A MENU for an EASTER SUPPER
*Chef Chris baked a traditional APPLEWOOD-SMOKED OREGON HAM. Our friend, Petrina of Skylight Farms, harvested over-wintered brassicas (vegetables in the cabbage family), which Chef braised like Italian “RAPINI”
*ROSEMARY SCALLOPED POTATOES: this dish imbues our Washington spuds with roasted garlic and fragrant rosemary. Chef capped it with a crusty topping of Rosemary Breadcrumbs.
*To keep the Easter Bunny hoppin’, a favorite DESSERT: CARROT CAKE! Last summer the kitchen crew preserved lots of Tonnemaker’s organic apricots. So, naturally, it seemed a good idea to slather the acidy-sweet APRICOT PRESERVES between layers of the carroty goodness.
Finally, a huge shout-out to BOB MORUS of PHELPS CREEK VINEYARDS who personally drove (500 miles round trip) 24 cases of his Rosé of Pinot Noir from Hood River, Oregon for this cause — the perfect pairing to Easter Ham!
