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.
Sunday, August 7, 2011
Monday, August 1, 2011
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
Friday, July 22, 2011
Supper Club in Fir Island
Here are a few pics from a recent dinner in Fir Island.
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
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
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
Saturday, April 23, 2011
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!
Tuesday, April 19, 2011
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