As a general rule... we don't make desserts (except for brownies, cobblers, bread pudding, and cookies). But we donated dessert for an auction, and Lori (Brian our cook's wife) loves to make cupcakes. So she made these Spring/Easter inspired fondant covered cupcakes. They were awesome.
Who says there is no good seafood in Walla Walla? These Penn Cove Mussels were harvested on the 18th and served on the 20th. We blanched them, topped them with some garlicky bread crumbs, broiled them and served them with a saffron aioli.
A phad thai noodle inspired salad. Too many ingredients to list.
We call these "shrimp scallop lollipops". Seared on a flat top and then brushed with lemon garlic butter before going to the guests. They never ever last more than a few moments.
Sliders made with Lostine Cattle Company ground beef. Super clean tasting. Caramelized onions, fresh thyme, goat cheese, mayo. We served 800 on Saturday at Leonetti (from 10am to 2:45pm... that is like 170 and hour?) and another 200 on Sunday.
A fruit platter for a nurses appetizer reception. Tangerine syrup is the dipping sauce.
Blanched asparagus with tarragon mayo and Tim's Chips, and a Japanese noodle salad (its the cousin to the phad thai noodle salad).
And this is what the sandwich shop looked like all week... the graduating Whitties getting their last fill of Graze - a place to eat.
Cheers
2 comments:
odd question - i was in a few weeks ago, my first time, and there were freshly picked purple flowers with long stems in vases on each table. perhaps the same ones as pictured in last photograph. what are they? agapanthus is the closest i could find that i thought they might be.
by the way, i loved it. good fresh food, clean bright atmosphere. simple and classy. just my style.
Charles,
Thanks for nice comments. We get our flowers from Alice at West End Farm. She is at the farmer's market Saturdays. She can tell you all about the flowers.
Cheers
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