Tasting menu at Sooke Harbour House (the original chef). Read on if you want the entire menu. Lemon grass fish broth with mint oil, geoduck clams, paprika pasta, soy beans, day-lily shoots and daikon radish. House made roasted chicken sausage with a red currant geranium reduction, and a honey-Dijon emulsion, on a roasted garlic, potato, and feta cheese tart with wilted kale. Seared sea scallop with a plum Grand Fir leek oil vinaigrette, on roasted squash creamy barley and a seaweed bread crisp. Morel mushroom encrusted Port Renfrew cod with tamari and sundried tomato sauces, Nodding onion emulsion, rutabaga, and spicy vegetable spring roll. Roasted Metchosin lamb rack, with ox-eye daisy and pear purees, red wine meat stock reduction, caramelized onion sage salami and lentil perogie with braised leek, and grilled parsnip. A selection of goat, ewe, and cow's milk artisan cheeses from Saltspring Island and Cowichan Valley, with sliced asian pear, bread crisps and dried fruit. Caramelized apple frangipane tart, with California bay leaf scented caramel ice cream, apple reduction, caramel sauce, and ox eye daisy greens. Fennel scented meringues and Cardamom chocolate truffles.
My current drink of choice:
andaluz martini: vodka, fino sherry, anchovy-stuffed olive
I really wish I could:
This used to say "start a supper club in Bellingham" now that's done! The new wish: go to a cooking school in a different country every year.
My "Go-to" dinner party dish:
What I like to bring to dinners: appetizers en croute, puff paste, phyllo, etc, wrapped, hand held tasty little bites. Dinners here? The menu changes each time.
My top 5 favorite restaurants:
Thistle, McMinnville; Sooke Harbour House, Sooke BC; Chez Panisse, Berkeley; Pok Pok, Portland; Someplace in Xian, don't know the name, an amazing dumpling meal; Settembrini, Rome. OK so top six.