94's Blog

SOUP - Seafood chowder - chunky with clams, halibut, salmon, cod, potatoes, onion, celery -cream, herbs (contains bacon fat)

DESSERT
Candied Walnut tart
Blackberry and PEACH Cobbler
German Chocolate Torte
Lemon Tart
Peanutbutter with choc chunk
Caramel Fudge
Ginger Spice
Cherry Mountain (dried cherries and coconut)

Next Butter: Pineapple Parsley Peppadew
Current Butter: Tawnied Peach

SOUP - Seafood chowder - chunky with clams, halibut, salmon, cod, potatoes, onion, celery -cream, herbs (contains bacon fat)

DESSERT
Candied Walnut tart
Blackberry and PEACH Cobbler
German Chocolate Torte
Lemon Tart
Peanutbutter with choc chunk

COOLING for tomorrow:

Caramel Fudge
Ginger Spice
Cherry Mountain (dried cherries and coconut)

BUTTER - Tawnied Peach

SOUP - French Farmers Vegetable - made with bacon, chic stock, red wine.

DESSERT
Candied Walnut tart
Blackberry Cobbler
German Chocolate Torte
Lemon Tart
Peanutbutter with choc chunk

- Goatgonzola -
Carmelis
Lets describe this like a symphony in the mouth. It begins with this rich creamy sweet pear note. Building in your mouth until it covers every surface. With a sudden explosion of flavor you are in the
land of acidic goat cheese. A bit of an overwhelming finish to such a wonderful young goat cheese. Reminds me so much of one of my favorite goats from Rolling Stone called Brandywine. Not ready for the explosion? just give it a month.
(Goat) Kelowna, B.C.

- Odessa Blue -
Ancient Heritage Dairy
Nestled between the foothills of the Oregon Cascade Mountains and the fertile Willamette Valley. Their motto, “Raised with respect, nourished to nourish you”, says it all. Finding the best ways to get the most out of each ewe, from sustainable and organic feeding to not using hormones or drugs to boost production. The cheese… Dense, creamy curd that melts in your mouth to reveal a rich meatiness.
Reminds me of a young Stilton in many ways.
(Raw, Sheep & Cow, 60 Day+) Scio (SIGH-o), Oregon

- Beddis Blue -
Moonstruck Organic Cheese
Reminds me of the days when Chef had to have a farm. BARNYARD! Soft and creamy with just the right amount of blue accented by, of course, alfalfa and fresh hay.
(Organic, Cow) Salt Spring Island, B.C.

BUTTER - Tawnied Peach

SOUP - French Farmers Vegetable - made with bacon, chic stock, red wine.

DESSERT
Macaroon
Candied Walnut tart
Vanilla Fudge
Blackberry Cobbler
Valrhona Torte
Lemon Tart
Peanutbutter with choc chunk

The Soup- Potato Bisque with brie

The Desserts-
Macaroon Coconut Tart
Turtle Tart
Candied Walnut Tart
Caramel Pear Tart
Vanilla Fudge Tart
Blackberry cobbler (dinner only)

The Soup- Potato Bisque with brie

The Desserts-
Macaroon Coconut Tart
Turtle Tart
Candied Walnut tart
Caramel Pear Tart
Vanilla Fudge Tart
Blackberry cobbler (dinner only)

The soup today is a Merv's Yakima tomato with herbs.

These are our featured desserts:

Peach Crisp
Macaroon Coconut Tart
Turtle Tart
Candied Walnut Tart
Peanut Butter Fudge
Caramel Pear Tart
Vanilla Fudge

We have a new butter coming up that is called Tawnied Peach (as in tawny port).

Our soup today is a Mervs yakima tomato with herbs.

And for Dessert?

Oban Tart with Arriba
Ginger Fudge Chunk
Peach Crisp
Macaroon Coconut Tart
Turtle Tart
Candied Walnut tart

It's HERE!

SOUP - Brie and potato bisque with fresh herbs

DESSERT
Oban with Arriba
Ginger Fudge Chunk
Blackberry Crisp
Peach Crisp
Macaroon
Turtle
Candied Walnut tart

- Moonlight -
Carmelis
A rich dense goat cheese aged with a single grape leaf on top. The grape leave’s natural properties prevent the normal white bloom from occurring over the full surface and imparts a rich sweetness to the overall cheese.
(Goat) Kelowna, B.C.

- Blue Velvet -
Carmelis
Inside the white and gray modeled surface you will find a solid core with an oozing surface just under the rind. The flavor is rich and earthy with a hint of blue goatiness.
(Goat) Kelowna, B.C.

- White Moon -
Moonstruck Organic Cheese
Beautiful Camembert style cheese with rich buttery floral notes playing off the dense mushroomy rind that covers a supple paste. Love that terrior!
(Organic, Cow) Salt Spring Island, B.C.

- Beddis Blue -
Moonstruck Organic Cheese
Reminds me of the days when Chef had to have a farm. BARNYARD! Soft and creamy with just the right amount of blue accented by, of course, alfalfa and fresh hay.
(Organic, Cow) Salt Spring Island, B.C.

There should have been two more from Moonstruck, but some how I seemed to have missed a box when I did the pickup. Seeing what I can come up with to get 'em here though. Might mean another trip north a little sooner then I planned...

BUTTER - Fresh herbs and Coarse Italian Sea Salt.

SOUP - Smoked Salmon Bisque with dusting of fennel pollen garnish

DESSERT
Oban with Arriba
Ginger Fudge Chunk
Blackberry Crisp
Peach Crisp
Macaroon
Turtle
Candied Walnut tart

Not sure how but I typed Jarod's name wrong the second time... Sure someone noticed. I sure did ;-) Okay, back to our regularly scheduled newsletter.

Red Bag

Last week was sooooo easy... gotta trip you all up on occasion. Syrah from Washington, of course. Keep an eye out for this producer. Just hitting the market and they have a great philosophy.

Grape -

Most widely planted red grape in this country since the 1960s.
This grape is gradually being replaced with more distinctive and aromatic varieties.
Hates the damp. Love the sun.
The berries are bluish-black, round and fairly large, with fairly thick, astringent skins.
They hang in large, rather compact clusters that are short-stemmed, difficult to harvest, and susceptible to grape worms.
They also rot easily.
Buds and ripens late.
Aromas: black fruits, black pepper, licorice
An acre of this grape can produce 10 to 12 tons of fruit.
Currently 25 clones of this grape are government recognized.
Produces wines that have high color, acidity, and tannin.
Without proper care and attention wine from this grape is often unexciting.

Region -

After the industrial revolution in the 1950's this regions wine was the stuff you could strip paint with and would stain the glass bottles red. By the 80s care and science, combined with centuries of traditional "know how" changed the scene to what it is today.
Beaches are a 30 minute drive and cater for all tastes (naturist beaches are close by).
The Templars and the Cathars built many magnificent fortresses and fortified towns in this region.

Producer -

50 Year old vines of this grape combined with harsh rocky soils allow them to produce an outstanding wine from this grape.
Received a agriculture certification in 2003 as a result of pioneering efforts to farm sustainably since their inception in 1998.

Your Best Guess???

New Arrivals

New Wine

Chef has made a new very special category just for this wine…
"When I tried this wine I closed my eyes and was transported directly to a beautiful café in Bourdeaux.
The wine is actually from Canada. Made from a typical Bourdeaux blend expertly produced by a master of his trade. The price is amazing. I was able to obtain one perfect case. Please enjoy…" Celinda
Osoyoos Larose Merlot, Caberbet, Malbec,Petite Verdot, Cab Franc 2003 VQA Okanogan Valley

New Cheese

I doubt I'll have any "extra special" treats left from my excursion north of the border by the wine dinner, but if you stop by within the next week I'm sure I'll have a little something to share. Just ask!

As I just got back into work today I haven't had time to write the new descriptions for the following Canadian cheeses. I'll post the full details on the blog in the next couple days.

Moonstruck Organic Cheese - Salt Spring Island, BC
Beddis Blue, White Grace, and White Moon

Carmelis Goat Cheese Artisan Inc. - Kelowna, BC
Blue Velvet, Moon Light, and Lior Special Edition

Did you book your wine dinner seats yet?

BUTTER - It's plain at the moment, but I should have some time to fix that today... I hope.

SOUP - Smoked Salmon Bisque with dusting of fennel pollen garnish

DESSERT
Valrhona with Truffled Honey
Oban with Arriba
Ginger Fudge Chunk
Blackberry Crisp
Peach Crisp

Nic

Here is what I've added so far...

- Full Moon -
Rivers Edge Chevre
It’s rich, it’s creamy looks like a little camembert and it’s not cow! Soft and supple on the palate without any of that overly bitty acidic tang typical of a goat cheese. It’s probably one of the best goat “bries” I have ever tried. I know, you can’t wait to try it. So go ahead, order it!
$6.75 per oz (Goat)
Logsden, Oregon

- Humbug Mountain -
Rivers Edge Chevre
The name, as some may have guessed, is from Humbug Mountain. It was renamed from Sugarloaf Mountain by some disgruntled explorers who became lost in the 1850s while hiking up the south slope. Ash-coated truncated pyramid covered in a beautiful bloom. Pat sent me this cheese as a sample the first time I ordered, I think she was trying to get me hooked. It worked, I brought in six of these beauties and will be worshipping at them each and every day.
No, you can’t have any, it’s MINE!
$6.75 per oz (Goat)
Logsden, Oregon

- Siletz River Drums -
Rivers Edge Chevre
Simple chevre at it’s best. These small size drums are packed full of flavor and should not be missed.
Hidden inside the bloomy rind you’ll find a rich creamy paste; flavors of sweet sea air mixed with just
the right amount of lingering goatiness.
$6.75 per oz (Goat)
Logsden, Oregon

- Red Darla -
Estrella Family Creamery
Kelli says it best, “At 4:00 AM when I head out to the cheese room, I get to enjoy a sight that seems new every morning. That big old dairy barn that was all rust and decay not long ago has come to life. Milk machines running and light streaming out in every direction. The cows waiting patiently for their turn and the goats tapping their hooves on the sliding window that lets them in. Pa might be carrying buckets across the yard and one could be pushing a wheelbarrow loaded with hay out to start feeding. I often pause to watch the family all working together, and think ‘this is just like in my dream.’”
Caved aged red wine washed Trappist style cheese from right here in Washington! If you like your cheese soft and supple with just the right amount of funk; then Red Darla is your new friend.
$4.25 per oz (Raw, Cow, 60+)
Montesano, Washington

- Old Apple Tree Tomme -
Estrella Family Creamery
Kelli’s tale continued, “The dream has evolved over the years. Twenty something years ago, when we first left the city it was simply a healthy lifestyle- preferably on a little plot of fertile land. We were just newlyweds when I said I wanted a cow! But goats, baby goats, and naturally soft goat cheeses came first. I could never return to the store bought stuff. Then came our babies and as they grew I continued making cheese in the kitchen, faithfully keeping my cheese diary so I could keep learning the craft, dreaming of world class cheeses, and the possibility of our kids growing up working with Pa by their sides.”
Through the spring and summer this tomme is wrapped in apply brandy marinated leaves from the farm. A little funk to the nose and a rich earthy barnyard flavor complemented by it’s creamy texture with just a hint of a woodsy apple smoke.
$4.25 per oz (Raw, Cow, 60+)
Montesano, Washington

- Guapier -
Estrella Family Creamery
And then, “Finally in 2001 we left home and business for an abandoned dairy on 164 acres. They laughed at our young family and said it couldn't be done, and I'll admit I had my fears! My faith was put to the test during the blood, sweat and tears of the early years. But we started with three
cheeses and now have a list of 18, and at last the farm even feels like home.”
Made in the tradition of a French "Morbier", with a decorative charcoal line separating the evening and morning curd. Named after an extra special animal on the farm with a name that means “handsome”: Guapo.
$4.25 per oz (Raw, Cow, 60+)
Montesano, Washington

- Pike Brewleggio -
Estrella Family Creamery
“Sometime last year I noticed that there was a lot of food on our table and some empty chairs, so we adopted 3 more kids from Liberia. Together the kids are learning that hard work won't kill them, and that the pursuit of excellence in our craft and careful nurturing of the creatures placed in our care yield a tremendous reward. Over and over at our farmers markets and in our emails they say thank you, thank you!! And they tell us stories of some of the finest moments of their lives that were enriched by
our cheese. We are so blessed. We hope you enjoy the fruit of our labors as well, and thank you.”
Kelli, for the Estrellas
Washed in brew from right down the street at Pike Brewing Company.
Think Taleggio with a local twist. Rich beefiness grows in your mouth as you enjoy the creamy paste with bits of salty crunch from the washed rind.
$4.25 per oz (Raw, Cow, 60+)
Montesano, Washington

And more to come from Canada soon!

SOUP - Today's is a beautiful mushroom soup with whole chanterelles and button mushrooms bobbing in red wine, chicken stock and cream. The soup is laced with fresh sage and parsley (contains bacon). This provides a perfect texture for a rainy Summer day.

DESSERTS

Banana Rum
Coconut Macaroon
Valrhona Chocolate with Truffled Honey
Oban with Arriba
Ginger Fudge Chunk
Blackberry Crisp

BUTTER - English Tea Time

SOUP - Mediterranean Seafood Chowder - creamy with a little potato, lots of clams, salmon, cod, n halibut - scented with saffron, oregano, dill then finished with sherry butter.

DESSERT
Banana Rum - REALLY GOOD!! A bit oh Jamaca!
Blackberry Cobbler
Cherry Chocolate chunk
Ginger Fudge Chunk
Walnut Caramel
Oban with Arriba
Valrhone with Truffled Honey
Coconut Macaroon
Blackberry Crisp

SOUP - Mediterranean Seafood Chowder
This soup is creamy with a little potato, lots of clams, salmon, cod, and halibut. It is also scented with saffron, oregano, and dill, then finished with sherry butter.

DESSERTS
Banana Rum
Peanutbutter Fudge
Blackberry Cobbler
Cherry Chocolate chunk
Ginger Fudge Chunk
Walnut Caramel

SOUP - Roasted sweet pepper with cannelini and herbs (contains anchovy)

DESSERT

Lemon with drops of Chevre and Lavender
Valrhona with White Truffle Honey and Black Pepper
Chocolate Covered Pear
Hopscotch - Chocolate, Caramel and Butterscotch Liquer
Chocolate Peanut Butter Fudge
Banana Rum

Soup

-Cream of Tomato with dill

Desserts

-Lemon Tart with drops of Chevre and Lavender
-Valrhona Chocolate with White Truffle Honey and Black
Pepper
-Chocolate Covered Pear Tart
-Hopscotch - Chocolate, Caramel and Butterscotch Liquer
-Chocolate Peanut Butter Fudge
-Banana Rum

BUTTER - English Tea Time

SOUP - Tomato with coconut and spice

DESSERT
Peach Cobbler with Puff Pastry Crust
Hopscotch
Lemon with drops of Chevre and Lavender
Valrhona with White Truffle Honey and Black Pepper
Chocolate Covered Pear
Turtle

I finally made it down to Ballard Market and tried Estrella's offerings. Have a little problem, they were all great! I've picked a few to start with and will work more in in the next month as I make room on the menu. Don't miss out on all these great cheeses.

Two soups are being served today. The first is a Manila clam chowder with sherry butter. The second is a tomato coconut that is moderately spicy. This second soup is vegan.

There are two butter selections today. The first is a brightly-colored Shiraz butter. An additional butter will make its inaugural appearance at dinner. We call it English Tea Time. It is a wild combination of butter, lime juice, English Cucumber, tea, honey and salt.

Don't forget to try our desserts! Here's what you can expect today.

-Peach Cobbler with Puff Pastry Crust
-Hopscotch Tart
-Lemon Tart with drops of Chevre and Lavender
-Valrhona with White Truffle Honey and Black Pepper
-Chocolate Covered Pear

- Odessa Blue -
Ancient Heritage Dairy
Nestled between the foothills of the Oregon Cascade Mountains and the fertile Willamette Valley. Their motto, “Raised with respect, nourished to nourish you”, says it all. Finding the best ways to get the most out of each ewe, from sustainable and organic feeding to not using hormones or
drugs to boost production. The cheese… Dense, creamy curd that melts in your mouth to reveal a rich meatiness. Reminds me of a young Stilton in many ways.
(Raw, Sheep & Cow, 60 Day+) Scio (SIGH-o), Oregon

- River Doe -
River Valley cheese
Just a 40 minute trek up I90 sits River Valley Ranch in the heart of Snoqualmie Valley. The ranch plays host to an assortment of dairying animals (LaMancha goats, Yak, Riverine Water Buffalo, Sheep and
Holstein Cows) who’s milk is the bases for many fine raw and artisan cheeses. Raw goat milk tomme rubbed with olive oil. Rich and creamy with hints of grass, even a little tannic on the finish.
(Raw, Goat, 60 Day+) Fall City, Oregon

- Scio Heritage -
Ancient Heritage Dairy
After the discovery that their boys were allergic to cow and goat milk the only logical step for this small family operation; sheep. Raising a small herd of East Friesian sheep, known for their calm and gentle disposition, the Obringer family has found something that truly brings them together.
Rich and creamy; a simple pleasure. My favorite style of sheep cheese,
buttery with just enough acid bite to bring it together in your mouth.
(Raw, Sheep, 60 Day+) Scio (SIGH-o), Oregon

- Valley Girl -
River Valley Cheese
River Valley Cheese was featured on KUOW in May and I hear more press is coming soon. Hopefully they’ll remain just enough of a mystery to the masses so we can keep getting these great products. Grainy crystalline structured curd hides blueberry notes within a dry creamy paste.
Green earth and a nice tangy bite to finish. Do I have to share?
(Raw, Cow, 60 Day+) Fall City, Washington

I know, like, Oh My GOD!

Soup - Manila clam made with sherry

Dessert-

Lemon Tart
Valrhona Tart
Blackberry Cobbler
Turtle Tart
Blackbottom Coconut Macaroon Tart
Chocolate Covered Pear Tart

Slammed one day and just steady the next... I've chatted with a few other market businesses too and they said the same thing. Are you all planning this together? Just testing us... right?

Well off to work, well I am working now. I do have some new cheeses to get added to the menu. A couple more arriving next week and then there is the run to Canada coming up. Lots of new things to come in and try.

See you here soon,

Nic

The soup today is a manila clam chowder.

Swing by for a dessert (see below) and coffee!

Cherry Chocolate Chunk
Lemon Tart
Valrhona Tart
Blackberry Cobbler
Turtle Tart
Blackbottom Coconut Macaroon
Chocolate-Covered Pear Tart (!)

soup du jour - manila clam chowder

Desserts-

Cherry Chocolate Chunk
Lemon Tart
Valrhona Tart
Perhaps some cheesecake later in the day, too!

Today's soup is a Cream of Potato with Blue Cheese and bacon.

There are many desserts to choose from:

Coconut Macaroon Tart
Mexican Chocolate
Chocolate Cherry Chunk Tart
Black Berry Cobbler in Puff Pastry
Mounds Silk
Peach Crisp

Butter Selection - Beurre Anjou: Butter, Green & Red Pears, Preserved Lemon, Sauvignon Blanc Reduction and Sea Salt

Today's Soup - Cream of Potato with bacon and blue

Treats-

Turtle
Coconut Macaroon Tart
Mexican Chocolate
Chocolate Cherry Chunk
Black Berry Cobbler in Puff Pastry
Mounds Silk
Peach Crisp

SOUP - manila clam chowder

DESSERTS (and lots of them!) -

Turtle Tart
Brandied Peach Cheesecake
Coconut Macaroon Tart
Mexican Chocolate
Chocolate Cherry Chunk Tart
Black Berry Cobbler in Puff Pastry
Mounds Silk
Peach Crisp

Today's Soup is Manila Clam Chowder

and for desserts we have

Turtle
Brandied Peach Cheesecake
Coconut Macaroon
Mexican Chocolate
Chocolate Cherry Chunk
Black Berry Cobbler in Puff Pastry
Mounds Silk

There is Blackberry Cobbler in the oven!

Butter Selection - Peach'B'Gone

Today's Soup - Manila Clam Chowder

Do you want a treat?

Brandied Peach Cheesecake
Hazelnut Latte Silk
Mounds Silk
Black Berry Cobbler in Puff Pastry
Chocolate Cherry Chunk
Mexican Chocolate
Coconut Macaroon

Andy and Sean are here to Serve you today! Come join the fun! Don't forget about Houston!

Sorry, everyone, that I have been so busy lately I haven't been able to make the menu change as frequently as usual. Today is the DAY! Hold onto your forks, 'cause this is a phenomenal new menu...

New appetizer ~ Manila Clams with Mazama Vodka and chorizo sec. This vodka is really special. It's not just a "pepper vodka". This distillery uses a number of different pepper varieties and does a fabulous job of creating a liquid that is truly infused with flavor, not just the heat of the peppers.

New Chowder - I decided to offer a made to order chowder. This creamy beauty will feature apple smoked bacon, an assortment of fresh fish, herbs, chunks of Merv's heirloom tomato, and onion. I made a sultry compound butter with Solera East Indian Sherry to float on top.

New Salad - Tested this treat out on a favorite regular customer Wednesday. YES! Capri Salad: Merv's tomato topped with broiled fresh mozzarella, then layered with Italian rye crostini and dressed with balsamic, olive oil, sea salt and fresh herbs.

NEW SALMON - The Alaskan King has been nice and firm with a good fat level. I decided to take it an entirely different direction by braising it in Oregon Pinot Noir scented with horseradish. This will be served with mashed and a blend of Summer herbs. Tonight I have a happy mound from Nic's garden.

NEW HALIBUT - I spent this morning making a fresh flavored corn risotto. This features fire roasted corn and a corn stock that is lightly scented with cinnamon. The halibut to top this is rubbed with an ancho blend Jef has been working on. To finish a touch of sweetness is provided by a chunk of molasses grilled pineapple.

BLACK COD - Pan roast with chickpea dumplings, harissa and fresh chard.

SEA SCALLOPS - Almost hated to change the prep on this. It was so good, but the time had come. Jef and I had to play with this one to figure out who's idea would be the one... Seared scallops, yes, the same great big beauties we've been getting for awhile now. These are served over fresh shredded napa cabbage with a sauce featuring coconut cream, cilantro, lemon grass and Merv's yellow tomatoes.

FLANK STEAK - Another one that is just too popular to give up, but needed a change, so I created a majorly tasty bbq onion sauce. Last night we grilled off some thickly sliced fresh Walla Walla's to a good level of char. Then they went into a slow oven with tomato, molasses and stock to do a long slow braise.

Jef's NEW YORK has stayed. This is such a beautiful thing... dry aged beef, chipotle butter, whiskey flamed and steak fries with lots of garlic and herbs.

BREAST OF DUCK - A new sauce featuring fresh blackberry butter, oh.....

ROAST PORK LOIN - Our all natural Carlton farms loin is featuring some of the finest vegetables in the kitchen as a Summer Succotash.

Well, I guess I had better go cook. It's dinner time!
See you later!

Chef

Today's Soup - Manila Clam Chowder

Today's Treats -

Blackberry Cobbler (puff pastry crust)
Turtle Tart
Brandied Peach Cheesecake
Arriba Oban Single Malt Tart
Hazelnut Latte Silk
Mounds Silk

BUTTER - Peach'B'Gone - Butter, Peach, Tarragon, Honey, Salt - next... Beurre Anjou

SOUP - Tomato coconut - (Vegan)

DESSERT
"Gravel Lane" silk (like rocky road, but smaller bits of everything--get it?)
Chocolate-Butterscotch silk (Arriba* & Buttershots)
Hazelnut Latte silk (Hazelnut Crust w/caffe Umbria Espresso & Frangelico
Lemon silk
BLACKBERRY COBBLER (puff pastry crust)
Turtle Tart
Brandied Peach Cheesecake
Arriba Oban Single Malt Tart

BUTTER - Peach'B'Gone

SOUP - Creamy Artichoke with sweet pepper, fennel and pasta - This is not a heavy soup. I started with chic stock and added cream. I did not thicken it.

DESSERT
"Gravel Lane" silk (like rocky road, but smaller bits of everything--get it?)
Chocolate-Butterscotch silk (Arriba* & Buttershots)
Hazelnut Latte silk (Hazelnut Crust w/caffe Umbria Espresso & Frangelico
Lemon silk
Jeff's Disaronno Peach Crisp with Redmill Grain Blend Crust
BLACKBERRY COBBLER IN THE OVEN (puff pastry crust)
*Arriba is t