Saturday, Nov. 12 at Doe Bay, 5 to 9 p.m.
From the Doe Bay Café
Orcas Island is known for its amazing diversity of produce, but we usually don’t think about how many types of our favorite allium are available locally. At Doe Bay Café’s 6th Annual Garlic Feast on November 12th, Chef Abigael Birrell will assembled 10 different varieties of heirloom garlic grown by some of the islands top farmers, such as Ian and Erika Harlow of Black Dog Farm, Rhonda Barbieri of La Campesina Project, George Orser of Orcas Farm, Sarah Ross of Taproot Farm and John Steward of Maple Rock Farm. Join us for a tasting of four local heirloom varieties, a four-course garlic-themed menu and the film Garlic is as Good as Ten Mothers, by filmmaker Les Blank.
“Our annual Garlic Feast is my favorite special event of the year at Doe Bay Café,” says Chef Birrell. “Garlic is a supporting player in virtually everything I make, but it is fun to let it be the star of the show for a night.” The ‘stinking rose’ will shine in this year’s diverse menu, showcase garlic highlights from around the world including Bagna Cauda Salad in a Nest of Shaved Seasonal Vegetables with Bagna Cauda Dressing; Garlic Bruschetta with four local garlic varieties; Provençal-style Nootka Rose Garlic and Poached Farm Egg Soup; a choice of Roasted Halibut with Cauliflower and Preserved Lemon Couscous, Spiced Fried Chickpeas and Black Garlic Crumble; or Cannellini Bean and Roasted Garlic Agnolotti with Chive Sauce, Parmesan Tuille and microgreens. There’s even a dessert course for garlic-lovers: Garlic Gelato with Gingersnaps.
To join us for this mouth-watering event, please call 360-376-8059for reservations, which will be available throughout the evening, from 5 p.m. to 9 p.m. Tickets are $50, with optional wine pairing for $20.
Chef Abigael Birrell has been a lifelong lover of the stinking rose. She joins us on Orcas Island after cooking stints in New York City’s famed Candle Café and Seattle’s own Carmelita. Chef Birrell is committed to creating delicious and nutritious food sourced almost entirely of organic ingredients from our seed-to-table garden, neighboring farms and orchards, and including specialties from fair-trade and small-scale regional producers.
