Next Months Dinner ( Sweet....)

 

 I suppose that some people may find this concerning, but Chefs always enjoy the trip to the farm to pick their next meal. This weekend my family and I ventured off to La Conner to pick out our Berkshire swine and discuss logistics with our farmer.

Holiday Gatherings

As the holidays soon approach, now is a good time to reserve your favorite chef for your next event. Our schedule is filling up quick, but we still have a few dates available.  Whether it be a sit down dinner or a cocktail party, we will work with you to make your event the talk of the town. 

Upcoming Supper Club Gathering

We decided to entice our viewers with our Saturday Affair menu' for the upcomingf Supper Club gathering. Save the date for Septemeber 17th and check your emails to RSVP. We have space for only 12 people at the table.

A Saturday Affair

 First Course

Antipasti

  Assorted Charcuterie, Roasted Peppers,Local Artisanal Cheeses

 Second Course

  Panzanella

Artisan Bread, Mozzarella, Roasted Vegetables and   Capers tossed in a fresh Herb Vinaigrette

Third Course

 Corn Chowder & Wild Mushroom Ragout

Local late summer Corn, house made Crème Fraiche with Cilantro Oil and locally foraged Mushrooms lightly warmed and served with a Thyme Brioche

Fourth Course

 House Ravioli

Spot prawns and goat cheese lightly tossed with a Sweet Pea Cream sauce

Fifth Course

Porchetta

Slow Roasted Pork served with a Cauliflower Gratin and Creamy Parmesan Polenta

Sixth Course

 Fresh Fruit Tart

Local in season fruit topped on a decadent crust

Sunsets in Snohomish

I want to thank everyone for coming out tonight. I enjoyed your company and we hope to see you at one of our dinners.

Local Artisians

Yesterday, I had the opportunity to take a tour of MacDonald Distillery in Downtown Snohomish.  These guys are amazing, they took the time to show us around and explain the process of making the vodka.  I was able to taste their wheat vodka which is made from local organic wheat. And when they say local they mean it, the wheat is from Chinook Farms which is nestled in the Snohomish River Valley. Thanks again for the tour Gentlemen. 

macdonalddistillery.com

 

skiprockdistillers.com

Cooking Classes?

I was thinking of possibly offering some cooking classes in Snohomish, would anybody be interested? Maybe on Thursday evenings.  The class would start at the Snohomish Farmer's Market and then we would walk back to Ruffles and Rust Square, where we would conduct the class. How does $25 per person sound? Let me know your thoughts

Supper Club in Fir Island

Here are a few pics from a recent dinner in Fir Island.

Grilled Calamari Salad

 Ingredients: Grilled Calamari, Fingerling Potatoes,

 Green Beans, Soft Boiled Egg, Fennel Fronds,

 Nasturtium ( Edible Flower), and a Lemon Confit Olive Oil

   Grilled Beef Tenderloin served with Fava Beans
   and young carrots. Drizzled lightly with a
   House made Demi-glace.


  






Menu:
First Course: 
White Bean Puree with Black Truffle Oil and Thyme Flowers/ Classic Tomato Bruschetta and a Grilled Summer Gazpacho

Second Course:
Calamari Salad ( Featured above)

Third Course:
 Pasta with Vodka Cream Sauce

Fourth Course:
Beef Tenderloin ( Featured Above)

Fifth Course:
Banana Cake with House made Toffee and Walnuts

Become Part Of Our Supper Club !

How the Supper Club Works:

  Sign up ( Send us your contact info through table-9@live.com)
  Get chosen to attend one of our dinners (notified 2 weeks prior to the dinner)
  A menu will be attached with the price
  Let us know if you are in or out ( Simple yes or no)
  Receive e-mail on location of the dinner ( a couple of days prior to the event)

  The meal will consist of 5 to 7 courses and BYOB
  Most dinners will be 12-14 people, we keep it small to ensure quality as well as an experience.

 We are always looking for volunteers to host the dinners as well

  We look forward to seeing you
 

COME FIND ME!

THE SUN IS OUT. THE OVEN WILL BE BLAZING, AND THE PIZZAS WILL BE HARD TO KEEP YOUR HANDS OFF.

 CREAMY FRESH RICOTTA, SWEET CARAMELIZED ONIONS, LOCAL SAUSAGE, GOAT CHEESE, OH MY! FINISH IT OFF WITH SOME ICE CREAM. BRING EVERYONE AND CHECK US OUT AT SNOW GOOSE PRODUCE, LA CONNER 11-TILL THE PIZZAS ARE OUT. THEY GO FAST SO HURRY UP!

Freshly rolled pasta stuffed with homemade creamy ricotta

Simple, Delicious...

Who am I?

 I am a passionate chef with a respect and love for food.  It opened my eyes to the simple joys of life. I found a new love in trying new ingredients, and finding new ways to blend flavors together. I learned how to make homemade bread, cheese, stuffed my own sausages and more. I even built an outdoor wood burning oven to make pizzas.  I've taught my kids to try an abundance of flavors. Starting at age 2 and 5; they have a wide palette (they refuse to eat store bought bread and will let you know if the duck is dry).

Food is a necessity. Good food, to me, is second to breathing. It never ceases to inspire me.   As a family, we have bonded together with food, and I hope to share the same satisfying feeling with as many people as I can.