love the idea of setting aside a night to dine somewhere special and celebrate together. Bf made reservations months in advance for The Herbfarm, an AAA 5-Diamond restaurant that grows its produce/herbs in the backyard farm and sources everything else around the Pacific Northwest. The menu changes frequently and is always 9-courses paired with 5-6 wines. It was an entire experience of lavish decor, delicious and thoughtful food, perfectly matched wines with unlimited pours, and live music. The dinner lasted 4.5 hours! We had so much fun. I’ll let the photos speak for this.
4th course: Rotisserie Moulard duck breast with pumpkin-farro risotto, seared local foie gras with caramelized onion and lavender-quince jam and Oregon winter black truffle duck jus. Wine: 2008 Westrey Pinot Noir, Oracle Vineyard, Dundee Hills, Oregon. To experience the duck and foie gras together was sensational.. plus, I’m obsessed with truffle.
5th course: Whole-roasted prime rib of wagyu beef, confit of Ozette Native potatoes, wild winter mushrooms, Brussels sprouts in horseradish cream, woodoven-roasted carrots, roasted garlic clove, and bone marrow sauce bordelaise. Wine: 2007 DeLille Cellars Chaleur “D2,” Meritage Red, Yakima Valley. We later chatted with Chef Weber who explained the process of this dish. They roast the entire prime rib starting at 10am for 8-minute segments so the juices flow to the edge, then pull it out for 8-minutes so the juices run back in, and on and on. All that meticulous labor paid off in the most juicy, tender, and flavorful slab of prime rib.
6th course: Fried wrapped parcel of Larkhaven Farmstead blue sheep cheese, roasted chestnuts, sheep cheese dust, sitka spruce syrup, and spicy cress to transition from savory foods to desserts.
7th course: Douglas Fir and Szechuan peppercorn sorbet with cranberry espuma.
8th course: Terrine of chocolate, marbled chocolate-brioche bread pudding with sugar plum jam, parsnip ice cream, salted chocolate tuille, and bay leaf eggnog sauce.
Finally, the last course, I ended the spectacular meal with a wild native brew of Madrone bark. The calming earthy hot liquid felt so good after the feast. Can’t wait to come back!