Mind-Blowing Matsutakes Earn a Tasting Menu All Their Own

by Rebecca Lockwood

One of the best Pacific Northwest fall mushroom harvests in recent memory is currently underway.  At the center of this harvest is an abundance of wonderful pine mushrooms also known as Matsutake.  The Matsutake at its peak is the most aromatic mushroom that we know of; earthy forest aromas are accentuated by spicy, piney and minty notes. 

The Return of Alba White Truffles

by Caitlin Collins

As if the stormy weather weren't enough of an indicator, the cold season's arrival has been marked by the appearance of our favorite early winter produce, such as persimmon and the first batch of hedgehog mushrooms. However, nothing brings more excitement to our staff (and patrons!) than the return of Alba white truffles.

If you've ever had these heavenly Italian imports shaved over your food, it's an experience nearly impossible to forget -- the sensory intoxication that occurs in your nose and mouth is unlike anything else. However, if you have yet to try them, you are incredibly fortunate to still have this experience ahead of you.

Magnolia Tri-Tip

Magnolia Cattle Company Beef

Patron Pasta Class: Never Too Many Cooks in the Kitchen

by Caitlin Collins

What happens when Altura patrons who are passionate about pasta don aprons and break the barrier between kitchen and guest? By the looks of it, a whole lot of flour, fun, and full bellies.

September marked Altura's first in-house class, with a focus on Northern Italian pasta-making methods that marry the best of tradition with the reality and ease of present day tools. The 11 attendees received custom-made pamphlets filled with tips and reminders of what they learned in class to reference later at home, and after a brief demo by Altura's pasta specialist Tim Stewart, they were encouraged to put their newfound knowledge to use.

While some of the participants had spent many years making pasta, others had never attempted the craft, yet all were met at their level and were given suggestions while being overseen by Tim and Chef/Owner Nathan Lockwood. Dough was rolled out, shaped, and cut, and any hiccups were quickly remedied by one of the specialists in white chef coats. 

Amaro - Dell'Erborista

There are many ways to bring a dinner to a close. A new arrival and a personal favorite of my own is the Amaro dell'Erborista produced by Varnelli, a Marchesi Distillery founded in 1868. 

Preview of Goat Special Feature!

Happy Friday, Alturians! We are hoping you have a lovely weekend planned. As for us, we are busy butchering and marinading and scheming up specials for the whole Jones Family Farm goats we received from Lopez Island!

We'll show you exactly what we're up to next week, but in the meantime, here's a preview of what Nathan's been doing in the kitchen:

New Arrival - Vintage Calvados

Vintage Calvados

   I am very happy to announce the arrival of Lemorton's 1978 Vintage Domfrontais Calvados. You may recall my previous writing on Lemorton's Reserve Domfrontais Calvados (found here); wherein I believe I rhapsodized over the depth of flavor and complexity held within each bottle.