Tote to Table Dinner
Every week from the early spring to the late fall, Jackie and Dev load up “totes” (the aerated boxes you see below) with that day’s harvest and send them in a truck to all of the Tom Douglas Restaurant chefs in Seattle.
Sous chef Kyle Johnson of Dahlia Lounge was inspired by the beautiful produce delivered in these totes each week. He created a menu that played with the farm’s variety—from shishito kimchee to apricot semifreddo. Prosser Farm produce is often used throughout Dahlia’s daily menu for breakfast, lunch, and dinner, but what made this dinner unique was the way it honored and showcased all of the produce that the Prosser Farm team has been working hard to achieve all year. Moreover, diners got the chance to hear from Kyle about his process of creating each dish and Jackie’s insights about how each item was grown.
See pictures of the dinner and the beautiful food below!
Chinook Winery is our neighbors in Prosser and Kay and Clay are good friends. We poured bottles of their red, white, and rose.
First course: farm melons with miso cured tuna
Kyle and Jackie discuss the first course with their guests.
Spot prawn crudo and fried prawn heads with fried farm okra and grits. (The tomato sauce was also made with Prosser Farm tomatoes and made a delicious dipping sauce for the crispy fried prawn heads).
Neah Bay salmon pastrami made at least 5 days before the dinner so that it could cure. It was paired with sour farm cucumbers, creme fraiche, and rye croutons.
Kyle preparing the salmon “pastrami” course
Tasmanian pepperberry cured lamb, sweet pea butter, dill capers, on sourdough. (That pea butter was so good you could eat it straight with a spoon.)
Jim (the sous for the evening) quickly sautes the farm’s garlic long beans along with Prosser eggplant. They were then added to the duck crepinette with Prosser shishito kimchee. thai bird chili crisps, and fish sauce caramel.
For dessert: Prosser Apricot semifreddo, crunchy cake, and rainier cherry. (Fun fact: the kernels* of an apricot, when broken open and brewed like tea, resemble the flavor of amaretto. Kyle made a syrup out of it and added some of the crunchy kernels to the crunchy cake bits.
*Be sure to roast or cook the apricot kernels before you eat them. Raw apricot kernels have a tiny bit of cyanide—but not enough to kill you. Once cooked though, it is entirely edible.
These dinners provide a rare opportunity for chefs, farmers, and consumers to connect. We also love to see what the chefs create from all of the beautiful produce! Our next farm dinner will be hosted at Prosser Farm in late October. We can’t wait to see what Dev will create next!