Tonight we do the cooking! On the menu: NEIL DUNCANSON‘s The Spring Garden supper. As a lifelong Seattleite, Neil understands that cooking through the winters here can be limited. As soon as the flowers start to pop up around town, it’s only a matter of time before our local and vibrant spring produce makes its debut. This menu combines his favorite spring ingredients with techniques learned from inspiring chefs around town.
Rhubarb-glazed pork shoulder with creamy pearl couscous, roasted vegetables, goat cheese, and spring herbs
Raw and grilled asparagus, pickled carrot ribbons, and savory pine nut crumble
Grilled fingerling potatoes with smoked salmon and green garlic schmear
Mizuna salad with puffed rice, shaved radishes, zucchini pickle, and creamy green goddess
Honey-roasted rhubarb trifle with brown butter cake and whipped yogurt
The meal can be made vegetarian by replacing the pork shoulder with grilled mushrooms and the smoked salmon schmear with smoked mushroom schmear. If you would like a vegetarian meal, please select that option when you register.
Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 4:30-6pm. The meal is fully prepared, but may require reheating when you get home (we’ll provide instructions for how to do that). We are unable to provide meal delivery.
If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:
Red Wine: Fazio Gabal, Nero D’Avola
White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc
Rosé: Chateau Haut-Blanville Rosé, 2019