A 24th Anniversary Dinner MenuJanuary 8, 2012
As I type this, I still shake my head a little. Today we celebrate our 24th anniversary–my how time flies. It seems just like yesterday that we shared our first meal together. I/we feel so fortunate, thankful & blessed, for many, many things.
We had a meal last night prepared by chef Madden Surbaugh, who has a seasonal restaurant on Orcas Island. He was in Seattle last eve cooking a ‘farm to table’ meal for a small group of us. It really was extra special, as well as incredibly tasty, I really wanted to share it with all of you. To throw things over the top, each course was served with a special cocktail, many gin based, so we knew we were in for a lively night with much laughter.
All of the food and alcohol was from purveyors in the San Juan Islands. They were present too, and each talked a bit about their offerings. Many of you who read these posts I know have a major love of food, as we do. Here is the menu in its very descriptive entirety. I thought you would enjoy the level of detail.
Baked smelt in pastry with bitter orange, caramelized fennel and thyme stuffing. Brown butter sherry vinaigrette and marcona almonds. Served with a ’12 Anderson’ which is gin, Cointreau, lemon juice, champagne and orange bitters.
Then roasted pork jowl with a poached egg (the color of the jolk reminded me of a Bresse egg from France, it was so fresh & orange) served with brandade cream. It was served with a ‘Hard Pressed’ which is made up of apple eau de vie, lemon juice, cider vinegar, maple syrup and soda water.
Next up was curried oysters with a celeriac & apple salad. The drink for this course was Wescott Bay dry cider.
Then onto the meat course. Braised goat with a root vegetable empanada & gremolata. It was served with a ‘Suzy P’ which is gin, sweet vermouth, lavender rose liquor, lime juice, cucumber and creole bitters.
And finally dessert. A tea cake with grapefruit panna cotta, white chocolate caramel and brazil nuts. It was served with a ‘General Equality’ which is Earl grey tea, nasturtium liquor, gin, lemon juice and Peychaud’s bitters.
I hope you enjoyed the descriptions. It was a lovely, memorable evening and meal. The perfect way to kick-off our anniversary week-end!