If you follow my blog by now you know that I LOVE FOOD. All kinds too. The only thing I make an “ugly face” at is sushi. Sorry all you raw fish fans out there, it just doesn’t do it for me. Oh, and please don’t say, “you must never have had good sushi before”, because I have.
This month it was our dear friends Taylor and Mary Lu’s turn to host and set the theme for the dinner. Usually each couple in the group is given a theme and a course they need to prepare. We are usually given free range but sometimes we are given a recipe to follow or at least use as a guideline.
Taylor and Mary Lu outdid themselves this month. Setting yet an even higher bar for all of us to reach.
Not too far from where we all live is a small Stone House in the original downtown area of Redmond. This “house” is on the list of Historical sites in the city. It has been a private residence,boutique shop, tea house and now restaurant. It is said to have secret passages and tunnels which run underneath it used by bootleggers in the 20’s to run alcohol to and from the bar across the street. Currently it is under lease to Chef Ryan Donaldson who has a flair for using local produce and proteins to create an eclectic menu filled with savory sauces and unique flavors. Taylor and Mary Lu arranged for our supper club to have the entire restaurant to ourselves. Chef Donaldson and a small staff came up with an amazing menu just for us and to top it all off, we had the opportunity to help him prepare the meal in the small, but cozy kitchen in back.
Our menu for the night as follows:
Wild Alaskan Spot Prawns with Sherry Cream, Risotto and Lemon Confit
Argyle Champagne – 1999 Extended Tirage Brut
Roasted Pumpkin Parmesean Soup with Apple and Carmalized Onion Slaw
Woddard Canyon Chardonnay
Sekel Pear and Persimmon Salad with Pomegranate, Goat Cheese and Toasted Pumpkin Seeds
Darby Ie Duece
Wild Cedar Sorbet
Braised Beef ShortRib on Ragout of Rosemary Potatoes, Roasted Brussel Sprouts, Carrots and Parsnips in Braising Jus
Long Shadows Vineyard Feather Cabarnet
Custard Soaked Brioche with Roasted Apples, Vanilla Bean Ice Cream and Caramel Sauce
Airfield Late Harvest Reisling
I know, decadent! Tim and I helped with the spotted prawn appetizer, which by the way are only available 6 weeks out of the year. Chef Donaldson goes to Pike Place each morning and picks up his fresh veggies and seafood. Nothing frozen or canned here.
Here are a few shots of us preparing the meal:
Jeannie and Lynn assembling the pumpkin soup
Jeff and Ryan (the chef) plating the persimmon salad
Taylor and Mary Lu rolling the gnocchi
The kitchen was in full swing The wine was divine
The Stone House has such wonderful atmosphere.
In the end we enjoyed a wonderful meal matched with exquisite wines. The only downside of Supper Club is it has spoiled me beyond reason. I have become somewhat of a “food snob” When we go out to dinner I always compare the meal to our last supper club and, unfortunately it rarely sizes up.
Oh, I almost forgot, Chef Donaldson gave us all the recipes so now I can make these savory dishes at home. It seldom tastes as good I admit. There is just something special about sharing the meal with good friends that makes it so much better.
Amada












