It was the perfect evening.
The storm clouds parted just in time for the sun to peek out between the
thunderheads, shining its brightness over the glory that is the garden of
Matthew's Winery. Neat rows of cherry tomatoes, oregano, and apples lined the woodchip
paths of the garden. Radiant dahlias beamed from all angles creating a rainbow
of fall hues amongst the vegetables, painting the garden in mustard, garnet,
honey, and persimmon rays. Spider webs caught the sunlight, shimmering with
drops of freshly fallen rain. As we wandered from the garden into Matthew's
winery, we were immediately enveloped in warmth from softly lit candles and
70s-era music, a glow that was stoked by the glasses of sauvignon blanc that we
sipped as we chatted. This was the setting of the Matthew's Farewell Farm to
Table Dinner last Friday.
If you aren't already in the know, each summer, Matthews Winery
releases a number of limited seating Farm to Table Dinners. The meals are a
partnership between Matthews and a variety of local chefs. We had the pleasure
of attending one last June and enjoyed Chef Micah Mowrey's food so much that we
decided to attend another. Chef Micah is moving on to a new business venture in
shelf stable foods, so this dinner was also a finale of sorts. And like all
finales, it was a memorable and bright end to the show.
The Farm to Table Dinners are designed by the Matthews Family
based on how they would want to spend an evening. The vibe is just that—family.
It had all the feels of a harvest with an abundance of fall flavors, augmented
by the warmth and openness guests felt from the chef and the family. These
dinners are special evenings, and we had the pleasure of sharing this memorable
night with my parents.
The meal was mostly created around what came from the Matthews
Winery garden. Anything that couldn't be sourced from the winery grounds was
procured through local vendors. The butter was from up the street, the bread
baked in Seattle—even the flour used in the bread was made locally. Chef
Micah's mantra is "local to the point of insanity." And by this he
means that he breaks the products down to the very ingredients—salt, olive oil,
etc.—and ensures that every ingredient is from the Pacific Northwest. That's
taking eating locally to a whole new level.
Let me tell you, the food showed Chef Micah's attention to detail.
Not only was it the most fresh meal possible... having been harvested that very
day... but it was also perfectly prepared. We enjoyed a burnt kale salad with
roasted pumpkin and garlic vinaigrette, a lemon cucumber and scarlet runner
bean salad with roasted tomatoes, and field lettuces tossed with apple and
pickled rinds. The entree was braised beef, one I didn't partake in, but I was
so full from the beautiful sides that I couldn't have made room on my plate for
one more thing, even if I'd tried. For dessert, most folks enjoyed a pumpkin
custard, but Chef Micah brought me a vegan delight of early apples, granola,
grapes, dried cherries, and a dusting of cinnamon. It was the perfect end to a
gorgeous meal.
Though the evening was bittersweet in knowing that it was ChefMicah's last hurrah at Matthews, it was a sweet finale to his run of Farm to
Tables, and certainly a night that guests will not forget. The best part is, we
were each gifted with a beautiful fall arrangement of dahlias to take home at
the end of the evening, a lovely reminder of a night well spent.
