Our executive chef Andrew went wild creating local, fresh and delectable nibbles. We featured Suquamish Seafoods Coho Salmon - local and sustainable seafood paired with our unique estate Melon de Bourgogne. We also had live music on the back lawn by The New Jazz Trio, returning from last years event.
Salmon:
1 lb. fresh skinned & deboned coho salmon
1 C. Melon de Bourgogne
1 C. water
1/2 medium sweet onion, chopped
2 stems & leaves Italian parsley
1 t. sea salt
Crostini:
2 rustic white baguette, sliced diagonally
Extra Virgin olive oil
Mousse:
grated zest of one lemon
2 T. fresh tarragon leaves, chopped
2 T. fresh Italian parsley, chopped
2 green onions, chopped
8 oz. cream cheese, softened
1/4 C. 1/2 & 1/2
1 T. sea salt
1 t. fresh ground black pepper
Bring the wine, water, onion, parsley and salt to a simmer for 10 minutes.
Submerge the salmon in the poaching liquid and bring back to barest simmer for 10 minutes.
Remove the salmon, pat dry and let cool.
Brush the baguette slices with olive oil, and grill over medium high until lightly marked.
In 2-3 batches, place the salmon and remaining ingredients in a food processor and process until smooth, stopping a few times to scrape the sides with a spatula.
Remove each batch to a separate bowl, and stir them together when done.
Cover and chill the mousse for 2 hours.
Put the mousse in a decorative bowl on a large plate, and surround with the crostini.
28 oz. can fire-roasted tomatoes
1/2 C. blanched almonds
2 garlic cloves, chopped
2 T. fresh rosemary, minced
1 T. red wine vinegar
1/a t. ancho chili powder
1/2 C. extra virgin olive oil
Salt to taste
2 lb. fresh gnocchi
Add almonds to a small, dry saute pan. Over medium heat, roast the almonds, stirring frequently, until slightly toasted, about 5 minutes.
In a food processor, add garlic and almonds, and process until the almonds are finely chopped.
Add tomatoes, rosemary, vinegar and chili powder. Pulse until mixture is combined, it does not need to be smooth.
With the food processor running, slowly drizzle in the olive oil.
Adjust seasonings.
Cook the gnocchi in 2 batches in a large pot of wel salted boiling water.
Drain and toss with the pesto.
Serve with toothpicks from a heated chaffing dish.
2-3 lbs Angus Tri-Tip roast
1/4 C. balsamic vinegar
1 C. fresh blueberries
1 small sweet onion, chopped
1/4 C. fresh basil, chopped
2 T. olive oil
1/2 t. fresh ground pepper
1 t. salt
Blend the marinade ingredients in a food processor until smooth.
Reserve 1/4 C. marinade.
Add the roast with the remaining marinade to a zip lock bag.
Marinate in the refrigerator for at least 12 hours.
Remove from refrigerator 30 minutes before grilling.
Pre-heat grill on high heat.
Place tri-tip roast on heated grill and sear each side for 4 minutes.
Be sure to watch carefully to avoid grill flame ups.
Turn grill down to low-medium heat and grill meat rotating an additional 7-8 minutes on each side for medium rare.
Remove from grill and let rest covered for 15 minutes.
Slice cross grain, then into bite size pieces.
Toss with the reserved marinade.
Serve with toothpicks from a heated chaffing dish.