Heirloom tomatoes from the Okanogan Valley, purple rain, green apple or white eggplant from Fall City, asparagus from Yakima, or pumpkin, winter squashes and beets from Blue Heron Farm. Chef Adam Stevenson has his pick of the freshest products from around the Pacific Northwest and each month, he creates a special menu in tribute to those products. For 1 week only you’ll find a multi-course dinner menu at Earth & Ocean based on local products at their peak!
The perfect glass of wine to go with those dishes? You bet. Sommelier April Pogue will provide a selection of wines, by the glass or the bottle, that will suit your dinner to a tee.
CHEF’S SIP AND SAVOR
three courses and a glass of our sommelier’s featured pairing
30
SPRING VEGETABLE RAGU
goat cheese, crostini
SKAGIT RIVER RANCH PORK
chef’s daily preparation
CHOCOLATE MACADAMIA NUT TORTE
banana caramel, macadamia nut brittle
no substitutions please
not valid with any other offers
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Periodically this summer and fall you’ll find chef Adam Stevenson cooking in someone else’s kitchen. Whether it’s instructing a class focusing on cooking for two or using leftovers, matching dishes with award-winning Oregon Pinot Noir at one of the country’s top Pinot Noir festivals or helping to raise funds for Seattle’s Fare Start program, look for Adam at some of our region’s best events.
