I went to Longshadows for an evening release event Friday Night. Beef tenderloin mini sandwiches, warm potato salad, piquillo pepper wrapped walla walla asparagus, french green lentil salad, red wine beef ragu and grilled bread, endive boats with goat cheese mousse, and shrimp and arrabiatta crostinis. The food was pretty dang good.
Here is a shot of the marinated beef tenderloin. When the french winemaker dude compliments the beef, the green lentils, and the truffled creme fraiche... you know things went fairly well.
Brian spent three days at Leonetti grilling Lostine Beef, serving grilled asparagus, and frying corn and spanish chorizo fritters with saffron aioli. Friday night was a special release party, and we made tartare with the Lostine top sirloin cut. Wow. It's not fair that a generic cut like top sirloin can be that tender. Capers, italian parsley, lemon, anchovy, truffle salt, egg yolk, made up the tartare, served with arugula on a lavosh cracker.
Becca headed off to Reininger where we served up carnitas and hominy in a red chile sauce, mexican basmati rice, grilled veggies, asparagus with smoked paprika and cojita, a green salad.
Pepperbidge we sent all the salads to go with a bbq themed party. Tortellini pasta, coleslaw, our roasted pear salad, and fruit salad.
Tracy ran off to events at Five Star Cellars and Robinson Ranch Winery, where we did a italian braised brisket, with our meatballs, italian sausage links all coated in a pancetta mirepoix red wine sauce, baked parmesan polenta and other sides rounded out the meal.
L Ecole served our cream cheese spreads, crostinis and lavosh crackers. And then Saturday served some nicer small plate apps for 30 lucky private tasters.
And the weather was like this all weekend. This is a shot from Basel Cellars, where we did Samantha's wedding the weekend before. Just another reason to visit, get married, spend some down time in Walla Walla.