Herbfarm, part II
Our second experience at the Herbfarm, and I was just as excited! This time, the theme was truffles. Let’s get right to the food:
Scent of the Sea Truffle: White Truffle Celery Root Tart with Celery Leaf and Apple Hosting; Idaho Brook Trout Roe; Fresh Cracked Dungeness Crab; San Juan Winter Sea Urchin
Wine Pairing: Capitello Oregon Brut, Williamette Valley, Oregon
A nice, light start to the meal, with a decent amount of briny-ness from the roe and urchin. I’ve never been a huge fan of sea urchin, but the small amount used here seemed to complement the dish quite well. Again, a nice sparkling brut to start.
Soleful Salsify: Puget Sound English Sole and Salsify Root with Oregon White Truffles, Pacific Oyster Hachet, Hazelnut Veil, and Brussel Sprouts
Wine Pairing: 2008 Chahalem Chardonnay, “Inox” Willamette Valley, Oregon
To be honest, I don’t remember a lot about this dish, other than the hazelnut veil! What can I say. I like fried crispy things. I do remember that I liked the chardonnay, as it was light and not overly sweet.
Parsnip, Pork, Black Truffles & Malt: Spiced Tamworth Pork Shoulder Confit with Parsnip Agnolotti, Black Truffles, and Malt Nage
Wine Pairing: 2008 Brian Carter “Oriana” Viognier-Riesling, Columbia Valley, WA
This dish looks like it’ll be super-truffle flavored, but it really wasn’t. In fact, the truffle was quite subtle, as it was throughout most of the dishes. The pork shoulder was quite tender and tasty. Again, rieslings aren’t my favorite, but this wasn’t overly sweet.
Beets & Black Gold: Roasted Bulls Blood Beet on Sunchoke Puree with a Medley of Sweetbreads, Spinach, and Glazed Truffles in Feuille de Brick with a Caramelized Cultured Buttermilk Sauce.
Wine Pairing: 2007 Boedecker Cellars Pinot Noir, Athena, Willamette Valley, OR
I love beets. Give me a simple, roasted slice of beet, and I’m happy. So guess what my favorite part of this dish was? I actually liked the sweetbread ‘eggroll’ more than I thought I would, as I’m not a huge fan of sweetbreads, but it was infused quite well with the other ingredients. The Pinot Noir was probably my second favorite of the night. Subtle, and quite nice.
Why, it’s Wagyu: Seared Mishima Ranch Ultra Reserve Wagyu Sirloin and Short Rib with Grilled Baby Leeks, Glazed Kuri Squash, Washington Puy Lentils, Turnips, and Oregon Black Truffle Sauce
Wine Pairing: 2005 Corliss Estates Cabernet Franc, Columbia Valley, WA
Suprisingly, the wagyu was not especially tender. I’m a huge fan of leeks, so I did like that, along with the other veggies and the lentils. Again, super subtle truffle flavor. The cabetnet franc was mild, smooth, and my favorite wine of the night.
Parable of Duck, Sheep & Truffle: Duck Foie Gras and Black Truffle Torchon with Cider Vinegar Caramel, Alpine Lakes Sheep Tomme, Presto Cress, and Fried Bread
Something about this dish didn’t go over well with me. I think it was the overly smooth texture of the foie gras, because I did like the fried bread. I think this was the only dish that I didn’t especially like this night.
North Country Fir: Poached Riesling-Vinegar Meringue, Douglas Fir Gelee, and Douglas Fir “Glass”
Imagine a less gelatinous version of jello, flavored like a christmas tree, with meringue on top. That’s pretty much what this dessert tasted like, and guess what? It really worked! I loved this dish. The ‘glass’ reminded me of a christmas tree version of Japanese rice candy paper.
Orchard of Truffles: Black Truffle & White Chocolate Mousse with Caraway Thyme Carrot Cake, Truffle Honey, Prune Confit, and Fried Potato Threads
By this time, I had seriously hit the food wall. I did manage to eat all of those potato threads, though, and the mouse and carrot cake were quite good. Interestingly enough, out of all of the dishes of the night, this one had the most pungent flavor of truffle.
Selection of Small Treats: Black Truffle Truffles, Sage Macaroon, Lavender Cream Puffs, Spiced Cider pate de Fruit
Hmm… missing picture? I think I was so full, and maybe had so much wine, that I actually forgot to take a photo of the treats! I love macaroons, so the sage macaroon was one of my favorites, along with the lavender cream puff. And trust me, they were beautiful, too. For my coffee/tea selection, I had the chicory tea, which is more like coffee. Quite nutty and robust, but with little to no bitterness.
Overall, another wonderful night. Adam was quite relieved that most of the dishes (save for the orchard of truffles) were very subtly truffle flavored, as he can get ‘truffled out’ pretty quickly. I don’t have that problem as much, in fact, I think some of the dishes could have afforded to have a bit more truffle flavor to them. Still, I enjoyed almost every dish, and had another great experience at the Herbfarm!
14590 NE 145th St., Woodinville, WA 98072