If you can’t get to Staten Island any time soon, you can attempt to create your own Italian style dishes- here are some standouts from Foodista for inspiration.

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As I mentioned in my post yesterday, I had the privilege of writing for the Seattle edition of Conscious Choice Magazine, and it was sad to see them close up shop a few weeks ago. I wanted to share my first article with you about a fabulous restaurant, The Bohemian, in my neighborhood of West Seattle.

Le Bohemian
Awaken your inner poet with provincial bites and vintage cocktails

Inspiration for The Bohemian, West Seattle’s new neighborhood restaurant, began years ago in France where Jason Rice, owner and chef, was taken by the uncomplicated Provincial foods, at once simple and well produced, yet impressive and culinarily advanced. As he puts it, “food that doesn’t need messing with.” Rice married that approach to a European café culture, specifically that of the Bohemian era of nineteenth century France where artists, musicians and poets led unconventional and alternative lifestyles. The Bohemian is aptly named with its rustic cuisine, Art Nouveau décor, and friendly unpretentious staff.

We sat down at the long bar and asked Eirik, master elixir-mixer and brother of Jason, to guide us through his inventive drink menu. I ordered the Lavender Lemon Drop ($8), a beautiful concoction complete with a house made lavender-infused honey swirled inside the glass. Had I not been in public I would have shamelessly licked out the honey, but I refrained and instead nibbled my way around the lavender sugared rim. Other beverages range from vintage cocktails, such as The Sazerac ($6), to Eirik’s Purple Passion ($9), a house-infused blueberry vanilla vodka.

This chef-owner is committed to providing foods that are seasonal, local and organic and blending them with world flavors that creates an eclectic, yet approachable menu. Specializing in small plates to share we ordered up an assortment. We started with his take on baña calda. Reflecting his rustic theme, this dish of whole roasted garlic cloves atop sun-dried tomatoes ($6) and served with a selection of artisan bread was beyond comfort on a cold evening. A Spanish white anchovy version is also offered (or $8 for both). To me, there is nothing better than smearing golden roasted garlic over a good piece of bread.

Jason was determined to restore or recycle as much of the original structure as possible during renovations on the charming brick building. If you order the delicious raclette (ranging from $10-$18 depending on size) you’ll find the scrumptious melted cheeses bubbling in a fire-hot cast iron Lodge dish resting upon a wood plank. That plank is a section of the original floorboards salvaged to incorporate into the dinner service.

The Bohemian’s twist on the standard American mac and cheese is a delicious eyes-roll-to-the-back-of-your-head smoked bleu, from Oregon’s Rogue Creamery, melted together with whole wheat pasta, spinach, caramelized shallots, smoked bacon and topped with a Pacific Northwest favorite of mine: hazelnuts, toasted and crushed.

For dessert, try a sorbet martini “du jour” with a splash of either champagne or navan vanilla cognac ($5-8) or one of his “candy shop treats” such as a farro biscotti ($1.25 each) or a dark chocolate trufflette (.25 each). Looking to cleanse your palate with something more savory, order up the chef’s selection of artisan cheeses served with fig compote, quince membrillo, fresh fruit and breads ($9).

Jason credits everything he learned about sustainability to Suzanne Cameron of Cameron Catering in Ballard where he worked as a chef. As a result, he is passionate about leaving as little footprint on our dear planet as possible. All cup and paper products for their to-go tea, coffee, and pastry service are corn-based, and all in-house paper products and food waste are composted. In fact, for a busy restaurant they take out only a few small bags of garbage a week, slightly more than the average family, and at week’s end the recycling bins are overflowing. Within 60 days, Cedar Grove, the company that handles his organic waste has converted the restaurant’s waste into useful compost. Their kitchen oil is also trucked away by Standard Biodiesel.

My bet is that The Bohemian will become a weekly destination for many West Seattleites, not just a place folks go once a month for a splendid meal, but the neighborhood place.

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I grew up in a charming and picturesque resort nestled at the base of the beautiful Cascade mountain range in Central Oregon. The Deschutes river flows wide and calm through the resort, and nearby you’ll find the Little Deschutes tagging along like a younger sibling. So you can see it was aptly named Sunriver.

We moved there from the Bay Area when I was around five, my parents wanting a more wholesome place to raise their children. We frolicked in the lakes and rivers in summer and skied the powdery slopes of Mt. Bachelor in winter. Best of all, we drank crystal clear mountain water fresh and cold from the tap.

Some people say you can’t taste water, but after growing up with clean water I certainly can. Too often water tastes metallic, too “minerally,” or like you’re drinking a swimming pool. When your thirst needs to be quenched, that’s fine I suppose, but outside of Sunriver I prefer my water well filtered.

One thing I had never considered, until recently, is how the taste of water affects the flavors of food and wine. I don’t know why this never occurred to me. I mean, if you brush your teeth you know that then drinking a glass of orange juice is going to taste horrible. So why would it not dawn on me that salt, minerals, and chemicals in water could alter the flavor of the wine I so carefully selected?

I sat down with Chef Jason Wilson of Crush and Sam Giertz, CEO North America of Nordaq Fresh, for my first ever water tasting. Nordaq Fresh is a purification system that filters impurities and unwanted flavors from tap water while preserving the water’s natural salts and minerals. Sam suggested that I cleanse my mouth first with the Fresh water, so I swirled it around a bit. The best way I can describe this water is simply “neutral” – just the way I remembered my Sunriver water, only much better. I took another sip, then I tasted the nice chilled Chardonnay that Jason had selected. Very nice. I did the same with the tap water, then tasted the wine again. Good, but not great. I mean, it was a lovely wine, of course it would taste great, right? But I could definitely taste the difference. We repeated this process again and the distinction was remarkable. The flavor of the wine had much more pronounced depth than I could taste with just plain tap water.

It was like the water gave the wine Dolby surround sound.

In 2007, Thomas Keller was invited to attend a culinary event in Stockholm where he was first introduced to the Nordaq system. Seeing the potential for its application in his own restaurants he had the system installed in The French Laundry, Per Se and Buchon. Now, more fine restaurants around the U.S. are following suit and having the system installed.

But it goes beyond taste. Nordaq Fresh is  water with a conscious. Because the filtration system comes with water bottles (and beautiful sleek and sexy ones to boot) restaurants are significantly reducing the amount of glass they are recycling. Jason says he has saved roughly four thousand bottles per year (about five thousand pounds of glass) from recycling. Beyond that there’s the elimination of the transportation of bottled water from production plant to restaurant to recycling center.

To me, that alone makes everything taste better.

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Last night we happily dined on wine and swine at Cochon 555, a culinary event that features 5 chefs, 5 winemakers, and 5 heritage pigs. Presented by the Taste Network, the six-city event is a friendly competition of local chefs created to benefit The Endangered Hog Foundation and raise awareness for the Neighborhood Farmers Market Alliance and the Good Farmers Fund.  The Endangered Hog Foundation is helping to preserve nine critically endangered hog breeds in the US. through breeding protocols, genetic research, placing pigs on family farms and developing a market for heritage pork.

To put it bluntly: we porked out! All 5 chefs did such a fabulous job it was difficult to decide who knocked it out the park. I’ll give you highlights of some of what I thought were the evening’s “wow” dishes, but first let me introduce the breeds of pigs featured:

Berkshire-Duroc from Whistling Train Farm. The Berkshire breed, originally from the English county of Berkshire, is said to be “Britain’s oldest pig breed.” The Berkshire-Duroc cross-breed is rich and creamy with a slight nutty flavor.

Duroc from Good Farm. The breed originated from two strains of hogs from New Jersey and New York in 1830. The Duroc is a purebred with fatty flecks in its muscles making it tender, juicy and mild.

Red Wattle from Holthaus Farm. Because its meat is colorful and tender the Red Wattle is often referred to as a cross between beef and pork. (Two pigs in the competition were Red Wattles).

Berkshire from Newman Farms. The Berkshire has brightly colored meat that is heavily marbled. Like the cross-breed above, it is rich and creamy with nutty hints.

When we arrived we were greeted with glasses of sparkling wine from Elk Cove Vineyards then, I spied a big bowl of chicharrones from 4505 Chicharrones. It’s no wonder my liver is screaming at me today as I’m quite certain I ate a whole pig’s worth (regardless, I’m tempted to order these in bulk). Ever so light and crisp and dusted with a bit of spice these nibbles were absolutely divine. We also noshed on potato chips with creme fraiche and caviar (shown above). Out of this world! Both were the perfect treat to start the event.

The crowd was in full force in the main tasting hall, so I didn’t get details on every dish, but I’ll do my best to describe what the chefs prepared. Our first taste was bologna sandwiches from The Corson Building’s Matt Dillon. Beautifully crafted pistachio studded mortadella folded into soft white bread. We also tried a lovely pork soup with kale and a country-style pâté with marmalade.

We moved on to the station of John Sundstrom from Lark where we had an amazingly juicy and oh so yummy smoked pork served with a delicious demi glace and hush puppies. Had i not been saving myself for the other features I would have hung out for seconds…even thirds.

Tamara Murphy from Brasa had tasty (and darling!) pig-shaped cookies made super-duper flaky from pig lard – move over Crisco! We also sampled a lovely trio of pâté. Mmmm..

Anthony Hubbard of CHOW Foods – this is where we really, well, chowed down. Not only did Anthony have a huge “swine shrine” but he prepared about 5 beyond delectable dishes. His passion and hard work clearly paid off as he was the winner of the evening. First, we had a Chilled Pork Belly Consommé With Brain Mousse. Now, I know what you’re thinking, and I was hesitant at first (having never tried brain), but it was out of this world. Not only was it the most unique and clever (I was going to say “brainy”) thing served that night, but it was perfection in a tiny cup. The brain was a cloud of light and creamy mousse, something I never would have guessed was brain. I feel so much smarter now!

Another CHOW favorite of mine was a Milk Braised Pork Loin With Gorgonzola Mousse. I absolutely love anything braised in milk as it comes out utterly moist and tender. I think I heard angels singing when I ate this dish.

What surprised me the most was that I fell in love with the Bourbon and Bacon Ice Cream served in a bacon cone and sprinkled with bacon bits. Seriously, folks, bacon is the reason I have never suceeded at being a vegetarian. This little dessert was one of those foods where the devil on your shoulder clearly drowns out the angel: “Do it, eat it! Eat more!” Madness, pure delicious madness.

Last on our pig-out tour was a visit to Jason Wilson from Crush. Unfortunately for us he was so popular he ran out of what we heard was roasted pork (?). But what we did have was pork sausage rolled in a bacon tapioca powder. Holy cow, I mean, pig! Simply fantastic!

The Washington wines that we tasted throughout the evening were K Vintners (one of my favorite Walla Walla wineries), McCrea Cellars, Fidelitas, Cadence Winery, and Buty. All were pouring liquid dreams.

It was a lovely evening of porking out and I would definitely attend again. Although I have to say, I’m  going vegetarian for a solid two weeks after that culinary debauchery.

There are more Cochon 555s coming your way: next stop is Boston, but check their schedule for a city nearest you. Fun times and for a great cause!

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Nestled amongst the wineries in Woodinville, Washington is The Herbfarm, a charming restaurant that dishes up local food and wine in an exceptional nine-course themed meal. I’d always wanted to dine at The Herbfarm, a place known for its exquisite seasonal cuisine, and I was like a kid at Christmas when we arrived at the quaint cottage-like restaurant. We entered the foyer and gazed around the elegant and eclectic surroundings.

Oh, the evening was sure to delight!

Since we arrived early we snuck upstairs to the impressively stocked Chef’s Library that overlooks the dining room, and watched as owners Ron Zimmerman and Carrie Van Dyck, along with their amazing staff, prepared for their guests. It was like watching a culinary ballet: plates delicately laid out neatly in rows awaiting the edible art that would soon be placed upon them, glassware lined up to perfection, candles lit, tables checked and double checked.

More guests arrived and we gathered near the fireplace, a stunning hundred-year old tiled marvel, grabbed a glass of wine and followed Carrie out to the garden. The garden was clearly in its winter hibernation, but it was obvious that in productive months it’s certainly something to behold. Carrie held a small basket in her arm and told us about the various herbs they grow much of the year and use in the kitchen, she then passed around small clippings, such as winter savory and scented geranium, for us to smell. We moved on to the “recycling center” – a tidy little pigpen (sounds like an oxymoron, doesn’t it?) that’s home to Basil and Borage, two adorable Vietnamese potbellied pigs that are part of the kitchen cleanup crew.

We returned to the restaurant for our eagerly anticipated meal. We had chosen European-style seating, a communal table of four couples, as opposed to a single table. Our thoughts being that a spectacular lengthy meal should be shared with others who are equally as passionate about food. We chose wisely. At our table were three delightful couples, two of which had flown in from other parts of the country for The Herbfarm culinary experience.

The attention to detail is, in a word, extraordinary: tiny individual picture frames containing the names of the guests, crystal and silver goblets (six in all for each!), flatware meticulously placed, beautifully printed menus to whet the appetite.

Once we were seated, Ron welcomed his guests and introduced the staff, which was wonderful as it created a connection between diners and hosts, something you rarely experience in a restaurant. But then The Herbfarm is no ordinary restaurant. Our hunger grew as Chef Keith Luce and Sommelier Lisa Longren walked us through the menu and wine pairings.

I can barely contain myself. Does life get any better?

Our themed meal, “A Menu for Two Hearts” (it was Valentine’s weekend), started with an aphrodisiacal herbal champagne cocktail – in case we weren’t already in the mood. The gentleman got a “Greek” verbena hastata, the ladies a “Mayan” turmera aphrodisiaca – both of which were house-brewed herbal extracts poured from a tiny glass vial into Brut champagne. Divine! It was paired with our first course: “A Nibble for a Valentine,” a beautiful trio that consisted of that morning’s egg and sunchoke custard with smoked steelhead caviar and chives, a Kumamoto oyster with white sturgeon caviar and salsify cream, and a salt herring and potato terrine with radish and English thyme. Simply beautiful and delicious.

Next, we were given a scrumptious dish “White King and Black Truffles,” a marriage of line-caught Alaskan Ivory King salmon with truffled leeks and brown butter froth, paired with a 2007 WillaKenzie Estate Pinot Blanc (Oregon).

For our third course we delighted in “A Sausage Sans Suggestion.” The “sausage”, similar to a country-style pâté, was made of Mangalitsa ham, fois gras and Stokesberry Farm chicken accompanied by Puy lentils, beets and red cabbage with cracked mustard, and served with a 2006 Pierre Noir Gerwurztraminer from Washington’s Columbia Gorge.

Giddy with food-induced pleasure we moved on to course four, “The Wild Roll,” a roll of pasta and wild Yellowfoot and Hedgehog mushrooms with root vegetables and King Boletus broth, pleasingly washed down with a 1999 King Estate Pinot Noir from Croft Vineyard in the Willamette Valley (Oregon). We were so blissfully content we dug in before photographing, but this should give you a taste..

Course five brought us “For the Love of Lamb,” or as this dish made me exclaim, For the love of all things Holy! A gorgeously prepared potato-and-savory-crusted lamb rib-eye with Zataar-spiced carrot purée and a lamb bacon. And to further tantalize our tongues, a 2006 Betz Family Winery Meritage “Clos de Betz” from Washington’s Columbia Valley.

Next came the cheese course, or as the clever chefs named it, “Oh, You Cheese.” River’s Edge Full Moon goat from Oregon’s Coast Range with a house-made pancetta-garlic flatbread and dried fruit compote.

To round out the evening’s fare, and to prep our bellies for sweet things to come, we were served Cupid’s Ice Cream Cone. A wonderful yogurt ice cream scented with rose geranium (we rubbed this between our fingers in the garden. Something you must grow in your garden – spectacular!) scooped into a little cone. The perfect palate cleanser.

Last but not least came “Of Things to Love.” Oh, yes, indeed. A bittersweet chocolate separation cake with rosemary ice cream, a caramel crêpe with salted butter and winter fruit marmalade, and a Sekel pear-walnut tart with candied wild cranberries and créme fraîche. Lord have mercy.

After a lovely coffee and tea service, “A Selection of Small Treats” arrived just in case our bellies weren’t completely full (there’s always room for a chocolate truffle or two!). All paired with a 2006 Sineann late harvest Syrah called “Old Ball and Chain” – a clever selection indeed for a lovers evening!

It was a magical night. The Herbfarm presents cuisine beyond food, it’s art and poetry that inspires all of one’s senses. Truly an event to experience.

For more on The Herbfarm, and to discover the week’s current menu click here.

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Photo: WordRidden

In 2002 Barnaby and I flew to Mexico City, then hopped another plane bound for the beautiful land of Cuba. (Knock, knock, knock. Excuse me, I think that must be the Department of Treasury at my door). Barnaby was there legally as part of the Havana Film Festival. I, on the other hand, was the renegade American. I smiled a big I’m-so-happy-to-be-here grin at the Customs agent who looked at my passport and handed it back to me unstamped. “Welcome to Cuba,” he said, sporting an even bigger grin.

I felt naughty being there. And I liked it.

Havana is like a beautiful aging actress whose lipstick bleeds and foundation is cakey. You see signs of her former glory, her sexiness, her mystique, but the luster has left long ago. All she needs is a face lift and a good shot of Botox.

On our first night venturing out for food we were approached by a jinetero, which literally translates to “jockey” but more loosely to hustler, who escorted us to a paladar. Paladares are small, unadvertised family owned and operated restaurants. In exchange for high taxes the government allows families to operate these restaurants, but they must seat no more than 12 people at a time and serve only local food: pork, seafood (if you’re lucky) black beans and rice (Moors and Christians) and simple salads. The nice thing about paladares is you get good quality home-cooked food while experiencing Cuban culture.

Being unadvertised we didn’t mind the aid of the jinetero. In fact, each night we welcomed the help of jineteros. Being fluent in Spanish it was easy for Barnaby to ask about the paladar to which we were being taken. One such place specialized in smoked pork chops. We’d had a lot of pork so we welcomed the new cooking method and told the jinetero we’d love to go. His friend ran ahead to tell owners we were coming. Apparently not many Americans visited this mostly locals only place so I’m sure the finder’s fee was good.

Down one quaint run-down street after another we went until we found ourselves in front of a once grand old home. We rang the bell and the door opened. Up the narrow staircase we climbed to another gated door. We were greeted cheerfully by a flamboyant transvestite who owned the “not so legal” paladar with his lover. We invited our two new jinetero friends to join us for lunch and the four of us embarked on the meal of a lifetime. For us, sitting in an unknown, impossible to find gem of a restaurant in a forbidden country; for them, eating a meal they couldn’t afford.

The lovers gave us a tour of their sparkling kitchen that was part cooking lesson, part La Cage aux Folles. I loved it. They brought out heaps of flavorful beans and rice, salad, ice cold beers, and the pièce de résistance: their smoked pork chops. To this day I have yet to have a more succulent, tender and juicy piece of smoked pork. Delicious ones indeed I have found at Latino markets in the U.S., but none that quite compare. They were that good.

They were embargo-ending good.

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A few weeks ago we drove out to Walla Walla to do a little early spring release wine tasting. At one beautiful winery, Abeja, we were blown over by the fine wines as well as the food offered at their autumn celebration. Chef Pascal Sauton from Portland, Oregon’s Carafe Bistro prepared a dish so delectable we returned the following day for another tasting (well, five actually). The small plate that had the four of us nearly begging for more was the Lamb Spare Ribs with Kabocha Squash Puree and Hibbits Ranch Walnut Pesto. <Gasp!> Allow me a moment to compose myself…

It was a tender, fatty (oh yes, you want this fat) section of rib that had been slow roasted until the meat was falling off the bone, served atop a subtly sweet puree of kabocha (a Japanese pumpkin), then drizzled with a delicious earthy walnut pesto.

Thank.God.I.Eat.Meat!! Pure Heaven, I tell you, pure Heaven.

I’m sure I can’t do justice to Chef Sauton, but I’m going to do my darndest and try to whip this up at home.

Lamb Spare Ribs, Kabocha Puree & Walnut Pesto

Lamb ribs, cut into thirds (about 3″ in length)
1 kabocha squash
Olive oil
Fresh parsley, chopped
Raw walnuts
Walnut oil
Salt and pepper to taste
*optional: crushed garlic and lemon zest

Slow roast the ribs until meat starts to pull away from the bone.

To make the kabocha puree: Cut the kabocha into 2 inch pieces, remove seeds. Place onto a baking sheet, sprinkle with salt and pepper and drizzle with olive oil. Roast for 40-60 minutes in a 400 degree oven or until tender. Remove from heat and allow to cool slightly. Once cool enough to touch remove outer green skin and place in a food processor. Puree the squash mixture until smooth.

To make the walnut pesto: Roast walnuts in a 350 degree oven until golden, turning frequently. Pulse in a food processor until in small pieces, but careful not to create a paste. Add chopped parsley, drizzle in walnut oil and pulse until a medium-moist consistency is reached. You don’t want it too pasty or too dry. For added flavor toss in some crushed garlic and lemon zest.

Serve ribs on top on the puree and spoon the pesto over the top. You will not be disappointed.

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If you didn’t already know, October is National Breast Cancer Awareness month. Like many others, this disease runs in my family, so I am diligent in not only monitoring my own health, but doing what I can to support and spread the word about opportunities in finding a cure for breast cancer.

Last night we went to Palisade in Seattle’s Elliott Bay Marina to have a cocktail. And on the table we discovered a card announcing “Cause-Mo For the Cure.” In 2004, restaurant managers of Restaurants Unlimited (a company consisting of 58 award-winning restaurants) cooked up the brilliant idea to donate $1 to the Susan G. Komen foundation for every Cosmopolitan cocktail it serves. The “Cosmo” just so happens to be one of my favorite frou-frou drinks so I jumped on the wagon and ordered myself a lavender cosmopolitan (yum!), complete with a pink rubber wrist band.

Help Save the Ta-tas!

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Photo: rfarmer

Members of the herring family, anchovies are tiny silver fish that are most frequently packed in olive oil and salt.  My love of this small fish began when I lived in Rome.  I simply could not stop eating anchovies on a simple pizza of tomato and mozzarella.   I have since expanded my use of anchovies, using them to add salt and depth to a variety of recipes.  Here are a few of my favorite uses of the anchovy – some are mine, some are dishes I admire, all are examples of the versatility of this flavor packed little beauty.

A.  Anchovy-Cauliflower Spread at Tom Douglas’ Seattle restaurant Lola.  No recipe here – but I highly recommend a visit if you’re in Seattle. 

B.  Added to tomato sauces – I add anchovy to many of my tomato sauces in place of salt.  I particularly like it when I am adding italian sausage to my sauce.  

C.  Pasta alla Vongole –  I like to add a little anchovy paste to the broth in place of salt.  Anchovy paste is often a mix of ground anchovies, vinegar, spices and water.  Its strong, salty flavor goes a long way, adding richness rather than fishyness.  

D.  Anchovy Butter – in a food processor blend 1 stick of softened unsalted butter with 2 tablespoons lemon, 3 anchovy fillets (or to taste), and 2-3 cloves of garlic.  Capers can also be added to this mixture for extra tartness.  This rich, salty butter is great on steaks and on hot toasts.  A little goes a long way.  There are many variations of this compound butter – experiment.  Enjoy.

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After seeing Sooke Harbour House featured on Anthony Bourdain’s: No reservations, Barnaby and I looked at each other and said, “We have got to go there.” We love food and we love travel, so we took a culinary adventure up to Sooke Harbour on Vancouver Island to check out this famous restaurant and hotel.

Sooke Harbour House is nested on the edge of the stunningly gorgeous Whiffen Spit Beach. Its white building is surrounded by nature’s art (gardens, sculptures, stone pathways) and filled with gallery art (seals carved from beach wood, paintings, more sculptures).

The restaurant is simple and comfortable, like the family beach house – albeit a very nice beach house – and has been rated “Best Restaurant in the World for Authentic, Local Cuisine” by Gourmet Magazine. Chef Edward Tuson, who has been the chef for the last 12 years, is exceptionally creative and innovative. Their menu changes daily according to what is fresh and available. In fact, the focus of their menu is on seasonal, regional (only from the Southwestern coast of the island), and organic ingredients. Even the seafood is plucked from the waters of their beautiful backyard. One would have to be a master to recreate the wheel as he does each day.

Our waiter and sommelier, Vincent, spoke with a charming Québécois lilt and looked like the younger brother of Javier Bardem. Kind, knowledgeable and unpretentious, he’s just the type of server you want. After all, it’s not just the food that makes a restaurant great, it’s the whole package: ambiance, views, service, decor, and of course, cuisine. This place has it all, which is why I now rate it in my top 10 favorite restaurants.

I chose the following selections from their roughly $75 Canadian (excluding tax and beverages) prix fixe menu:

• Creamy Celery Root Soup with clams, summer vegetables and sundried tomato oil (shown),
• Grilled Spot Shrimp with chilled gazpacho, zucchini, corn salad, brioche toasts and chive sour cream,
• Herb Roasted Lamb Leg  with nectarine, oxeye daisy salsa on potato corn cakes with braised fennel and purple cabbage.

For dessert I selected the “Three Garden Inspired Sorbets.” This made me sing like a siren. Green apple rosemary, blackberry fennel seed, and apricot fruit sage. The plate was adorned with a few unusual looking deep red berries the shape and size of the tip of a child’s pinky. Vincent told me they were fuschia berries. Fuschia berries! I had never heard nor seen anything like it, but come next summer I’ll be watching the fuschia tree in my yard like a hawk for these sweet, delicious berries.

I long to return to Sooke Harbour House. But next time we’ll book a room so we can waddle back from the restaurant. Did I mention there was a spa, too? Oh yes, I’ll be there as well. Perhaps I can also join the kitchen foragers as they search the beaches and waters for the night’s meal.

Another thing I’ll do when I return is kiss the chef for making us beautifully delicious food as nature intended.

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