This summer I co-hosted our 12th Secret Supper with Danielle Firle, and Mona and Jaret of Tournant. The supper took place out at Hama Hama Oyster Farm outside of Seattle, Washington on the hood canal on one of the sunniest days of the summer. The weather was perfect; warm with a slight breeze that brought the fresh smell of the salty sea air to the forefront. Mona and Jaret created an incredible menu that incorporated the local seafood and seasonal produce into each course, starting with oysters fresh from Hama Hama. They paired raw oysters with with a cucumber mignonette and their Grilled Hama Hama Oysters with a homemade seaweed butter. Our guests were greeted with these goodies, as well as a generous pour of Alit wines champagne. When it was time for them to take a seat around the table, they discovered that a little chocolate shaped like an oyster shell was waiting for them on each of their plates. Each one was handmade by our friend and incredibly talented chocolatier, Joseph F. Rodriguez, who made them special just for our secret supper guests.
For the first course of the secret supper, we served Tournant’s northwest clam chowder, complete with Hama Hama clams, smoked salmon, marble potatoes, and a fennel nage. To make it extra special, we served the chowder in a cast iron pot and placed hot stones in it at the table to bring it up to a boil and quickly cook the clams to ensure their flavor was as fresh as possible. It was quite the beautiful and steamy surprise for our guests. This was followed by a refreshing summer BLT salad with little gem lettuce, heirloom tomatoes, french dressing, and salt block bacon cooked until crispy in cast iron Finex skillets over the fire. For the main, there was delicious grilled cedar-planked halibut, summer succotash, malt vinegar aioli, and potato chips fried in California Olive Ranch Extra Virgin Olive Oil. The last course was an olive oil cake that I made with lime curd between each layer, vanilla buttercream on the exterior, and roasted stone fruits on top. The cake was made with California Olive Ranch extra virgin olive oil and the buttercream was made with delicious cultured butter from Vermont Creamery. Every course was paired with delicious wines from Alit winery, except for the dessert, which we paired with Steven Smith Teamaker iced teas and Stumptown cold brew coffee, depending on the guest’s preference between the two.
Gwen of Botanically Inspired made the most beautiful floral arrangements, and she and Danielle also created little driftwood centerpieces from shells and wood foraged from the shores of the canal. Amy Rochelle Press designed and printed beautiful custom menus for our gathering, which she hand-painted with a streak of silver to match the opalescence of the oyster shell’s interior. The table was set with handmade ceramic plates from Carter & Rose, and we used beautiful serving pieces from Crate & Barrel to plate each of the family-style dishes that was brought out. At the end of the evening, each of our guests got to take home a bottle of their very own California Olive Ranch extra virgin olive oil to use at home in their own kitchens. We hope that this supper helped inspire them to get cooking with seasonal and local ingredients once they got back home 🙂
A huge thanks to all of our volunteers for making this secret supper a reality and venturing up to Washington with us for our first out-of-state supper. Sofia, Jeanette, Gwen, Stephanie, Maki, Selene, and Sidney, you are all amazing and we couldn’t have done it without you! As of right now, we’re working on planning out the suppers for 2018 and I can’t wait to dive into all of the creative possibilities with these folks. Danielle, Mona, & Jaret are a dream to work with and I’m very much looking forward to seeing where the next year takes us in our supper adventures!
Thank you to our sponsors for making this gathering possible!
Hama Hama Oyster Farm | Venue
California Olive Ranch | Extra Virgin Olive Oil
Amy Rochelle Press | Menus
Joseph F. Rodriguez | Handmade Chocolate Oysters
Stumptown | Cold Brew Coffee
Steven Smith Teamaker | Iced Tea
Vermont Creamery | Creme Fraiche, Cultured Butter, Goat’s Cheese
Alit Winery | Wines
Hama Hama Oysters on the halfshell
with cucumber mignonette
Grilled Hama Hama Oysters
with seaweed butter
Northwest ‘Clam Chowder’
Hama Hama clams, smoked salmon, marble potatoes, fennel nage
Little gem lettuce, heirloom tomatoes, french dressing, salt block bacon
Fish + Chips
Grilled Halibut, summer succotash, malt vinegar aioli, olive oil fried potato chips
Naked Summer Layer Cake
Olive Oil Cake with Lime Curd, Buttercream, and Roasted Stone Fruits