Excessively Expensive Food, Seattle Style

Random first note - it is a spectacularly beautiful day here. Sunrise on the Olympics, and helping some tourists find Pike Place market - good morning.

As our Christmas present, my parents gave Allison and me a gift certificate to the Herb Farm. One menu each night, multicourse fixed price, wine pairings, the works. Their menus are only grouped by the major fresh-ingredient seasons of the region, so when we saw salmon we felt that one was worth waiting for.

The general history of the place is that a couple inherited their parents herb farm which was on some land outside of Redmond. They started offering cooking classes and some small attempts at a restaurant in that location. After their initial restaurant burned down they sold the land (probably for a nice sum given the location), bought a smaller plot of land and small building near the Woodinville wineries, and went about building their vision for what a nice northwestern restaurant should be. The owners take the diners on a tour of the gardens, pick pieces of the herbs they're using that night, describe generally how they're used in the dishes. It's kinda an upscale hippie approach to fine dining. They reinforce the local-food philosophy and how everything is either from their gardens, the farms just down the road, or the Pacific Ocean. This includes the wine - the furthest one traveled was from Oregon. I agree with the approach.

Unlike other high end restaurants that I've experienced, the chef and sommelier give a presentation on the ingredients, techniques and wines before the dinner. It is a much more personalized experience - you get to know a bit about everyone that's cooking for you - interesting approach.

However this is a restaurant, not a cooking school. On to the food. No, not all 9 courses included salmon. Some were very simple (one prawn - tail part was butterflied with an herb butter, the head part was fried) and some were complex (3 rabbit and herb gnocchi over stewed beet slices). For the 3 salmon preparations they approached fish in a way I agree with. Cook it as little as possible with as few seasonings as possible. (Sashimi cut with chive, ceviche with a house made lemon scented oil, seared fillet with reduced pinot noir as a light sauce)

It wasn't as overwhelming as the concept may sound. Each of the 9 courses were small - just 3-4 bites at most. Still a large meal, but not any more filling than a trip to the Penguin.

Neat Idea:
- Put a fragrant herb leaf (lemon verbena) in a glass of sparkling wine. The bubbles will smell like the herb.

A bit too self-aware take on a French Laundry creation:
- carrot sorbet cannelle in a cardamom dill 'ice cream cone' with sprig of lemon balm
(the carrot sorbet was even the same color as the salmon cannelle...)