Woodinville welcomes a notable name in desserts.
Posted by: Jessica Voelker on Jul 06, 2010 at 11:07AM
The new Herbfarm pastry chef has worked for chefs Thomas Keller and Paul Bocuse.
Cory Barrett will be the new pastry chef at The Herbfarm, the Woodinville restaurant announced today. Barrett comes to Seattle from Cleveland, where he headed up the desserts team at Michael Symon Restaurants. (You may recognize Michael Symon’s name from “Iron Chef America” and “Next Iron Chef,” his most famous Cleveland restaurants are Lola and Lolita.)
Barrett has also toiled under the glitzy likes of chefs Thomas Keller and Paul Bocuse.
Barrett replaces Anna Harlow, who left the Herbfarm to create desserts at Allium, the Orcas Island restaurant recently opened by another Herbfarm alum: chef Lisa Nakamura.
Want a sneak peak of Barrett’s style? Here’s a recipe for his famous Guinness ice cream with chocolate-covered pretzels, published in Food and Wine.
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Openings
Lisa Nakamura’s new restaurant will be called Allium.
Posted by: Jessica Voelker on May 03, 2010 at 07:39AM
Lisa Nakamura Photo: theherbfarm.com
On Saturday, May 1, Seattle’s twittering food folks heaped congrats upon chef Lisa Nakamura, who had just announced she was taking over the lease at Orcas Island restaurant Christina’s.
You may know Nakamura from her stint at Bin Vivant in Kirkland, or from her latest gig as chef de cuisine at the Herbfarm, where she once had to create salt using water from the Puget Sound for the restaurant’s 100-mile dinner.
The new restaurant will be called Allium and it is slated to open on Memorial Day Weekend. According to the press release, "Allium [is] the Latin name for the lily family, which includes onions and their allies. For Nakamura, ‘the onion is fundamental to cooking, providing the base for multifaceted flavors and dimension.’”
The release lists the following as signature dishes “Puget Sound sole filet with duchilly hazelnut faro; Smoked paprika-braised pork shoulder with mango rhubarb salsa; and Jones Family Farm manila clams with local saffron aioli.”
I’ll be talking to Nakamura soon to find out more. Wonder who will take her spot behind the line at the Herbfarm….
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Leaves, needles, bark
Next new menu gets all sappy on us
Posted by: Kathryn Robinson on Feb 15, 2010 at 08:00AM
Herbfarm fans know that every one of its multi-course dinners adheres to a theme—aphrodesiacs at Valentine’s Day, Copper River salmon in late spring, foraged mushrooms in fall.
The latest in the lineup might be the coolest. Starting this Friday for a three-week run, A Taste of Trees will bring nine courses of seafood, fowl, and meat that have been cooked, smoked, or seasoned with different woods. Flavorings will derive from the fruits, seeds, nuts, flowers, leaves, needles, berries, sap, and bark of various arboreal species, native and otherwise.
Nine courses, six matching wines, $179-$189 depending on the evening. Chlorophylling? Oh yes.
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