Peas and carrots

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!