Wine Dinner
April 28th, 2012
Spring Dinner—with (mostly) locally sourced food in season
paired with Washington State Wines
Hosted by: Doug & Peggy
Appetizer
Baked Artichokes with Gorgonzola, homemade mascarpone and fresh thyme
Fresh local oysters
Main Course
Roasted Rack of Icelandic Lamb with rosemary, garlic and bread crumbs
served with braised leeks and homemade earlobe pasta with wild mushroom butter
Dessert
Cheese Blintzes with homemade ricotta cheese served atop a rhubarb compote
Lemon balm tea
From the garden: Thyme, rosemary, lemon balm
From Olivia’s preschool: parsley
From Gabriel’s backyard chickens: eggs for the crepe batter
From Stokesberry Farm in Olympia: the Icelandic lamb
From Snohomish: leeks
From our kitchen: mascarpone and ricotta cheese
From Washington farms: flour for the earlobe pasta, local organic rhubarb, wild mushroom butter
and most likely some asparagus
From Bainbridge Island: Inchelinn red garlic
