Washington State’s The Herbfarm, a top-rated restaurant, is always on the delicious side of eating discoveries. They have an interesting take on trees as “…the unheralded workhorses of the food world” giving with their fruits and nuts, but also “flavors from their flowers, saps, berries, seeds, bark, leaves, needles, and even smoke.” Herbs, mushrooms and truffles grow under them and the moon smiles over them.
The dinner series begins February 17 with nine courses sequenced for flavor and paired with wine. What’s to eat? There are more things at http://www.theherbfarm.com, but check out these these courses from the menu:
• Sumac-Crusted Pacific Albacore Tuna, Parsnip Cream & Oregon Olive Oil, Fennel, Apple, Radish, and Flat Leaf Parsley
Paired with 2010 Adelsheim Auxerrois, Ribbon Springs Vineyard, Oregon
• Charcoal-Grilled Saddle of Lamb, Rosemary-Farina Cake, Sausage of Wild Black Trumpet Mushrooms and Lamb, Slow-Roasted Onions, and Brown Butter-Birch Tree Syrup Sauce
Paired with 2007 Rôtie Cellars, Southern Rhône Blend, Washington
• Woodinville Whiskey Mini Savarin with Walnut Butter, Bay-Walnut Cream, Walnut “Sand,” Whiskey Snap Tuile & Salted-Big Leaf Maple Syrup Ice Cream
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