A few weekends ago I was lucky enough to attend a dinner at the Herbfarm with my similarly food-obsessed friend, Shawna. The Herbfarm is not just any restaurant. It is one of the most lauded dining experiences in Washington state, if not the country.
Each evening is a set nine-course menu that adheres to a seasonal theme. Our night was “A Spring Forager’s Dinner,” featuring, unsurprisingly, a bounty of foraged Northwest ingredients. I honestly do not know how to use written words to adequately emphasize the amazing freshness of each course, or the intense satisfaction at the end of our meal. Actually, I think in this case it is more effective to show rather than tell.
These are all pictures taken in semi-stealth, meaning no flash or rearranging of plates/glasses at our communal table. I didn’t want to be the asshole with the repeatedly disruptive camera in this elegant atmosphere, blinding all the sophisticated diners who threw down hundreds of dollars for this meal. But I had to have something to show you!
Kombu-Cured Albacore Tuna on Seaweed Crackers with Oregon Wasabi Root
Pickled Bull Kelp Stalk with Puget Sound Geoduck on Nori Seaweed Sauce
Local Spot Prawn Soup with Smoked Quinault River Steelhead Roe & Chives
Pan-Roasted Eastern Washington Spring Chicken & Its Crispy Confit
With Poached Hanna Hama Oysters, Radish, Stinging Nettle Sauce, and Lovage Oil