Photos: WaterCourse's harvest dinner was a decadent vegan/vegetarian delight
Chef Rachel Kesley, the kitchen magician at WaterCourse Foods, doesn't get to deviate from the menu all that often -- so when she does get the chance, you know it's going to be a meal to remember. This past Friday's harvest dinner was inspired by pinots from the Pacific Northwest and was themed around food from the region -- amazing, inspired food.
Pictured above is one of the entrees -- but there were several courses to get through first.
First up was the amuse, a "crab" cake bite made from lobster mushrooms, topped with fried caperberry and dill aioli. It was paired with a Chehalem Pinot Gris 2011.
The soup course was a smoked-leek chowder served with a lobster-mushroom jus, homemade oyster crackers with caraway seed and pear butter. Paired with an Airlie Gewurztraminer '07, a sip of the wine, followed by a sip of the jus, a swallow of the soup and an oyster mushroom dipped in pear butter was a perfectly balanced combination.
Next up was the salad, which was truly amazing: crispy Brussels sprouts tossed with smokey mushrooms and blue cheese (for vegetarians) or WaterCourse's house-made vegan gouda (for vegans), served atop grilled Asian pears. It was paired with a Linen '09 chardonnay.