Saturday, September 12, 2009

La Boucherie

Strolling through colorful rows of just picked produce where the local soil still muddies the roots is a favorite weekend past time. Parking lots and streets are closed to traffic allowing friends and neighbors of each Seattle neighborhood to shop for the fresh ingredients Western Washington farms have to offer.

Sea Breeze Farm, located on Vashon Island, is one of those farms. Their farm raised meats, dairy, eggs, cheeses, wines and prepared foods are not only available at the multiple area farmer's markets, but in a farm to fork experience at La Boucherie.
A brief ferry ride from West Seattle to Vashon, then a quick jaunt up the main road brings hungry patrons to an unassuming and comfortable restaurant-butcher shop.

Restaurant Manager, Charcutier, and Winemaker Matt Lawrence, greeted us and led us to our outdoor table. For wine we ordered two of the farm's own wines, Sweetbread Cellars Cock's Red - a blend of Cabernet Sauvignon, Merlot, Petite Verdot, Malbec from Meek Vineyards - and the Sweetbread Cellars Fetish- a blend of Meek Vineyards Syrah and Klipsun Vineyards Syrah.
For our dinner, we asked for a chef's selection. We enjoyed two styles of the farm's pate and their accompaniments of smokey African inspired spreads, a chilled tomato consume - white not red in its colour - with a paper thin slice of lime, followed by the farm's lamb and pork with a side of gently sauteed country greens and pastry for dessert.

The dishes were simple, but not expected. The chef's innovative approach to a clean, comforting flavor progression not only showcased the farm's freshest of ingredients, but also showed fresh new thought in the farm to fork approach. Remember to phone for reservations if you want to guarantee yourself a table.
Find out more about the day-to-day life on Seabreeze farm and the latest dinner menu by visiting Matt's blog.