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A Potato-Centric Evening at The Herbfarm • 28 October - 13 November 2011 Poached S’Klallam Kul Oyster with “German Butterball» Potato-Horseradish Soup, «Ozette» Indian Potato Chips, and Montana Paddlefish Caviar. Lopez Island Mussels, «Russian Magistrate» Potato Pearls, Shaved Matsutake, Lemon Thyme, and Sorrel Leaf Sauce. Alaskan King Crab-«La Ratte» Potato & Crab Gratin with Marjoram-Dusted Potato Threads. Spudacious Cocktail: Treveri Sparkling Chardonnay with Purple Potato Juice
Tryst of Taters
9-Courses with 6 Wines or Non-Alcoholic Beverages. 20 Minutes from Seattle Woodinville, Washington USA
«Bintje» Potato Dauphine, Braised Pacific Petrale Sole, Roasted Farm Fennel, And Tarragon-Chive Beurre Blanc 2008 DeLille Cellars Chaleur Estate Blanc, Columbia Valley Seared Weathervane Scallop with Prosciutto Fond and «Skagit Valley Gold» Melting Potato. Poached Scallop with Chestnut-Brown Butter Filled «Burbank» Potato Ravioli, Crispy Bacon, and Pumpkin-Sage Sauce. 2010 Woodward Canyon Chardonnay, Washington Rotisserie Duck Breast, Crushed «All Red» Potato & Melted Onion Pierogies, Braised Swiss Chard, Grayland Bog Cranberry Sauce, Winter Savory, and Wild Watercress 2006 Ken Wright Cellars Pinot Noir, Guadalupe Vineyard, Oregon Grilled Ellensburg Lamb Strip Loin, Braised Pavé of Lamb Belly, Larkhaven Sheep Cheese and «Austrian Crescent» Aligot, Marinated Winter Squash with Espelette Pepper, Parsley Sauce, and Red Wine Jus 2003 Andrew Will Meritage, Sheridan Vineyard, Yakima Valley Mille-feuille of Riesling-Poached Foie Gras and Maple-Glazed «Cal White» Potato, Shaved Wild Boletus Mushroom, and Sweet-&-Savory Forest Mushroom Mostarda Blue Cheese Bavarian with Hazelnut Crust, Rosemary-Merlot Grape Syrup, And Rosemary-Black Pepper «Norland» Potato Tuille Fried «Yukon Gold» Potato Donuts Stuffed with Spiced Cream, Olympic Peninsula Saffron Syrup, Red Wine Pickled Anjou Pear, Pear-Rose Geranium Leaf Sherbet, and Saffron Crocus Petals
Scallop Duet. And Spuds, You Bet Duck ‘n’ Pierogies On the Lamb
Frequently Asked Questions
Huh, You’re doing a Potato Menu?
Yes, partake in our salute to the world’s best and most-versatile tuber. Almost all of these potatoes were either raised at our farm or no more than 20 miles from here.
But, aren’t potatoes fattening?
Nope. Ounce for ounce, the potato has less than a one-third the calories of pasta, no fat, no cholesterol, and every vitamin in the book except for A. It’s an incredible food, a crop that allowed the Europeans to produce more nourishment than ever before on an acre of land. In fact, it was the potato that ended the darkness of the Middle Ages!
Pommes et Foie Blue Bavarian
How many different kinds?
Due to the rarity of some varieties, the potatoes on the menu may vary from day to day. But in general you’ll experience at least 12 different kinds of spuds in this year’s Menu for the Über Tuber.
Spud, Saffron, Pickled Pear
House-Churned Butter • Herb-Oil Potato Focaccia • 8 Grain Loaf • Epi 2003 High Pass Late Harvest Scheurebe, Willamette Valley
Coffees, Teas & Native Beverages A Selection of Autumn Flavors