elements, the blog.

Chris Peterson our butcher and baker has put together a very comprehensive blog focusing on his great charcuterie and bread baking work.
Check it out@
the butcher, the baker blog

Yellow cauliflower-truffle puree, pickled cauliflower and salsify (shaved), caper, golden beet and lemon gelee.

Pumpkin swordfish poached in roasted pumpkin butter, beets, brussels sprouts, smoked pork loin, warm pumpkin butter vinaigrette (blis sherry). Roasted pumpkin butter was made by slow roasting pumpkin innards and scraps with equal parts butter. Thanks to Alex for the pumpkin butter tip.

The fish from left to right;
1.Pumpkin swordfish belly, with a harissa cure with Pickled pumpkin and mustard seeds
2.Columbia river sturgeon, local beet mustard (smooth mostarda)
3.Silverside salmon with Blis Brook trout roe, tomatillo-ginger “jam”
fried whole wheat pita are served as a side.