Posts Tagged ‘ricotta’
Disclosure: I attended this event as a guest of Full Circle. This is not a sponsored post.
Sydney is a urban sprawl. Streets are at odd angles and arterial roads twist through suburbs. North, south, east and west, to drive from the geographical centre of the city to its boundaries would take at least an hour.
Seattle is more compact. Neighbourhoods cluster around the Puget Sound and Lake Washington, it is a short distance from houses and malls to fields and forests. The abrupt transition is bewildering and we ponder the scenery as we navigated to Carnation for Feast on the Farm.
Full Circle delivers ‘farm-fresh, locally-sourced organic and sustainably-grown’ produce to consumers. The mission of Stewardship Partners is to ‘restore and preserve the natural landscapes of Washington State’. Salmon-Safe certification ‘requires management practices that protect water quality and restore habitat’.
Groups sheltered under the umbrella and marquee for reprieve from the blazing sun. Hats, sunglasses and sturdy shoes were requisite attire.
We stepped and stumbled on a milk crate to board the tractor tour. We perched on hay bales covered by a blanket as we gently looped the acres.
Andrew Stout, founder of Full Circle, was our guide. The engine chugged along the dusty path as Andrew spoke about the growth of Full Circle and how the land is being rehabilitated.
Lettuce and kale were neatly planted in rows.
A serene vista.
The many hues of clouds, mountains, trees and farm buildings.
Symmetrically ploughed fields.
We snacked on smoky discs of Via Tribunali wood fire pizzas.
On the left is David Burger, executive director of Stewardship Partners, and Andrew Stout is on the left. My favourite quote of the event was ‘we’re in the business of killing plants’. The crowd chortled and snorted.
A still reflection on the creek.
Sal, the leggy mascot of Salmon-Safe, greeted us.
A country kitchen.
Currant bushes marked the field where perpendicular tables were set.
Our view of the second table.
Mason jars decorated the length of the table, posies interspersed with leafy produce.
From one end to the other.
Effervescent and mild, Dry Soda quenched my thirst.
First was Salumi charcuterie. We nibbled politely on thin slices of cured meats and Castelvetrano olives as introductions were made. I had sprayed my limbs with insect repellent and apologised to our dining companions for reeking of citronella. We were seated with an interesting group of people, there was much laughter and engaging conversations on culture, food and literature.
A mound of shredded Tuscan kale was garnished with grated Parmigiano Reggiano and drizzled with anchovy dressing. This was one of three healthful salads served.
Chunks of roasted beets were topped with a dollop of house made ricotta. Pistachio kernels dotted the tender beets, it was an earthy combination of flavours.
Plump grains of farro were tossed with carrot and English peas. I had several spoonfuls of this toothsome salad.
Mediterranean mussels were roasted with guanciale, lemon and olive oil. The bivalves were aromatic and succulent.
In sunglasses, an apron and boat shoes, Chef Ethan Stowell generously donated two private dinners in Staple & Fancy‘s cellar room for auction to benefit Stewardship Partners.
Fennel and carrots were grilled, the former seasoned with bottarga and the latter with mint and orange.
Dessert was a creamy panna cotta with mixed berries, slivered almonds and aged balsamic vinegar.
There was spirited bidding on auction items, and Mike McCready (guitar), Kim Virant (vocal) and Gary Westlake (bass) entertained us.
Each attendee was gifted a box of Full Circle produce which we happily carried home.
Carefully packed, the top layer was fennel, kale and lettuce.
On the bottom were apricots, cabbage, carrots, cherries, cucumber, onions and rockmelon.
Sincere thanks to Shirley and Full Circle for the opportunity to experience Feast on the Farm!
Posted Monday 17 October 2011on:
Lake Washington is a mental divider. Across the bridge is the Eastside, ‘over there’ is suburbia. Having lived in Sydney, driving for twenty minutes to get to a restaurant is considered fast! We don’t own a car here and we like the convenience of Zipcar. And we’re lucky to have generous friends who kindly drive us to and from places in exchange for our pleasant company!
Winner of the 2008 James Beard Foundation Best Chef Northwest Award, Chef Holly Smith opened for lunch just for us. In serene surroundings, the L shaped restaurant has windows with a view of leafy trees.
Next to the entrance are a long kitchen and a multipurpose bench.
Polished stemware is proudly displayed and muted tones are brightened by pastel mint accents.
We nibbled on fluffy bread with salted butter, and Parmesan and herb crisps.
Served in an asymmetrical oval bowl, the Alaskan king crab with green apple sorbetto and crab butter powder was artistically presented. The crustacean leg was succulent and the taste of the ocean contrasted with the tart sorbetto. It was a delightful pairing that whetted our appetite for Holly’s food.
The main course was rabbit braised in Arneis with chickpea gnocchi, porcini and house made pancetta. I don’t eat rabbit but my dining companions liked the tender meat and the texture of the gnocchi.
I had an alternative main of quail stuffed with house made ricotta and pancetta in reduction sauce with sweetbreads and chanterelles. A syrupy sauce simmered over many hours and reduced from litres to cups, it had a piquancy that complemented the other components of the dish.
The highlight of the meal was dessert. Resting in a puddle of Cardoon blossom honey, the panna votta was speckled with vanilla salt. It was a perfectly balanced dessert – creamy yet light, fragrant and sweet with bursts of saltiness. Matching wines were available and the Cascina del Santuario 2009 Moscato d’Asti from Piedmont intensified the flavours of the silky panna cotta.
October’s lunch concluded with brutti ma buoni. These ‘ugly but good’ hazelnut meringues crumbled and melted, and would be lovely with a cup of tea.
Sincere thanks to Darryl and Holly for an ethereal dining experience!