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In this Issue More News For more information on Rover's events please visit our website: www.rovers-seattle.com |
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After a marvelous weekend out in the garden, planting potatoes, beets, onions, shallots, garlic, lettuces, tomatoes and basil, I am reminded why this is the most fruitful place in the world to cook. Slowly we are incorporating more items from our kitchen gardens into Rover’s menu. Calendula and chive blossoms, with which we make into compound butters, pansies and forget-me-nots, tarragon, sorrel, oregano, rosemary, thyme, chives, laurel leaf and parsley, which we utilize in a variety of dishes. With The Seattle International Film Festival in full swing, we are hosting a one-time fundraising Farmer’s Dinner Tuesday, June 17th for the documentary “Good Food”. I am looking so forward to hosting this Farmer’s Dinner with Producer and Director for Moving Images, Melissa Young and Mark Dworkin. The farmers are going to be available to discuss why sustainable agriculture is so important. Join us to raise funds to help with the production of this documentary! Eat Seasonally and Locally! Thierry
Photo credit given to picasaweb.google.com Fundraising for "Good Food" through a Farmer’s Dinner 
Tuesday, June 17th, 2008 “Good Food” Documentary Fundraising Dinner “Good Food” a documentary showing now at the SIFF, educating the masses about sustainable agriculture and featuring local farmers from the Northwest is coming to Rover's! Join filmmakers, Melissa Young and Mark Dworkin, as well as a select group of farmers for a “Bubbles in the Market” cocktail reception (weather permitting). Enjoy a glass of sparkling, nosh on hors d’oeuvres and meet and greet with our farmers! A 5-course dinner to follow, featuring each farmer’s bounty. Rover’s will donate 50% of all food and beverage sales to this worthy cause. Featured Farmers: Blue Bird Grain, Upper Methow Valley, WA Blue Heron Farm, Rockport, WA Skagit River Ranch, Sedro Woolley, WA Wilson Fish Company, Seattle, WA This evening begins at 6:00pm To reserve a seat for this very special evening, please call Rover’s at 206.325.7442. Or make your reservation online at www.rovers-seattle.com Screening of "Good Food" will be shown at: Wednesday, June 4th, 7:00pm at the Egyptian Theatre Saturday, June 7th, 7:00pm at the SIFF Cinema
Photo credit given to Geoff Smith. Wine Night at Rover's: Wines Of Italy 
Join Rover’s Wine Director, Scot Smith every 3rd Wednesday of the month, to explore Rover’s Cellar. Wine bottles that are normally only available by the bottle are served in a tasting format for this night only. Wednesday, June 18th Menu and Wines Amuse Bouche Salami and Cheese Assortment Poultry Soup, Guinea Fowl Ravioli and Hudson Valley Foie Gras Gnocchi, Branzino, Basil and Sage Rabbit, Walla Walla Onion, Pancetta, and Artichoke Veal Osso Bucco, Farro, Lemon Thyme and Gramolata Parmesan Tuile with Gorgonzola and Cherry Compote Cannoli with Lemon Cake and Mascarpone Mousse 
Imagine a 1975 candy red stingray Corvette; aggressive curves, monster 300, and the personality a kin to a 70’s game show hosts. Cristom’s 2005 and Oregon’s first estate syrah embodies this. I love this wine! It’s nothing like Washington, California or even the Rhone Valley. Global warming is here and it’s kicking in…Oregon syrah is wonderful. Señor Pinot probably should watch his back and have a serious conversation with Steve Pool or at least one of his Portland contemporaries. Cristom’s Syrah reminds me of my Mom’s favorite stocking stuffer that she gave me every Christmas for as long as I can remember: chocolate covered cherries. Perhaps, that is why I am so passionate about this wine??? Trust me…I have attempted every Christmas from adulthood to enjoy a chocolate covered cherry, and every time the moment that damn cherry explodes in my mouth I feel remorse. The finish is lingering and full. I think I should phone my Mom and confessed I hate chocolate covered cherries, however if she’d like, she could replace that box of cherries with a bottle of Cristom’s Syrah; the chocolate covered cherry for adults. Scot 
Newport High School’s Chef Culinary Arts Instructor, Tracy Green invited me to make a guest chef appearance for her high school culinary class. I jumped at the opportunity to meet with young and aspiring chefs. I was able to get a great wild troll king salmon from Wilson’s Fish Company, as well as a farm raised salmon to show the students the differences between the two. Color, taste and texture were very different and recognized by all students. After a very short debate the wild salmon was preferred by all! I encourage every one of you to preform this taste test. Salmon butchery is another topic we touched upon. We also explored mushrooms. Wild and domestic. Keeping in mind, the northwest is perhaps the most abundant for wild mushrooms in the US. There is such a wide variety that is available to us! I brought with me: true and false morels, king boletus, shiitake and oyster mushrooms among many others. I gave them a quick tutorial on foraging (only with a knowledgeable guide!), cleaning, preparation and cooking techniques. I thank them for their warm welcome and great attention. Rock n’ Roll Newport! See you soon, Adam 
Green Asparagus Soup with Meyer Lemon Cream and Goat Cheese 1 pound asparagus spears Lemon Cream Garnish Remove the touch ends of the asparagus spears by bending each spear near its base until the end snaps off naturally. Cut off about 3 inches from the tips of 12 stalks to use for garnish. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Add the asparagus spears to the boiling water and cook until bright green and nearly tender, 1 to 2 minutes. Scoop out the spears with a slotted spoon and plunge into the ice water and to cool quickly. Return the water to a boil, and the reserved asparagus tips and cook until bright green and nearly tender, about 1 minute. Scoop the tips out with a slotted spoon and cook in the ice water as well. When the asparagus is cold, drain well and place in a single layer on paper towels to dry. Set aside the asparagus tips and cut the spears into 1-inch pieces. Heat the butter in a saucepan over medium heat until melted and foamy white. Add the onion, thyme, and garlic and cook, stirring occasionally, until the onion begins to soften, 2 to 3 minutes. Stir in the asparagus pieces and then add the vegetable stock and lemon juice. Bring the stock just to a boil over high heat, then decrease the heat to medium-low, stir in the crème fraîche, and simmer until the asparagus is very tender, 15-20 minutes. Strain the asparagus mixture through a sieve into a bowl, returning the liquid to the saucepan. Bring to a boil over medium-high heat and boil to reduce by one-third. If purée is quite thick, add a couple tablespoons of water to lighten it. Pass the purée through a fine-mesh sieve into a bowl, pressing on the solids with the back of a rubber spatula to extract as much purée from the fibrous bits as you can. Stir the asparagus purée into the reduced stock mixture. Taste the soup for seasoning, adding salt and pepper if necessary; keep warm over low heat. Cut the reserved asparagus tips lengthwise in half (unless the tips are already quite thin). For the lemon cream, whip the crème fraîche with the lemon juice in a bowl until medium peaks form. Season to taste with salt and pepper, whisking to blend fully. To serve, ladle the asparagus soup into warm shallow soup bowls.
Form the lemon cream into 4 large quenelles and set them in the center
of the soup. Lean the reserved asparagus tips up against the lemon
cream and scatter the hazelnuts over the cream. Drizzle the top of each
soup with hazelnut oil.
Photo credit given to www.worldcommunitycookbook.org Flower Arrangement of the Month 
June is the season for my favorite flower. Peonies! You can buy them now at most grocery stores, or if you are lucky enough, cut them from your garden. Another spring delight is asparagus. For this month’s flower arrangement, I thought to combine the two. Take a large wide-mouth canning jar and wrap with double stick carpet tape. Take your asparagus (nice and dry) and press them one stalk at a time until you have covered the jar. Fill the jar with water and add your freshly cut peonies. If you want to add a little greenery, lady’s mantle is a nice addition. Enjoy! Kathy 
· Chef Thierry was recently on KCTS Cooks Cheese on Channel 9. On this show he prepared: Green Asparagus Soup with Meyer Lemon Cream and Goat Cheese, which is also the recipe of the month. · OpenTable.com Diner’s Choice. Rover’s was listed among these categories: Best Seattle Restaurant, Best Overall Restaurant, Best Food and Best Service. Thank you to our OpenTable.com customers! · Tune into Chef Thierry and Tom Douglas on Saturday, June 7th from 4:00-7:00pm PST when they host The Seattle Kitchen Show LIVE from WCBS in New York City on 710AM KIRO. |
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Rover's | 2808 E Madison | Seattle, Wa 98112 |
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