One of the cooler things Bryan and I have been able to experience was dinner at K Farms (a shortened version of the name to escape google), courtesy of Josh & Kaci, to bring their two families together post-wedding.
The farm is a small dairy farm on Vashon Island, a short ferry ride away from West Seattle, but you feel light years away as soon as you exit your car. Kurt T, as legend would have it, left the restaurant business to work a small farm and live off his land. He shares his talents every Sunday evening with a fixed-price meal for 20 people max in the coziest of country dining rooms. His guests sit mere feet from the chefs whipping up the day’s bounty and it includes wine, something like nine courses, dessert and coffee. Kurt will tell you at the beginning of the meal that there are only a handful of things on your plate that were not sourced from the land you sit upon: wine (but he is growing grapes and in the process of changing that), salt (for obvious reasons), coffee beans, sugar and one or two more things. He doesn’t cook with oil but rather animal fats procured from, yep, animals on his farm. You won’t see nuts or seafood on the menu. When you walk through the door, the chefs are whetting your appetite with pizzas from an outdoor brick oven. The menu is imagined that day as Kurt and his assistants walk around the farm and decide what is fresh, good and overabundant. A bit of description here, seven paragraphs down.
It is a sight to be seen to watch masters prepare food just procured (picked/slaughtered/churned) into each course before your eyes. Even the green coffee beans roast in a frying pan until suitable for grinding and pressing. It is not hard to believe the popularity of Kurt’s massive listserv has meant that his first-come first-serve email reply policy proved too controversial and now you can only get a seat… wait for it… after writing an essay! He specially let Josh & Kaci reserve the place just for us- a testament to him and them.
We arrived early to explore the surroundings. I am a believer.
Board a plane and head there straightaway. And keep your eye out for Kurt’s book. Maybe stalk him on Facebook too…
Oh yeah, our menu from the farm:
pizzas – with tomato and pancetta or green salsa and soft-boiled egg
turnip soup with light cream
homemade bread and butter
some kind of assortment including lardo and pickled cucumbers and shredded kohlrabi and asian pear with a light dressing
braised pork belly cooked in fresh milk
tomatoes dressed with clarified butter and chopped basil
par boiled carrots with light glaze of honey and fennel and chives
homemade tagliatelle with a cheese sauce and herbs
intermezzos – chilled melon soup is the one i remember
dessert – strawberry shortbread