Tilth Restaurant


Xmas Eve Dinner Wine Pairings
December 20, 2008, 12:46 am
Filed under: Christmas, Holiday, Wine

Dearest Holiday Merry Makers,

I’ve nailed down my wine pairings for our Christmas Eve dinner (4 courses, $95, includes wines) and I wanted to share them with you to get some excitement going. I chose my favorite appellation as a theme and also included two of my all time favorite wines.

The Loire Valley intrigues me because of the way that the noble varietals (sauvignon blanc, chenin blanc, gamay and cabernet franc) of the region pair with food.They are unique and classic and cover a huge range on the flavor spectrum.

I’ve chosen two chenin blancs for the evening, the first of which is the Chidaine Montlouis-sur-Loire Sec Clos du Breuil. This dry-style chenin has hints of sugar and spice that will pair elegantly with the naturally salty spot prawn soup and rabbit rillette providing an excellent contrast. The second chenin: Francois Pinon Vouvray Moelleux Premiere Trie is a 1989 and will show great complexity and have a lingering sweetness that will make for a dessert pairing to be savored.

The second course will be accompanied by a gamay, which is light and has hints of dried strawberries that will bring out the best in the tuna, salmon or gnocchi. For the main course I selected a wine that I may have already introduced to many of you. Pallus Chinon Les Pensees has been on my list before at Tilth and it is far and away one of my favorites. This cabernet franc is absolutely stunning with a deep purple color, a rustic forest note on the nose and velvety palate that shows great depth. I hope to see you all at our Christmas Eve dinner and maybe I’ll turn you on to the Loire Valley as well.

Cheers,

Adam

Reserve your table by calling 206-633-0801.

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Christmas Eve Dinner!
December 19, 2008, 3:08 pm
Filed under: Christmas, Events, Holiday, Menus | Tags: ,

Let Tilth do the cooking on Christmas Eve. We are offering a four-course dinner for $95, which includes the wine pairings. Please call us at 206-633-0801 or visit OpenTable.com to reserve.

Christmas Eve Menu
$95 (includes wine pairings)
please choose one from each course

First
Sylver Spot Prawn Soup spotprawns
spot prawn salpicon, coral toast

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

Rabbit Rillette
onion jam, crostini, frisee

Second
St. Jude’s Albacore Tuna
celery root, celery heart, celeriac remoulade

Seared Alaskan Salmon
sweet potato gratin, collard green, preserved lemon

Yukon Potato Gnocchi
ostrich, pancetta, oven dried tomato

Third
Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Capon
cardoon, potato puree, bone marrow

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

Fourth
Northwest Artisanal Cheese
mostarda, cracker, nuts

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

Roasted Chestnut Sorbet
cranberry soup, chestnut honey, tuile cookie

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

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Monday Night Menu — Theo Chocolate
December 17, 2008, 5:21 pm
Filed under: Monday Night

Homage to Local Producers
Monday, December 22, 2008
$45 prix fixe; $20 wine pairings
Featuring
Theo Chocolate
Seattle, Wa

Roasted Butternut Squash Soup
pomegranate, chocolate chantilly, blood orange zest

Braised Coppa Ravioli
fennel, chili flake, dark chocolate

Rabbit Leg Confit
celery root, cocoa nib, truffle butter

Chocolate Terrine
spiced peanuts, smoked peanut butter cup, peanut anglaise

About Theo
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.

Sous Chef
Larkin Young

Chef-Owner
Maria Hines

*Consuming raw or undercooked foods may increase your risk of food borne illness.Please note that there is no organic certification for “wild” foods. Food items that
are underlined may contain an ingredient that is not certified organic

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Monday Night — Skagit River Ranch
December 10, 2008, 2:13 pm
Filed under: Monday Night

Please join us on 12/15 for our Homage to Local Producers dinner featuring Skagit River Ranch. The dinner is $45 per person plus an optional $20 wine pairing. Here’s the menu:

Sugar Pumpkin Soup
herbed pork rillette, pecans, vanilla salt

Mock Tender Steak Salad
frisee, oven-dried tomato, smoked tomato vinaigrette

Slow Cooked London Broil
farro, salsify, whole grain mustard sabayon’

Crepes Suzette
cara cara orange, orange blossom sorbet, cocoa nib

ABOUT SKAGIT RIVER RANCH:

Skagit River Ranch is owned by George and Eiko Vojkovich, who take pride in growing the best organic grass-fed beef, pasture chickens and pork. While the farm supplies meats to some of Seattle’s best restaurants, it is perhaps best known for eggs, which often sell out at the farmers markets faster than customers can find the end of the line.

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Monday Night — Fresh Breeze Dairy
December 4, 2008, 8:32 am
Filed under: Monday Night

$45 prix fixe; $20 wine pairings

Homage to Local Producers
December 8, 2008

Featuring
Fresh Breeze Dairy
Linden, WA

Clam Chowder
ozette potato, smoked bacon, clam emulsion

Baby Lettuces
fromage blanc, fennel pollen, meyer lemon

Sous Vide Pork Loin
buttermilk whipped sunchokes, thyme braised brussels sprouts, jus

Quince Crème Caramel
candied quince, langues-du-chat

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 a much higher temperatures, vat pasteurization destroys any potential pathogens without compromising the good proteins and rich flavor in the milk.

Sous-Chef
Larkin Young

Chef-Owner
Maria Hines

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Prix-Fixe Monday — Essential Baking
December 1, 2008, 8:20 am
Filed under: Monday Night

$45 for four courses; $20 wine pairings

Homage to Local Producers
December 1, 2008

Featuring
Essential Baking Company
Seattle, WA

Pork Rillette
cherry mustard, citrus turnips, baguette

Savory Pain Perdu
smoked celery, caramelized onion pudding, nasturtium leaves

Chestnut Stuffed Chicken Breast
pork sausage stuffing, celery root, lemon confit

Bread Pudding
theo milk chocolate, cranberries, candied fennel

ABOUT THE ESSENTIAL BAKING COMPANY:
The Essential Baking Company was co-founded in 1994 by the late Jeff Fairhall and artisan baker George DePasquale, who often can be found teaching baking classes at area cooking schools. Essential was among several bakeries in the ’90s that raised the level of bread appreciation in Seattle. The bakery’s home base is located in a 14,000-square-foot building in Wallingford. A newer outlet is located in the Madison Park neighborhood. Essential alums include William Leaman, owner of Bakery Nouveau, and James Bowles, of Tall Grass Bakery.

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Holiday Menus
November 24, 2008, 1:47 pm
Filed under: Uncategorized

Tilth will be closed on Thanksgiving, but we wish you all a good holiday with your friends and family. We will be serving a prix-fixe menu on Christmas Eve and New Year’s Eve. See menus and details below.

We have posted the December menus, please check it out here.

Christmas Eve Menu
$95 (includes wine pairings)
please choose one from each course

First
Sylver Spot Prawn Soup
spot prawn salpicon, coral toast

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

Rabbit Rillette
onion jam, crostini, frisee

Second
St. Jude’s Albacore Tuna
celery root, celery heart, celeriac remoulade

Seared Alaskan Salmon
sweet potato gratin, collard green, preserved lemon

Yukon Potato Gnocchi
ostrich, pancetta, oven dried tomato

Third
Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Capon
cardoon, potato puree, bone marrow

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

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

Sweet Potato Pie 8
candied bacon, sweet potato chips, cayenne chantilly

Roasted Chestnut Sorbet   6
cranberry soup, chestnut honey, tuile cookie

Theo’s Chocolate Ganache Cake   8
chocolate shortbread, cocoa cream, sea salt

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

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