I’m not meant to be rich

A few days ago I journeyed to a farm not too far from here to eat.  I paid $75 for this experience.  My willingness and ability to do so startled me. I’m not sure it was worth it. The menu is here.

I’m not the kind of person who enjoys drinking beer.  Since I moved to Seattle I’ve encountered some real connoisseurs.  In fact, I work with a guy who can sniff what you’re drinking from across the room, count the bubbles and tell you the brewery from whence it came, the brewer’s grandfather’s constitution, and how long it’s been sitting on the table. Seattlelites are serious about their beverages.  I enjoyed the Dunkelweizen, the Haystack Hefeweizen, and the Copperhead Pale Ale from Snoqualmie Brewery. The final two were okay I think was was “drunk” by the time they were poured. Not drunk as in intoxicated, just over the whole, “let’s drink stuff” part of my day.

We began with a tour.

He’s not drinking. Just staring.

Yeah, this part skeeved me out, too.

I’m a pescatarian and I can totally handle the sight of blood when it comes to gutting a fish. It’s much harder — close to impossible– for me to imagine eating something with feet that has to go through this process.

A common mistake in cooking for a vegetarian is the act of omission instead of replacement. Often, the protein (meat) is removed from the meal.  In this case the chef replaced chicken liver with mushrooms.  That’s a fun choice, but it’s not equal.  It’s like running out of lead in your mechanical pencil and replacing it with a pen that’s out of ink. It doesn’t work. Meat is a protein.  Your body jumps on it like it’s gold in 1849.  Mushrooms? Not so much.  Your body is like, “…hey, that was cool, thanks.”  As a result, I walked away from this experience not quite satisfied.  I could feel there was food in my stomach. It wasn’t heavy. That was nice. It wasn’t worth much either.  Also, portions. The chef prepared a large plate of the chicken liver pate and gave me 3. Yup, 3. Whereas the chicken liver diners had the opportunity for much more person.  I paid the same amount of money as my peers, and received less food across the board.  That was weird.

For the quinoa, egg, and chicken serving I received quinoa and an egg.  Egg”s” are fine.  I received an egg. That was not fine. Quinoa is an awesome source of protein. But it was still missing something that I think the chicken thighs may have offered.  It was a bit bland and dry I think a veggie friendly sauce of sorts would have remedied that.

Ooo, preetty.

For the chicken thighs and kale I just received kale.

This was probably my second favorite course.

What you can’t see is the chevre.  *sigh*  These are deep fried risotto balls. Deep fried+chevre+sugar snap peas= Yes, please.

For dessert we had rhubarb fritters with a maple syrup. I don’t have pictures — probably because they didn’t hold residence on anyone’s plate for long.  We all loved them. The chef said he’d provide the recipe. I will make sure to share it when he passes it a long.  My favorite part of the meal was the pineapple sage. It smells like pineapple yet has the rich flavor of sage.

Chef Travis Bettinson

The chef was friendly and talented.

Overall, my experience at Dog Mountain Farms was pleasant.  My friends and I had a blast and loved that the piglets came super close during dinner. We had to use porta potties and there was nowhere for us to wash our hands (we were offered hand sanitizer). That was a bit off-putting. Other than that, it was fine.  I wouldn’t do it again.  It was good as an experience, not a good habit.

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