staples

Huh. So we went to this slow food gig on Vashon Island, taking the ferry over from West Seattle, ending up on this guys small farm. Kurt is the ex-owner/chef of a popular French cafe in Belltown and Cap Hill (Septieme). He got tired of the business but wanted to keep cooking, so slow food to the rescue. Everything we ate during this meal was produced on the island, except for the salt, pepper, sugar and flour. For instance, here is where the dairy for the meal came from. Ol' Bessie with her bloated bag was very happy to see Kurt come for a stainless steel pull.

His farm has the oldest building on Vashon, this restored farmhouse, where you can see some of our cheese living on the table.

Kurt has built a couple new buildings to host his events. This is the kitchen/dining hall. That's Kurt on the left in the dark blue, and the pasta specialist next to him. The pasta specialist makes pasta, it is his thing. Kurt was a wonderful host. Tam used to work at his restaurant, so they got to trip down memory lane.

This is Sally, the birthday girl, and we have her to thank for what was a unique experience. The whole operation is like a speakeasy, you can only come by invite, the food is raw/unpasteurized/unradiated, so his operation cannot be commercially legal. You do not pay for the food, just the experience of being on the farm. There is no menu, and no price, just a wink and a nudge.

Look at that pasta! I watched him float the eggs and roll it out. Neat stuff.



clik on the pics to make em bigger. -e