Blink and May turns into July. Blink again and your kids are in middle school. How does time go so quickly. How did we just do 14 weddings from the last week in May to today? And how did we fit in all the other parties large and small? I really have no idea, its all kind of a blur.
What is not a blur is that our food and service have continued improved with every event. And we are proud to announce that our pig box has been perfected. A slow roast herb stuffed pork shoulder takes us a good 6 hours, and then the coals on top we use to grill vegetables. Here are Walla Walla Sweets grilling on top of the pig box for the Walla Walla Chamber Music Festival backyard donors party.
Our house made meatballs in roasted garlic marinara and braciole, crispy polenta cakes, whole leaf caesar salad and parmesan, wilted swiss chard from stones throw farm, blanched asparagus, and dessert from the patisserie rounded out this meal all the way back in early June for some out of town guests at L'ecole Winery.
My new favorite thing is grilled lemons. We marinate rosemary lemon and garlic chicken for a day before grilling. After the chicken is grilled, we then grill off the lemon rounds over low heat. They caramelize so beautifully, and when they are just a few moments before burnt is when they are perfect, and they make a fantastic garnish. For these smoked paprika and garlic shrimp skewers, we roasted the lemons and then finely chopped the caramelized zest and put a smidge on each skewer. The stuff is addicting.