Truffle Treasures at the Herbfarm
Brandon and I have a lot of stuff. There I said it. So for Christmas, we decided that instead of more stuff, we would do an experience. We’ve always wanted to visit the Herbfarm, so we started scoping out menus and selected the Truffle menu.
You see, the Herbfarm does theme eating monthly. Right after my own heart! We opted for the “Truffle Treasure” of January and we were very glad that we did!
The Herbfarm is an award-winning restaurant in Woodinville, a suburb of Seattle. It’s on the expensive side and the nine courses (nine!) are paired with drinks for the most part. It also takes several hours. We won’t be going back monthly, but this was a great experience and one that I would recommend you do at least once during your time in Seattle!
My parents watched Michael and we feasted on…
Truffledom: White truffle shumai; black truffle soup with red beet cream; Dungeness crab with truffle butter; and, beech mushroom tempura, truffle salt, Idaho lemon wedge.
Herbfarm first course
Drink pairing: Blue Mountain Vineyard Brut, Okanagan Valley, British Columbia
Albacore & Pickles:
Herbfarm second course
Grilled rare Oregon Albacore tuna, assorted pickles put up from our larder.
Drink pairing: 2013 Dr. Loosen Eroica Riesling, Columbia Valley
Earth ‘n’ Trees:
Herbfarm third course
Oregon chesnut angolloti, cipollini onion, chervil, Oregon white truffle sauce.
Drink pairing: 2002 L’Ecole No. 41 Semillion, Fries Vineyard, Walla Walla
Black, White & Blue:
Herbfarm fourth course
Buttermilk-poached blue-footed chicken breast, chicken-skin-crusted salsify, sauce perigourdine.
Drink pairing: 2012 Broadley Vineyards Pinot Noir, Jessica, Willamette Valley
Mr. Kuro Goes to Washington: Bay-braised Gold Beach Oregon Wagyu beef short rib in feuille de brick, turnips & their greens, our Roy’s Calais Flint corn polenta, huckleberry sweet-sour sauce, black truffle puree.
Herbfarm fifth course
Drink pairing: 2012 Gorman Winery Winemaker’s Reserve Malbec, Red Mountain
Parsnip in a Pear’s Pad:
Herbfarm sixth course
Grated parsnip and pear, shave Willamette Valley Boerenkaas cheese, nocino sauce.
Glass & Ice: Sorbet of muddled Idaho Valencia orange rind and sake, gin glass, Douglas Fir snowbank.
Herbfarm seventh course
Oh, Sweet Truffle: Sourdough ice cream, black truffle-caramel apples, fromage blanc, Oregon olive oil cake.
Herbfarm eighth course
Drink pairing: 2005 Thurston-Wolfe 8-year cask-aged Tawny Port
And course nine:
truffled wood-oven foccacia
Thankfully little Michael had equally as fun of night with Grandma and Grandpa. He passed out!
Next on our Seattle food bucket list? Canlis.
Maybe next Christmas?