We used to start getting reservations for Christmas parties in November but the early birds have figured it out and started calling in early October. Fair warning, if you are interested call quick and ho ho ho already.
Last fall and spring we had a wonderful time meeting people and making new friends while providing cooking classes but this year we decided to take a year off due to the fact that Heather and I are expecting a little girl in February. Sorry if you were interested but no worries, we will be back next year.
Every year the kids from Giggling Guest Daycare stop by in their costumes for some sweet treats and of course we will be wearing silly costumes too so feel free to come dressed in whatever and come get some treats.
Justin is our secret soup sorcerer and he definitely does not get enough credit for his talent. Those who have discovered his artful soups have kept it to themselves in fear of missing out on their favorite soups like golden borscht, beer cheese, lamb veg or his amazing chowders. His current creations, house made sausage with lentil and gumbo with cornbread, just happen to be my a couple of my fall favorites…but keep it quiet.
Beets with horseradish. Yes, it works. As a matter of fact it is a traditional Ukrainian dish.
Sometimes strange combinations of food have a surprising result. You know, peanut butter and mayo, sweet and salty, chocolate and bacon, tequila and watermelon…you get the idea. The latest great combo showed up in the ABC salad special dreamed up by Chef Blaine.
Ingredients - Washington apples, local golden beets, organic mixed greens, goat cheese and horseradish dressing. The synergy in this dish is wonderful, enjoy.
We have all heard the term “energy independence” lately and for good reason but we don’t have the ability to do much to effect the circumstances ourselves. Food independence, on the other hand, is the new concept on the block and something we can effect locally during these times when we seem to owe our lives to governmental entities we now question.
I know it may seem odd to approach our current political deficiencies with a food perspective but don’t underestimate the impact this large system has on our planet. Food is needed by every single person, energy is not. We can all take simple steps to change our individual dependence on the food system by growing our own food, learning the basic steps of food storage, and making choices to eat organic and closer to home.
The trend is sprouting more books and blogs and is ready for harvest.
Here are some great links…
You are What You Eat - Michael Pollan
Mimolette
Fromage d’Affinois
St Nectaire
If you love French cheese, you will really love our current cheese plate featuring Mimollette, Fromage d’Affinois and St. Nectaire served with succulent fresh chardonnay grapes we grow ourselves, nuts, apples, gherkins and french bread. Toss in a bottle of Yvon Mau Merlot and you might as well be there. C’est la vie!
Yes we are now four years old. Time flies when you are eating, drinking and having fun. Thank you to everyone currently working for us and everyone who has worked for us in the past for creating our success for the last 4, and thank you to all our guests for choosing to visit us. We look forward to many years of great friends, delicious food & drink and having fun together.
DB let me borrow his copy of “Chefs On The Farm”, a great new book from the Quillisascut Farm School. The first paragraph of the introduction sums it up nicely,
“We hope this book serves as a field guide to what is happening in the small-farm and local sustainable agriculture movement across the United States and throughout the world. More poetry than politics, it offers the tale of Quillisascut Farm, in eastern Washington, as an allegory - one farm that could represent Anyfarm USA - for what can happen and is happening across the country in resistance to industrialized agriculture and to the fast-food trend that is consuming our culture.”
Filled with great recipes, photographs, and helpful farming tips, this book is a wonderful peek inside an area farm that not only produces some of our best local cheese but will help dig up the roots of the farmer in all of us.
We will have it for sale at the Bistro soon in case you want your own copy.
This Australian Cab wins the coolest label lately and it’s pretty darn tasty too. Check out the back label….
It is currently on our glass pour list until it’s gone.