New Spring Duck Dish

Slow rendered duck breast with wilted Spring spinach and duck confit salad, cauliflower puree and wild huckleberry jus.

Seeds of Change

We have been reconditioning our gardens and are just about ready to plant some seeds.  Tonight is suppose to get below freezing but we hope that the weather will soon hold.  Looking at planting heirloom tomatoes, red, purple, white, yellow and orange baby carrots, pickling cucumbers for pickles, summer squash, radish, herbs, herbs, herbs, baby broccoli, peas, kales, and whatever else I can squeeze out of this little area!

Organic Sweet Pea Soup with Seared Scallops and Vanilla Oil

We’re getting some great organic peas from Washington right now and wanted to show them off.  The vanilla oil we started 3 months ago in anticipation of spring and peas.  The pea tendrils garnishing the top comes from our kitchen micro greens garden.  Finished with some dots of creme fraiche. 

Dinner at Roxyann Winery

Well, we just finished a nice event at the Roxyann Winery here in Medford.  30 guests from the S.O.H.O. gathered and enjoyed some great wine, food and fun. 

Wild Mushroom Terrine with White Truffle Aioli and Potato Croutons

Warm Yukon Gold and Baby spinach Salad with Black Oregon Truffles

Curried Cauliflower and Honeycrisp Apple Soup with Toasted Wild Rice and Parsley Essence

Bacon Wrapped Pork Tenderloin with Maple Roasted Butternut Squash Puree and Pinenut Green Beans with Apple Cider Reduction

Grandma’s Wine Cake with Meyer Lemon Ice Cream and Hot Spiced Apple Cider

All in all it was fantastic.  We had a great time.  I got too busy to take photos of all the courses once things started rolling.  Here’s some of what I did catch…

Thanks to Roxyann for hoisting and also, I must say, the 2006 Claret is my favorite local wine at this time.

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