A couple weeks back we held our latest dinner at Groundswell Cafe. The event was a great success! The menu focused on late autumn produce as well as wild edibles from land and sea. We would like to thank everyone that attended and everyone that helped out. Menu posted below. Keep checking in for updates on the next event or join our mailing list by sending us a mail to elementapnw@gmail.com

ELEMENTA IV

Fish Skin & Roe

Giant Kelp ‘Olive’

Wood Sorrel & Lamb

Mushroom Restorative

Hidalgo ‘La Gitana’ Manzanilla – Sanlúcar de Barrameda, Spain

Oat Bread, Haskup Berry Must, Cultured Butter

Joan Raventós Rosell NV – Penedès, Spain

Humboldt Squid, Seaweed-Cured Lardo, Fermented Cucumber

Domäne Wachau 'Terraces' Grüner Veltliner 2013 – Wachau, Austria

Kelp ‘Noodles’, Pine Mushroom, Hen’s Yolk, Mussel

Tengumai Yamahai Junmai – Ishikawa Prefecture, Japan

Sturgeon, Charred & Preserved Cabbage, Wild Rose

Tofino Brewing ‘Hunt and Gather’ Kettle Sour – Tofino, British Columbia

Lamb/Hay, Celeriac/Embers

Domaine Bobinet ‘Hanami’ Saumur 2013 – Loire Valley, France

Pine + Pear

Fossilized Pear, Rowan Berry, Flowers

Elementa ‘Coigneau’ 2014 – Cawston, British Columbia

Sweet Porcini & Preserved Salal

Florio Marsala Superiore Dolce – Sicily, Italy

 

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