We had yet another spectacular dinner on the porch. The weather is finally giving us consistantly lovely evenings and there is no better place to be on a summer evening than in Trego, on the porch enjoying a beautiful meal and fantastic people. The menu for the evening featured an Asian twist with local flavor including ingredients from the following farms: Ten Lakes Farm, Purple Frog, Raven Ridge, Castle Rock Mushrooms and Hansen Farm,as well as Totally Organic Tofu and Cascade Bee Co. We started the evening off with some bubbly on the lawn accompanied by an amuse bouche of apricot chutney and brie on a sesame candy, and sweet rolls. Once seated we served our first course, an herb and petal salad with sesame vinegarette and spiced sunflower seeds. Second course, collard salad roll filled with carrot, pepper, curried tofu and green onion, served with a home made sweet chili sauce and sauteed oyster mushroom in a soy glaze. Third course, five spice rubbed and grilled lamb chop with port wine plum sauce accompanied by sugar snap peas and baby carrots (finally, peas!) . For desert, we made coconut milk ice cream with fortune cookie waffers and rhubarb ginger compote. We had a great time putting this dinner together and our guests had a great time eating it. As the season progresses we have more and more local options...I can't wait for cherries!! We hope to see you at our next dinner!
What a great night! It was so fun to have such a wonderful family come and eat on the porch. Though thunder storms and periodic down pours had us a little nervous early in the day, the weather broke and ended up giving us a beautiful sunny evening. The kids took full advantage zooming around on their bikes between courses and having a blast.
We had a wonderful time preparing a menu suited to the preferences of our guests as well as the season. We love to serve food that fulfills, so specializing menus is right up our alley.
First course: Butter crunch salad with strawberries, brie, honey spiced almonds and a honey balsamic vinegarette
Second course: Marinated tuscan white beans with local tomatoes and basil, served with roasted kale chips
Third course: Grass fed beef sirloin, grilled and topped with roasted garlic, local oyster mushrooms, and a blue cheese sauce. Served with asparagus and spring risotto cake.
Fourth course: Rhubarb short bread tart with home made strawberry icecream made with the cream and milk from a local devonshire cow.
Thank you so much to the folks who came to dinner last night. Again, we had a great time. Such a nice evening after days of cold and rain. We had a couple of birthdays to celebrate, fun was had by all. Menu recap: 1st course-Ten Lakes Farm Buttercrunch and Spring Mix Lettuces, Spiced Candied Almonds, Amaltheia Goat Feta, Johnny Jump Ups and a Creamy Herb Vinaigrette. 2nd course-"Carlos and Win's" Sauteed Tree Oyster Mushrooms in a Crepe with Oregano Pesto and Chive Flowers. 3rd course-Hansen Farms Grilled Leg of Lamb with a Spiced Buerre Rough, Terripin Farms Sauteed Asparagus and Montana Madeira Green Lentils. 4th course-Rhubarb Tart with Amaretto Whipped Cream and Strawberry "Flowers". Leanora helped Keith with platting up while Katie was pouring wine, it's a family affair here at the Red Porch. Looking forward to next week with a booked dinner Friday and seats still available for Saturday. Contact us to reserve your seat.
Our next Red Porch Dinner will be June 18th. Call or email to reserve a seat. We will be doing another four course meal with wines for a suggested donation of $20. We look forward to another wonderful evening of great food and fun people. "Rain or Shine, Bring a Jacket, We're Eating on the Red Porch!"
Thank you everyone for coming to our First Red Porch Dinner. We had an awesome time. It was great being able to treat you all to our "Dress rehearsal." The weather was a little dramatic but everyone seemed to stay warm enough. The kids had a great time and enjoyed the food. This is the begining, the next step in the journey to our dreams.
Spring greens salad with wilted spinach, crumbled bacon, goat cheese and chive flowers with an herb vinaigrette.
Spring onion and pea soup with arugula pesto and chive flowers.
Grilled pork tenderloin with cherry gastrique, smashed purple potato cakes, caramelized spring onions and fresh asparagus.
Rhubarb crisp with maple ice cream.
I hope you all enjoyed the wines we picked out for the food.