Wednesday, April 25, 2012

Washington Food Artisans dinner at Skelly and the Bean

Last night we celebrated April 24, 2012 (Washington Food Artisans' official date of publication) with dinner at Skelly and the Bean, a new restaurant that opened around the corner from us here on Seattle's Capitol Hill. Fifty-four of us enjoyed an inspired and inspiring 4-course menu crafted by Chef/Owner Zephyr Paquette, which showcased ingredients from many of the farms I profiled.

Huge thanks to Zephyr for making April 24th so special, and thanks also to our friends and neighbors for helping us celebrate. We sold our very first copies of Washington Food Artisans, and I was excited to start signing with my brand-new Sharpie pen. 

Zephyr started us off with a Greens and Grains Salad (Braising greens, rye berries, radish), then gave us a choice of Mussels herbes de Provence (Taylor Shellfish steamed mussels, herbs de Provence, wine) or Appaloosa Bean Soup (Alm Hill beans, dry apple, apple salad). For the main course we could choose between Loki Salmon or Olsen Farms Short Ribs, each served with an Olsen Farms potato and Alm Hill chard pave, and Alm Hill winter broccoli and flowering rapine. Dessert was a wonderfully creamy Port Madison Chèvre Cheesecake served with huckleberries and a ridiculously delicious hazelnut meringue.

You can experience her lovely, local-centric food for yourself at Skelly and the Bean (2329 10th Ave E, Seattle, WA) . Make reservations at 206-328-2326