Spring Farmer's Market Dinner

Wine Dinner

April 28^th, 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