24 farmers, 24 chefs, 1 winery, 2 breweries, and 275 ravenous guests: this year's Incredible Feast was quite a party. We're still dreaming of the fabulous food and entertaining company (we met so many great people) so we thought we'd share some of the highlights - including a recipe from the feast itself!
Did you attend? Which was your favorite bite? Leave us a comment and tell us which you liked best and why!
We just wish we had been able to try them all (there's always next year...) Some of our favorites included:
- Carrot soup with rye berry and cabbage salad from Luc & Nash's Organic Produce
- Spicy pork curry from Shanik & Olsen Farms
- Roasted delicata squash salad with chanterelles, washed-rind Venus cheese and a fried quail egg from Hitchcock & Tieton Farm Creamery/Helin Farm
I enjoyed Seattle Culinary Academy & Willie Greens Organic Farm's cauliflower and butternut soup bites with Theo's cocoa nibs so much, I asked chef Kären Jurgensen for the recipe. Here it is - thanks so much for sharing, chef!
Cauliflower Soup, Bitty Butternut, Cacao Nibs
Chef Kären Jurgensen Seattle Culinary Academy
Yield 1 gallon
6 T butter
2 C chopped yellow onion
2 clove garlic, sliced
7 Cups (1/2 to 3/4 in pieces cauliflower from 2 large heads)
4 C fennel infused vegetable stock
3 C heavy cream
coarse kosher salt to taste
freshly ground white pepper to taste
lemon juice to taste
Heat 2 T butter in heavy large saucepan over medium heat. Add onion and garlic, sauté until soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to a boil. Reduce heat and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to pan, season, add lemon juice to taste.
Brown remaining butter, strain and season.
Brunoise of butternut squash, tossed in olive oil, madras curry, salt and pepper to taste. Roast at 375 until just crispy but not too brown, set aside for service.
Orange oil, brown butter, chive oil
Ladle hot soup into a warm bowl, drizzle soup with brown butter, orange & chive oils, sprinkle with cacao nibs and squash.