Trellis
<p>Brian Scheehser, the executive chef at this informal restaurant in Kirkland's Heathman Hotel, loves to personally present a dish with its exact provenance—as in, “Those beans were in the ground forty-six minutes ago.” Scheehser's three-acre farm in neighboring Woodinville—where the harvest includes strawberries, purple-passion asparagus, viola artichokes, a panoply of root vegetables, and 19 kinds of tomatoes—makes such a rapid earth-to-mouth transition possible. He buys meat and poultry from organic producers, then turns out rustic meals with a Pacific Northwest touch. <strong>What to Eat:</strong> A field-greens salad is sure to bring Scheehser tableside with details. Continue with pan-roasted trout alongside his own sautéed zucchini and oven-dried Italian plum tomatoes. <strong>What to Drink:</strong> Columbia Crest's polished 2004 Reserve Syrah, made right up the road. </p>
AS FEATURED IN...
From Food & Wine , AUG 2008
...uses zucchini as a garnish for pan-roasted trout and adds tomatoes to saffron-scented Pacific seafood soup...MORE>>
Last updated August 2008
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