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externship: in praise of variety.
I walk into the restaurant at the beginning of each week not knowing what to expect, which direction Chef Colin will take with the ingredients available. The countertops will be hidden under piles of vegetables, nuts and oils and spices splayed out, the lovely aroma of stock simmering on the stove. After I stash my bag/grab my apron & knife, I try to take it all in. Try because a lot of the time Im looking at vegetable varieties I have never seen before, smelling spices that are completely foreign to my senses.Suddenly I feel like a kid, like an amateur. In that instant I recognize how much of a world there is out there and it makes me smile so hard my face hurts. Seriously. All of these foods, all of these places and cultures and techniques and flavors that I dont know…I swoon at the potential.So heres this last weeks menu. I can not even begin to praise it because I will not be able to stop talking about the wonderful smoked white chanterelles, the killer zucchini-fingerling-red curry-cashew cream stuffed phyllo packets, the stunningly delicious white lentil dahl, the perfectly sweet tangy wild foraged mountain huckleberry lemon thyme coconut ice cream, the rich cardamom sipping chocolate. See? Ill just shut up already before I go any further.
First Course: Avocado-Cauliflower-Nigella “Cous Cous” Cake with a Cherry Tomato- Lemon Basil-Fresh Cayenne Confit finished with Balsamic Shaved Fennel
Second Course: Arugula-Mixed Greens-Purslane Armenian Cucumber and Pickled Tonnemaker Melon Salad with House Smoked White Chanterelles and a Ginger-Miso-Ground Cherry Dressing finished with Candied Sunflower Seeds
Third Course: Zucchini-Fingerling-Red Curry-Cashew Cream Stuffed Phyllo Pocket served with Red Quinoa, Steamed Rainbow Chard, a White Lentil Dahl and a Sansa and Early Gold Apple-Parsley Chutney
Fourth Course: Wild Foraged Mountain Huckleberry-Lemon Thyme-Coconut Ice Cream with a Cardamom-Theo’s Madagascar Sipping Chocolate
Posted on September 13, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
