In three weeks we are flying to Tacoma to see our daughter and celebrate the successful completion of her first semester of graduate school. She is aiming for a Master’s Degree in Social Work from USC. She has done very well thus far. If all goes according to plan, she will be done in May.
Daughter decided that the Washington wine country around Woodinville was the place to spend the bulk of our visit. She booked a dinner there for us (at our expense, but we don’t mind) at a place called the Herb Farm for a nine course dinner lasting four hours, with foods and local wines sourced within 100 miles of Woodinville. She says we are taking Uber so we don’t need a designated driver. We will dine, in an intimate group, with other people we have never met. I think it sounds fun, and possibly alarming.
Daughter hates fish, but is willing to try Geoduck with turnip, Dungeness crab with shiso, purslane, and cucumber, along with Fried oyster with spicy egg yolk sauce, not to mention Lummi Island Tribal Reef-netted sockeye salmon in Zucchini blossom and green coriander sauce. She says she can tolerate it because the portions are small, and she will be brave.
We are to dine on 7-year old, pastured Snohomish Valley Black Angus (I think that means tough, chewy cow) with black currants, bone marrow, beets, and bachelor buttons. Let us not forget the marigold buttermilk sherbet, Skagit Valley purple barley malt Ice cream, Gravenstein apples, cabbage with crispy duck confit, green field-burned rye berries with mushroom sauce, house-churned Holstein butter, and sourdough loaf. I have left out many other things we will be served, but you get the picture.
We never eat like this, and I don’t expect we will do it again, but what fun!
What is the hautest of cuisines you have eaten? What makes for good food in your book?
Trail Baboon 