{"id":3680,"date":"2019-09-20T09:00:46","date_gmt":"2019-09-20T09:00:46","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3680"},"modified":"2019-10-04T16:27:00","modified_gmt":"2019-10-04T16:27:00","slug":"summer-supper-chez-leslie","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/summer-supper-chez-leslie\/","title":{"rendered":"Summer Supper: Chez Leslie"},"content":{"rendered":"

\"\"<\/a><\/span><\/p>\n

When Alice Waters opened Chez Panisse<\/a> in Berkeley on August 28, 1971, no one would have predicted how much she\u2019d change our understanding of natural ingredients, how we grow them, and how we cook them. The proliferation of America\u2019s local-seasonal-organic foods and the farm-to-table movement grew out of this new approach to eating.\u00a0<\/span>\u00a0<\/span><\/p>\n

Flash forward to summer 2019. There<\/span>\u00a0is<\/span>\u00a0no better place to experience<\/span>\u00a0<\/span>ultra-local<\/span>\u00a0<\/span>cuisine<\/span>\u00a0than\u00a0the small<\/span>–<\/span>farm-filled epicurean paradise of Vashon Island. This is\u00a0<\/span>a big part of\u00a0<\/span>the reason Leslie<\/span>\u00a0chose to host Les Dames\u00a0<\/a><\/span>D\u2019Escoffier\u2019s<\/span>\u00a07th annual Summer Supper and Farm Tour at her Vashon Island Farm.\u00a0<\/span>\u00a0<\/span><\/p>\n

Thirty guests were treated to an exclusive tour of local farms, followed by a four-course al fresco meal on the patio surrounded by hazelnut trees and roaming chickens. Naturally, the dinner featured Vashon Island ingredients. Each course was paired with wines from Palouse Winery <\/a>and Maury Island Winery<\/a>.\u00a0<\/span>\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

The farm tour started at Nashi Orchards<\/a>, a premium producer of handcrafted\u00a0<\/span>perry<\/span>\u00a0and hard cider. They grow Asian and European pears and heirloom apples on 27 beautiful<\/span>\u00a0acres, using sustainable practices. Cheryl and Jim Gerlach, the owners and cider masters, talked the group through a history of the industry. \u201cWe work very hard to manage our soil and the condition of our trees to ensure the flavor from our fruit is in every bottle,\u201d Jim said. They helped guests distinguish the subtle differences in the varieties of fruit and took guests on a tour of their new tasting room in the town of Vashon.\u00a0<\/span>\u00a0<\/span><\/p>\n

The next stop was to Old Chaser Farm<\/a>, where Matt Dillon, the award-winning chef behind Sitka & Spruce<\/a>,\u00a0<\/span>Bar Ferdinand<\/a>\u00a0<\/span>and The London Plane<\/a>, led tours of the 20-acre\u00a0<\/span>organic farm where he<\/span>\u00a0raise<\/span>s<\/span>\u00a0vegetables and meat, including cows, sheep, goats, pigs, and chickens. While walking through the fields of ripe vegetables, Matt talked about Seattle\u2019s current restaurant scene and the importance of sustainability in farming.\u00a0<\/span>\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

Back at Leslie\u2019s for a cocktail hour, guests snacked on appetizers, including a favorite made with local figs and mascarpone, and enjoyed a signature cocktail made from a local red currant syrup, ginger beer, BSB bourbon, apricot puree and soda water. A naturalist, Greg\u00a0Rabourn, led guests around Leslie\u2019s farm pointing out wild edible plants we might not recognize.\u00a0<\/span>\u00a0<\/span><\/p>\n

Before the meal, everyone gathered for a few words about Green Table Grants. Then guests took their seats, and several long-time Les Dames members began serving food that would have made Alice Waters proud.<\/span>\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When Alice Waters opened Chez Panisse in Berkeley on August 28, 1971, no one would have predicted how much she\u2019d change our understanding of natural ingredients, how we grow them, and how we cook them. The proliferation of America\u2019s local-seasonal-organic … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,3,30,16,1],"tags":[],"class_list":["post-3680","post","type-post","status-publish","format-standard","hentry","category-events","category-leslie-mackie","category-products","category-restaurants","category-uncategorized"],"yoast_head":"\nSummer Supper: Chez Leslie - Macrina Bakery Blog<\/title>\n<meta name=\"description\" content=\"Leslie hosts Les Dames\u00a0D\u2019Escoffier\u2019s annual summer supper.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/summer-supper-chez-leslie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Summer Supper: Chez Leslie - 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