The Herbfarm

 

Greg and I were given the most generous, surprising gift from my parents this past Christmas - a gift card to the Herbfarm!  We have had this place on our bucket list now for at least a decade.  If you are in the area, you may be familiar with this place.  It's notoriously $$$, but from what I've heard also so worth it.  We had always said that "someday" we will go for a special occasion.  Having a gift card that covered a good chunk of the cost and an offer to watch Ben overnight, we decided it was time to just go for it!

They have themed, coursed meals that change every month or so.  We decided on the "Super Cattle in Seattle" theme (because, beef), and made our reservations.

We started off with drinks at The Barking Frog right across the parking lot. 

We arrived at the Herbfarm about 30 minutes before we were scheduled to be seated.  They let us all wander around the place (wine cellar, library, etc) until they gathered us all together for a "garden tour".  They decided to conduct it indoors since it was pouring rain outside at the time.  The owners walked us through the herbs from their garden and how they would be using them in the meal that evening.

When it was time, they opened the doors to the dining room and showed us to our communal table.  We were at a table of 8, all people similar in age to us, with kids around Ben's age, who all love food.  It was such a fun experience to share this 5 hour meal with others who appreciated it (and appreciated a night away from their kids, too) ;)

Every course was perfectly paired with a different wine - and all of the wines were poured into a unique TYPE of wine glass - taking fancy to a whole new level.  Bonus - throughout each course, they continued to refill your glass with whatever wine was paired until the next course/wine arrived.  

The first course was beef.  Painted Hills Oregon Pastured Black Angus, 50-Day-Aged Prime Snohomish Valley Grass-Fed Angus Beef, Snake River Farm Idaho Wagyu Coulotte, and Quiche of Dungeness Crab & Over-Wintered Calcots with Lemon Thyme.  Paired with Treveri Cellars Sparkling Gewurztraminer, Columbia Valley.

Between the first and second courses, the Sommelier and the head chef came out and spent about 20 minutes speaking to the dining room about each course, where they sourced the ingredients (ahem, cows) and the background on wine selections (down to how the grapes were grown and who the wine maker was).  Foodie heaven.

Course two was Tempura of Vinegar-Marinated Beef Cheek, Pink Scallop Sauce, Green Chili Sauce, Black Garlic Sauce and Radish. Paired with 2014 Savage Grace Gruner Veltliner, Underwood Mountain.

 

The third course was a Wood-Roasted Whole Rex Sole, Wild Nettles, & Green Garlic, which the chef walked us through how to filet!  (Also why you only get a picture of the bones).  #nailedit  Paired with 2014 Walter Scott Chardonnay, "Cuvee Anne".

Course four was Grilled-Rare Pure Magnolia Wagyu, Spring Shoots & Seeds.  Paired with 2012 Designee Cabernet-Franc, Conner-Lee Vineyard.

 

Course five, perhaps my favorite, was Ember-Roasted Wagyu Short Rib, Preserved Lemon Sauce, Braised Cabbage & Leeks, Oregon Black Truffle Agnolotti.  Paired with 2013 Gorman Cabernet Sauvignon, "The Fog", Old Vines, Red Mt.

Course six was Beef Bone Stuffed with Mousse of Jacob's Blue Cheese, Grand Fir Powder, Preserved Raspberry Juice, Beef-Fat English Muffin.

Course seven was a Macaron Sandwich with Fennel Frozen Yogurt, Toasted White Chocolate, and Rhubarb Gel.

 

Course eight was Chocolate Brioche Bread Pudding, Olive Oil Caramel, Chocolate-Rye Sourdough Ice Cream, Oregon Olive Oil & B.C. Balsamico, with Olympic Peninsula Saffron Salt.  Paired with 2012 Brian Carter Cellars Barrel-Aged Opulento.

 

The evening ended with them bringing out their coffee and tea menu - at least 10 different types of coffee and tea.  We each selected what we wanted (I went with one of their coffees) and it was brought to us in our own individual mini french press and then served in the most adorable china (of course).

Such a fabulous evening!  One we will never, ever forget.  If you ever wish to splurge on a great meal and experience, this place is not going to disappoint you. 

Thanks again, Mom and Dad!!