How To Eat Pt. 3

Willow's Inn

2 hrs from Seattle and easily top 5 meals of all time. One sitting each day, and a tiny group at that. If you ever get the chance, do not hesitate to try this place out.

Getting ready for the meal.

A drink to start

Atmosphere = good lighting

Smoke courtesy of the smoker.

Meal starts with the menu for the evening

Sunflower root smoked for 10 hours with moss in a cedar box. One of the most memorable scents ever, and it tasted just as good.

Smoked steelhead roe, maple syrup sherry cream, fried crepe with chives. So amazing.

Baked Kale, black truffle puree and toasted rye. So original and delicious

Shigoku oysters in sauerkraut juice, tapioca pearls and sorrel. Was nice, but the only thing that I ate here that didn't blow me away.

Shiitake mushrooms marinated in shiitake juice and grilled over fire. The best mushroom I've ever had in my life.

Scallop with cream, dill oil and water cress. So balanced and perfectly executed.

Organic grains, watercress emulsion, geoduck, beach peas, St. john's wort and sedum. I was astonished how good this was.

The view from our window

The salmon to ruin all salmons. Smoked over green elderwood pictured earlier. Eaten with fingers. So. Damn. Good.

Smoked mussels, green onion, with wild onion flowers and bread crumbs. This dish would have went amazing with whiskey. It was so good.

Bread service. Chicken drippings, rustic bread. THE BEST.

Stewed stinging nettles, fresh cheese, salmon berry flowers, miner's lettuce. Amazing. Really something special.

Deep fried halibut skin with razor clams and seaweed powder. I could eat these forever.

This is where Tomo stopped instagraming so I have no idea what I ate

We're onto dessert. From what I can recall it was a nettle broth with a creamy sorbet of something. It was also one of the tastiest and lightest desserts I've ever had.

Sweet potato, meringue, and some other tasty things that I've forgotten.

Caramel and some other tasty bits. I am nothing without Tomo's descriptions

One of the best meals of my life.

How to Eat Pt 2

Tomo didn't know anybody at Sitka and Spruce. So we had to dine like commoners. How revolting

She was gushing over this, and I soon found out why.

I've had caneles before, but this one, with the sweet lemon curd was delicious

Roasted parsnips, harissa, walnuts, cider and sheep's milk feta.

Croissant and ham. Almost impossible for me to say no to croissant

Buttermilk scone with huckleberry jam. Love my scones too

Grilled broccolini, parsley, bagna cauda and bread crumbs. Probably was my favorite thing we ate there

How to eat

(Hint: bring Tomo)

Canlis

Walk into Canlis and you are instantly greeted by the staff, the decor, the architecture. Everything about this restaurant makes me sad it's so difficult to get to

carrot chiffon with truffle cream cheese, black olive cornet, smoked salmon cream and pickled rutabaga wasabi caviar, deep fried egg yolk

The carrot chiffon in particular was ridiculous

Soup. It was....let's just move along

rubarb panna cotta, smoked steelhead trout roe, peas, pea shoots, goat cheese, shaved celery. Delicious

They make a good drink here

Hearts of palm, hamachi, uni, shaved foie, green apple espuma. So good

Cold smoked salmon, lobster stock, potatoes, basil, dill, yogurt. Really great

Fried sweetbreads, braised tripe, asparagus, peas, yellow cured egg strips over congee

They make a good drink here....wait...I already said that...

American style wagu, bone marrow, yogurt puree, pickled turnips

Charcuterie: duck prosciutto, testa, chorizo, emmental cheese, whole mustard. Delicious and homemade!

Rhubarb sorbet, rhubarb poached in elderflower liquer, bergamot merengue, campari gelee, grapefuit. Complex, textures and flavors, yet still amazingly tasty

Tarte tatin, brioche, green apple sorbet. So perfectly executed

Apple pie macaroons, pecan maple chocolate bonbon. Slow clap for the pastry chef

Chocolate brioche WIP

They have a champagne room, and over 22,000 bottles of wine

Screw the wine, they have bottles of whiskey that I've never seen before, nor will I ever

Samples straight from the casks

Did I mention he makes his own charcuterie?

Jason Franey is going places. I'll be coming back

Catch up

My friend had a birthday, so I decided to dust off the old cobwebs and cook. Double whammy, decided to blog it. Yeah it was over a month ago, but better than nothing.


Mache, medjool dates sauteed in olive oil, and a failed whipped brie quenelle



bacon jam, brioche, basil pesto...



Caprese on top



tomato confit.....



Black cod, leek puree, truffle, tomato confit on bot



Beef Wellington, rosti, creme fraiche, caviar

Worst blogger ever

That's me. The best? My friend Hogger and Co. She keeps me in check, which is why I always listen to whatever she says.

Hobography needed some love. Here is one day I decided to shoot after being inspired being around creative friends.


So old it looks instagramed. Gawd, I hate how that's a thing now



Dog sees right through me




The boss




Good coffee




A neglected chair outside because it was raining. Shot through the window