• Cedar Planking
• Wood Grilling
• Traditional Braizing
• China Caja Roasting
• Dutch Oven
19th C. Dutch Oven
Some of the Old-Time Cookery Techniques
• Salt-Crust Baking
• Burning Pine Needles
• Ember Cooking
• Pit Roasting
• Open Coals
• Woodburning Oven
The Flavors of Summer’s End Rendered Through Flames
and By Half-Forgotten Cooking Techniques
9 Course Dinner at The Herbfarm • Woodinville, Washington • 4-21 September 2014
Salmon Tartare, Yeasted Cracker, Puffed Salmon Skin, Verbena-Seaweed Powder.
Liquid Sweet Corn Ravioli, Chili-Cured Pork.
Radish Fermented in Housemade Miso with Chives.
Crispy Eggplant with Smoked Salmon Collar Dipping Sauce.
2010 ARGYLE OREGON BRUT, WILLAMETTE VALLEY, OREGON
Dill and Rabbit Terrine, Charred Vegetable Sauce,
Pickled Summer Vegetables, Compressed Sweet Potato Leaves,
Edible Garden Flowers and Buds.
2013 LUMOS PINOT GRIS, RUDOLFO VINEYARD, WILLAMETTE VALLEY
Fresh Washington Albacore Tuna Smoked Over Pinot Noir Grape Vine Cuttings,
Green Grapes, Mouse Melon, Celery Root-Tarragon Sauce.
2013 TILDIO BARREL-FERMENTED CHARDONNAY, COLUMBIA VALLEY
Intimation of Autumn
Wood-Roasted Autumn Mushroom, Fresh Romaine,
Coal-Roasted New Ozette Potatoes,
Charcoal-Grilled Puyallup Valley Foie Gras Sauce.
2012 BIG TABLE FARM PINOT NOIR, WILLAMETTE VALLEY
Pork, Pear & Pellegrini
Caja China Roasted Pork Shoulder Crusted in Lavender & Prickly Ash Leaves,
Plancha Pear, This- and Last-Year's Pellegrini Beans.
2012 MARK RYAN NUMBSKULL RHÔNE BLEND, WALLA WALLA
Grilled Bread on a Stick, Cheese Fondue,
Apple Roasted with Mustard & Maple, Lazy Boy Belgium Ale Froth.
Seeds & Pits
Melon-Seed Milk Sorbet,
Crushed Yakima Almonds, Cherry Pit Flavored Veil.
Chocolate at Bay
Tart of Housemade Stone-Milled Chocolate, Bay Leaf Cream,
Smoked Bourbon Ice Cream, Disc of Coffee Milled Like Chocolate.
Native Beverages, Herbals, and Teas
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West
Fun on the Tongue
• Sungold Tomato Pâté de Fruit with Basil Sugar.
• Sugarbeet Taffy in Shiso Leaf
• Plum Leather with Green Tea Powder
• Chocolate Mint Canalé
2010 KIONA CHENIN BLANC ICE WINE, RED MOUNTAIN, WASHINGTON
Accompanying Dinner: Housemade Holstein Cow Butter, Churned Daily
• Merlot Grape-Skin Focaccia • Single-Varietal Tevaldi Wheat Mini Boule
A MENU FOR
Past meets present as we explore
end-of-summer fare through the lens of
smoke and fire.
DELIGHT TO THE PRIMAL FLAVORS of the past as we wrest them from flame, coal, ember, and smoke.
Courses tonight feature modern interpretations of today's foods—many straight from our farm—rendered with an array of the fuels and cooking techniques borrowed from the past. Rotisserie, grill, plancha, smoke, Dutch oven, embers, salt baking, wood oven, and pit roasting all play their role in setting tonight's table!
Experience and taste the essence of this region, part from today and part from the past. Sous vide meets campfire and the cave as we embark on this three-week-only culinary adventure!
Don’t put it off. Join us for this singular Northwest dining experience. Reserve your place today!
More Info or Reservations
10a-5p Every Day
No, this is not a barbecue. The foods and flavors are much more diverse and exploratory than typical barbecue fare. "Knife. Fork. Smoke." embraces fire and half-forgotten cooking techniques using seasonal fare from field, shore, and our farm.
Smoking is used as a seasoning in some preparations, but it is not a dominate motif. The primalness of fire is expressed through smoke and char to add character and depth to the food.
Why Old Time?
Many of the techniques available to a restaurant kitchen today allow for incredibly precise and even cooking.
But there is much to be said for the gutsy and true flavors of forgotten skills and techniques such as cooking in ashes or over glowing embers. As we embrace the future, so we also yearn for the genuine pleasures of the past.
Is this a "Barbecue" Menu?
Is the Food mostly Smoked or Smoky?
Why "Old-Time" Cooking Techniques?
"You can't help but applaud at the end." The FINANCIAL TIMES of LONDON
The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925