Spring – Les Saisons

Spring

These are pictures from the farm and garden in spring, as well as from numerous events.

Spring Hors D'Oeuvres - One Bite Radish Halves with Dungeness Crab Salad and Dill

Chilled Radish Halves with Dungeness Crab Salad and Dill

Fresh Pea Soup with Radish and Pea Blossoms, Cubed Butter and Brioche Croutons

Fresh Pea Soup with Radish and Pea Blossoms, Cubed Butter and Brioche Croutons

Spring Garden Peas

Queen Anne Cherries from my backyard tree

Queen Anne Cherries from my backyard tree

Garden Fresh Oak Leaf Lettuce, Fresh Cherries, Macadamia Nuts, Cypress Grove Fromage Blanc and Toasted Mustard Seed Vinaigrette

Oak Leaf Lettuce, Cherries, Fromage Blanc, Macadamia Nuts with Toasted Mustard Seed Vinaigrette

Lamb Racks with Spanish Almond and Mint Crust, Served with Potato-Leek Gratin, Spring Onion and Baby Carrots from the Garden

Marcona Almond and Mint Pesto Crusted Lamb Racks with Potato Leek Gratin, Garden Carrots and Spring Onion

Freshly Dug Potatoes From the Chef's Garden

Freshly Harvested Yellow Potatoes

Spring Hors D'Oeuvres - One Bite Smoked Salmon Potato Cakes with Herb Aioli and Avocado

Smoked Salmon Potato Cake with Avocado and Herb Aioli

Dungeness crab Stuffed Sole Roulade with Lemon-Chive Beurre Blanc, Spring Egg Potato Soufflé, Wilted Garlic Scented Spinach or Wild Nettles and Seared Radish

Crab Stuffed Sole Roulade with Chive Beurre Blanc, Wilted Garlicky Greens, Seared Radish and Potato Soufflé,

Caramelized Pork Chop with Cherry-Pinot Noir Beurre Rouge with Potato Soufflé and Wilted Lamb's Quarters

Roasted Pork Loin Chops with Pinot Noir-Cherry Beurre Rouge, Lamb's Quarters, Potato Soufflé

Almond Crusted Halibut with Tarragon-Leek Cream Sauce, Spinach Souffle and Crispy Fingerling Potatoes

Almond Crusted Halibut with Tarragon-Leek Cream Sauce, Spinach Souffle and Crispy Fingerling Potatoes

Fromage Blanc Stuffed Portobello Giant Ravioli with Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely

Watercress Soup with Poached Shigoku Oysters and Sourdough Toast Points

Watercress Soup with Poached Shigoku Oysters and Sourdough Toast Points

Warm Filo Cups Filled with Spring Leeks, Artichokes, Asparagus and Ricotta

Filo Cups with Asparagus, Leek, Artichoke and Ricotta

Dungeness Crab Cakes with Lemon Aioli

Layered dark chocolate mousse, mocha mousse and whipped mascarpone.

Pots De Crème -Bittersweet Chocolate Mousse, Mocha Mousse and Whipped Mascarpone

Fresh Sliced Apricots and Cherries with Whipped Champagne Sabayon Mousse

Early Summer Fruit with Champagne Sabayon

Triple Layered Victoria Sponge Cake with Labneh (Yogurt Cheese) Whip Cream and Fresh Oregon Hood Strawberries

Mini Victoria Sponge with Sour Cream Sponge, Labneh Whip Cream and Hood Strawberries

Fluffy Individual Sweet Meringues with Cherries, Cherry Sauce and Grated Hazelnut Brittle

Cherry and Hazelnut-Brittle île Flottante

Tender chocolate crepe stuffed with dark chocolate mousse and topped with cream and ganache.

Chocolate Mousse Stuffed Chocolate Crepe

Warm Cinnamon Custard Tart with Brandied Cherries

Warm Cinnamon Clafouti with Brandied Cherries

Individual Rhubarb and Pink Lady Apple Crisps with Pistachio, Virgin Coconut Oil and Almond Flour Crust

Vegan Rhubarb and Apple Cobbler with Pistachio, Almond Meal and Coconut Oil Crust

Spring Table Set for Twenty Next to the Sandy River

Riverside Spring Birthday Dinner

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