The Herbfarm

Nestled amongst the wineries in Woodinville, Washington is The Herbfarm, a charming restaurant that dishes up local food and wine in an exceptional nine-course themed meal. I’d always wanted to dine at The Herbfarm, a place known for its exquisite seasonal cuisine, and I was like a kid at Christmas when we arrived at the quaint cottage-like restaurant. We entered the foyer and gazed around the elegant and eclectic surroundings.

Oh, the evening was sure to delight!

Since we arrived early we snuck upstairs to the impressively stocked Chef's Library that overlooks the dining room, and watched as owners Ron Zimmerman and Carrie Van Dyck, along with their amazing staff, prepared for their guests. It was like watching a culinary ballet: plates delicately laid out neatly in rows awaiting the edible art that would soon be placed upon them, glassware lined up to perfection, candles lit, tables checked and double checked.

More guests arrived and we gathered near the fireplace, a stunning hundred-year old tiled marvel, grabbed a glass of wine and followed Carrie out to the garden. The garden was clearly in its winter hibernation, but it was obvious that in productive months it’s certainly something to behold. Carrie held a small basket in her arm and told us about the various herbs they grow much of the year and use in the kitchen, she then passed around small clippings, such as winter savory and scented geranium, for us to smell. We moved on to the “recycling center” – a tidy little pigpen (sounds like an oxymoron, doesn’t it?) that’s home to Basil and Borage, two adorable Vietnamese potbellied pigs that are part of the kitchen cleanup crew.

We returned to the restaurant for our eagerly anticipated meal. We had chosen European-style seating, a communal table of four couples, as opposed to a single table. Our thoughts being that a spectacular lengthy meal should be shared with others who are equally as passionate about food. We chose wisely. At our table were three delightful couples, two of which had flown in from other parts of the country for The Herbfarm culinary experience.

The attention to detail is, in a word, extraordinary: tiny individual picture frames containing the names of the guests, crystal and silver goblets (six in all for each!), flatware meticulously placed, beautifully printed menus to whet the appetite.

Once we were seated, Ron welcomed his guests and introduced the staff, which was wonderful as it created a connection between diners and hosts, something you rarely experience in a restaurant. But then The Herbfarm is no ordinary restaurant. Our hunger grew as Chef Keith Luce and Sommelier Lisa Longren walked us through the menu and wine pairings.

I can barely contain myself. Does life get any better?

Our themed meal, "A Menu for Two Hearts" (it was Valentine’s weekend), started with an aphrodisiacal herbal champagne cocktail - in case we weren’t already in the mood. The gentleman got a “Greek” verbena hastata, the ladies a “Mayan” turmera aphrodisiaca – both of which were house-brewed herbal extracts poured from a tiny glass vial into Brut champagne. Divine! It was paired with our first course: "A Nibble for a Valentine," a beautiful trio that consisted of that morning’s egg and sunchoke custard with smoked steelhead caviar and chives, a Kumamoto oyster with white sturgeon caviar and salsify cream, and a salt herring and potato terrine with radish and English thyme. Simply beautiful and delicious.

Next, we were given a scrumptious dish "White King and Black Truffles," a marriage of line-caught Alaskan Ivory King salmon with truffled leeks and brown butter froth, paired with a 2007 WillaKenzie Estate Pinot Blanc (Oregon).

For our third course we delighted in "A Sausage Sans Suggestion." The "sausage", similar to a country-style pâté, was made of Mangalitsa ham, fois gras and Stokesberry Farm chicken accompanied by Puy lentils, beets and red cabbage with cracked mustard, and served with a 2006 Pierre Noir Gerwurztraminer from Washington's Columbia Gorge.

Giddy with food-induced pleasure we moved on to course four, "The Wild Roll," a roll of pasta and wild Yellowfoot and Hedgehog mushrooms with root vegetables and King Boletus broth, pleasingly washed down with a 1999 King Estate Pinot Noir from Croft Vineyard in the Willamette Valley (Oregon). We were so blissfully content we dug in before photographing, but this should give you a taste..

Course five brought us "For the Love of Lamb," or as this dish made me exclaim, For the love of all things Holy! A gorgeously prepared potato-and-savory-crusted lamb rib-eye with Zataar-spiced carrot purée and a lamb bacon. And to further tantalize our tongues, a 2006 Betz Family Winery Meritage "Clos de Betz" from Washington's Columbia Valley.

Next came the cheese course, or as the clever chefs named it, "Oh, You Cheese." River's Edge Full Moon goat from Oregon's Coast Range with a house-made pancetta-garlic flatbread and dried fruit compote.

To round out the evening's fare, and to prep our bellies for sweet things to come, we were served Cupid's Ice Cream Cone. A wonderful yogurt ice cream scented with rose geranium (we rubbed this between our fingers in the garden. Something you must grow in your garden - spectacular!) scooped into a little cone. The perfect palate cleanser.

Last but not least came "Of Things to Love." Oh, yes, indeed. A bittersweet chocolate separation cake with rosemary ice cream, a caramel crêpe with salted butter and winter fruit marmalade, and a Sekel pear-walnut tart with candied wild cranberries and créme fraîche. Lord have mercy.

After a lovely coffee and tea service, "A Selection of Small Treats" arrived just in case our bellies weren't completely full (there's always room for a chocolate truffle or two!). All paired with a 2006 Sineann late harvest Syrah called "Old Ball and Chain" - a clever selection indeed for a lovers evening!

It was a magical night. The Herbfarm presents cuisine beyond food, it's art and poetry that inspires all of one's senses. Truly an event to experience.

For more on The Herbfarm, and to discover the week's current menu click here.