The Herbfarm

We were lucky enough to obtain coveted reservations to The Herbfarm’s 9-Course dinner “Salmon Nation.”  This experience is on the same level as dining at The French Laundry for us and it proved to be one of the best culinary experiences we’ve had thus far. We decided to take our experience to the next level by staying at the Willow’s Lodge next-door, which was absolutely lovely.

We share the same mindset as the Herbfarm in that they believe no dish can be better than its ingredients. They also believe that the best ingredients are often times those that are local. Location of the ingredients are expressed in the taste of the food – sometimes subtly and sometimes more profoundly.

The Herbfarm knows that chefs who cook with local ingredients – season by season, year after year- develop a more complete understanding of the foods than chefs who do not. This understanding creates greater expressions of the food, it’s preparation, and enjoyment. The Herbfarm celebrates local farmers, foragers, cheesemakers, wineries and fisherman who all help preserve the beauty of all things local.

Salmon Nation // 9-Course Dinner

Roe On

Smoked Quinault River Steelhead Salmon Caviar Tart, Marble Onions, Scrambled Egg, Dill Sauce. // Paired with 2011 Argyle Oregon Brut

Pea Break

Garden Pea Soup with Fava Bean-Green Garlic beignet. Pea Salad with Cured Ham, Lemon Thyme, Nasturtium. // Paired with 2013 Cristom Estate Viognier, Eola-Amity Hills, Oregon

Sockeye Shrimp

Slow Roasted Copper River Sockeye Salmon, Puget Sound Spot Prawn Sauce, Tarragon. // Paired with 2012 Trisaetum Ribbon Ridge Estate Riesling, Off Dry

The Devil’s Fire

Oregon Bison Tartare, Fire-Roasted Bannock Bread, Powdered Devil’s Club, Sea Beans, Radishes, Seeds, Wild Huckleberry condiment. // Paired with 2010 Facelli Winery Sangiovese, Sagemoor Vineyard

Copper on Coals

Binchotan-Grilled Copper River King Salmon, Fermented Garlic-Lardo Emulsion, Grilled Yakima asparagus, Rosemary Red Bliss New Potatoes. // Paired with 2013 W.T. Vinter’s Grenache-Syrah-Mourvedre

Toasting with Dom Perignon Rose 2003

Morel Story

Braised Morels, Warmed Fresh Black-Sheep-Creamery Sheep Cheese, Birch Syrup, Puffed Wild Rice, Parsley.

Sweet & Sour

Rhubarb-Angelica Shrub, Today’s Strawberries with Elderflower.

Penny Buns & Honey

Porcini Ice Cream, Hazelnut Financier, Burnt Honey Meringue, Tart Cherry, Sage.

The Kitchen in Action!

“What is Paradise? But a garden, an orchard of trees, and herbs, full of pleasure, and nothing there but delights.” – The Herbfarm