Last night my wife and I celebrated our 3rd wedding anniversary, and we treated ourselves to a fine dining experience at The Salish Lodge in Snoqualmie Falls. I choose to have a 5 course Chef’s Epicurean Tasting Menu provided by Chef de Cuisine Jack Strong. Our server also suggested a wine flight with the meal and I was more than happy to accept.
I began with an amuse-bouche (amooze-boosh) of tuna tartare with lemon zest, chive oil, volcanic ash sea salt, garlic and cucumber; a wonderful way to start the evening. That was followed by a Fall Squash and Apple Bisque with goats cheese creme brûlée paired with Nicolas Feuillatte, Champange, Brut, Epernay, France, MV.
I then had the Caramelized Onion and Fall Root Vegetable Buckwheat Tart paired with Basel Cellars, “Forget me not”, Semillon-Sauvignon Blanc, Columbia Valley, WA, 2007. This was followed thirdly by a Seared Scallop with braised fennel and a cranberry coulis paired with The Pines 1852, Pinot Gris, Columbia Gorge, OR, 2007.
We then were both given a Prickly Pear Sorbet to cleanse our palates and entice our taste buds for the tasty and titillating treats to come.
The entree was a Smoked Fallow Venison Strip Loin served with spaghetti squash, Full Circle Farms braising greens, local apples, pancetta and a Cascade huckleberry reduction. Paired with Brazin, Zinfandel, “Old Vines”, Lodi, CA, 2006, it was the highlight of the meal for me. I grew up eating venison with much regularity and the flood of memories that came rushing back with that first bite were most welcome on this happiest of occasions.
To finish of a truly delectable eventide, I was given the Twice-Baked Cheddar Souffle. Beecher’s Flagship Cheddar, roasted mission figs and quince candied persimmon, paired with Château Ste. Michelle, “Reserve”, Late Harvest Semillon, Columbia Valley, 2000. My wife opted for the Triple-Layer Coconut Cake; lime curd, coconut cream, pomegranate and coconut shards. We were both elated with the finish to our meal and the personal touches showed a professionalism I truly appreciate, and am often critical of.
