbor who owned a spice company kept prodding him to give it a chance. He worked for 20 years at this spice company, which became known as Pacific Harvest. In August 2006, after purchasing the company from the owners, he reinvented it as Valley Harvest Products. Ron takes pride in sourcing the most consistent and high quality spices he can. While organic spices represent a small part of his business, Ron has been committed to finding the best products he can for Tilth.
Maria Hines

Larkin Young

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Monday Menu — Loki Fish
December 23, 2008, 4:44 pm
Filed under: Monday Night

Four-course prix-fixe, $45; $20 wine pairings

Caramelized Red Onion Soup
crispy salmon belly, grapefruit, shallot jam

Salmon Rillette hotchoc1
smoked olive oil, yuzu, micro greens

Pan Seared Salmon
sumac risotto, baby carrots, escarole

Spiced Hot Chocolate
chocolate chip cookies, mint


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.

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