I was invited to experience a special Chef’s Tasting Menu at Cedar + Elm Restaurant in Kenmore, Washington where Executive Chef Luke Kolpin leading the kitchen. He spent 9 years working at Noma, the notable Michelin 3 star restaurant in Copenhagen before he returned to his Seattle home and then lured to join this prestigious hotel.
This wonderful dinner featured a selection of courses using ingredients from his on-premises chef’s garden alongside fish and meats from producers in the area. The dishes served provided a glimpse of what was to come during this Fall season.
One unique feature of the dinner was that each course came with a tart which offered up more flavourful enhancements to the dishes presented in each course.
Grilled Gem Lettuce with prawns, dill, buttermilk; paired with the Barone Pizzini Extra Brut ‘Animante’, Franciacorta
Fruit & Flowers with Garden tomato, white currant, parsley; paired with the Troon Vermentina, Applegate Valley, OR, 2020; such a flavourful dish that celebrated the on-premise chefs garden.
Halibut & Seaweed with carmelized milk, pine, mushroom; paired with PRA ‘Otto’ Garganega, Soave Classico, 2020
Scallops with pumpkinseed oil, chicken skin; paired with the Paola Scavino Barolo, Piedmont, 2018; my favourite dish of the night as well as the pairing.
Roasted Seaweed Ice Cream; paired with Nieport Dry white port, Portugal NV; such a unique dessert and a delicious one too.
You can visit Cedar + Elm Restaurant on your own or during a stay at The Lodge at St Edward Park in Kenmore, Washington. Call the restaurant to find out of there are any upcoming Chef’s Tasting or Pairing dinners at +1 425-321-1580.
By: Richard Wolak