Nov 5 2010

Our butcher, our baker

Joe


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


Nov 5 2010

Alaskan deep water scallops

Joe


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


Nov 5 2010

Pumpkin swordfish

Joe


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.


Nov 5 2010

Smoked fish

Joe


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.