Event

Chef in the Garden 2013

Renowned Chef Tom Douglas, named the top restaurateur in the U.S. by the prestigious James Beard Foundation, is again bringing his genius for magical menus to the P-Patch Trust's annual Chef in the Garden event. The al fresco dinner and silent auction will be held on Wednesday, July 24 th.
Tom's menu's entree this year features Apple Wood-Grilled Beef Short Ribs with Sweet and Sour Collard Greens, Warm Yukon Potato Salad and green Onion Salsa. The vegetarian entrée will be Herbed Haloumi Skewers, with Sweet and Sour Collard Greens, Polenta Fondue and Grilled Zucchini.

The first course will be Summer Figs, Lardo Grilled Bread, Fresh Pesto and Arugula.

The second course will present Sea Salt Cured Bristol Bay Sockeye Salmon and for the vegetarians Smoked Portobello Lox. Both will be served with Charred Fresh Chickpeas, Fennel and Mint Relish, and Cucumber Yogurt.

The evening will begin with passed appetizers consisting of Lamb Kebab, Bay leaf Harissa and Prosser Farms Radish served with Tarragon Butter and Sea Salt. Orange Blossom Panna Ctta, Apricot Butter, Bing Cherries, and Lavendar Shortbread will complete the meal. Fine Northwest wines will be served with each course.