Summer has been a blast. It has been so long since our last post we might as well do a summary. Since June we have done 18 Walla Walla Weddings, ranging from down home country cookouts to three course plated affairs; numerous conpany events, and lots of medium and little stuff. Here are some photos from the last two months.
Took the boy to his first Mariners game... they lost in 13 innings... he cried.
Our version of dessert, cobbler, or we make brownies, or we cut pre-made cheesecake.... or we order it from the patisserie.
We tie, salt, and herb all our roasts for three days. Tenderloin headed to the oven.
Tracy our Event Manager tending the buffet.
One of my favorite things to make, gravalax. Three days with salt, sugar, lemon, gin, and dill. Served with creme fraiche, capers, and fresh dill, stunningly good.
Pork loin bone in, coriander, fennel, garlic. Possibly the best thing we make. Rice salad, japanese black rice, basmati, sauteed red peppers, carrots, marjoram, parsley, red wine vinaigrette
Stuffed portabella mushrooms, sauteed zuchinni, red peppers, roast garlic, melted provolone, roasted portabella. Awesome.
The evolution of a dish. Tomato and watermelon salad with balsamic reduction, and chive sticks. Super yummy. And then we needed an intermezzo for a wine dinner, so we reduced it to a single skewer, blanched and peeled the cherry tomato, and sat the seedless watermelon in a tiny pool of balsamic glaze. A touch of kosher salt and extra virgin olive oil and we were in business.
Seared shrimp, white bean arrabiatta crostini. Needs a bit of minced parsley to really make it pop, don't you think.
Our first wedding reception at Waterbrook Winery. 240 guests for appetizers. A lovely day.