We welcomed backers of our Kickstarter (faces familiar and new) into Andrew's home on a golden evening in early April. We had a wonderful time treating the dishes from Myrtlewood in the way we might present a dinner for our other project, Secret Restaurant Portland.
dark rye with soft cheese and pickled purple sprouting broccoli
This is a favorite simple appetizer from the book. Dark bavarian rye bread, cut into triangles, with oozing Winnimere cheese, from Jasper Hill in Greensboro, Vermont. The pickled purple sprouting broccoli was made 2 days before, using juniper berries and black mustard seeds in the pickling liquid.
The plate was decorated with Lucas's fancy Styrian pumpkin seed oil, and a little green salad.
nettle dumplings in sorrel broth
A dish we first made up for a Secret Restaurant a few years ago. Pounds of wild foraged nettles (This time Kate and Peter took me out to the usual spot to do the harvesting), steamed, chopped, and mixed with salty aged pecorino– formed into balls– then steamed again.
Served in a light, delicate, lovely broth made from slow roasted vegetables, brightened at the end with ribbons of sorrel leaves. Arugula flowers floated on top.
2014 Pinot Blanc
spring onion/turnip tart, with watermelon radish/watercress salad
Another item first born from a Secret Restaurant dinner. Narrow, Spanish style spring onions, and thin slices of delicate white turnips, cooked lovingly in butter, then mixed with Cana De Oveja (a Spanish goat's cheese) and pressed into a rosemary crust. One tiny fried sage leaf on top, with a scattering of rosemary flowers.
Served with the watermelon radish and watercress salad, expanded with wild arugula and Italian chicories from the garden. Dressed with a tarragon white wine vinaigrette.
2015 White Pinot Noir
spring risotto with trout and green garlic
Risotto made using homemade fish broth, with parchment baked trout flaked in. Served on top of a green garlic & fresh pea puree, with buttered green garlic, tiny tiny micro greens, and shaved parmesan reggianno.
2014 Pinot Noir
rhubarb & white polenta sour cream cake with orange, hibiscus, and rosemary
Possibly my favorite tea cake from the book, with its bright, electrifying flavors, enhanced with a boozy whipped cream and "powdered rhubarb," which Lucas made (somehow).
Water Avenue Ethiopia Sidamo Wottona Bultuma
All the wines were from Amity Vineyards, using Willamette Valley grapes.