Posts Tagged ‘Dog Mountain Farm’

Farm Dinner At Dog Mountain Farm

Dog Mountain Farm, located in Snoqualmie Vally near Carnation, Washington, offers summer farm dinner events that are a culinary delight. The dinners are prepared by a guest chef and served with wines from a local winery. I attended one of these dinners in  June 2010 and was blessed to experience a half day at the farm of sun-filled summer, a beautiful view of the Cascade mountains, and dining on white tablecloths surrounded by apple orchards. The farm offers various farm and culinary activities year round for all age groups.

View of the Cascade Mountain

September 2012 has provided the rare beauty of a long stretch of sunny days. Saturday, September 15th, the date that I cooked at the Dog Mountain Farm, was one of the most beautiful days among them.

The farm dinner guests arrived at 3pm. Farm owners Cindy and David welcomed everyone with champagne and an hors d’oeuvre, then took them on a farm tour.

Galloping Horse or Mar Hor with savory pork on plum brûlée

I was happy to have the hors d’oeuvre done just in time. The abundance of plums provided a good substitute for pineapple in the Thai hors d’oeuvre called Mar Hor or Galloping Horse, a savory pork mixture atop plum brûlée. I was pleased when I ate one to hear the excitement of taste from far away – like someone galloping a horse.

The Dog Mountain Farm raises French Grimaud Pekin and Muscovy ducks, Embden geese, French guinea fowl, and heritage turkeys.

While the guests toured the farm, I continued cooking—there were four more courses coming.

My Thai Farm dinner included wine pairings from the Wilridge Winery. The wines were served by the winery’s owner and winemaker, Paul Beveridge. Paul selected the wines exclusively for the menu above. They were Viognier Rosebud Vineyard ($11.89), Estate Nebbiolo Wilridge Vineyard ($210), Estate Sangiovese Wilridge Vineyard ($21), and Estate Mélange Noir Wilridge Vineyard ($21). The amazing wines, along with the details and personal stories that Paul shared, enriched the dinner experience.

Kabocha Pumpkin Soup with corn, kale, summer squash and lemon basil

The dinner was served around 4:30pm and I was able to pause at that point for just a minute to take in the sun rays that filled the farm kitchen. Then I ladled the Gaeng Leang – Thai country-style soup – into individual bowls. (Please click here for Gaeng Leang Recipe). Gaeng Leang is often served at Thai dinners to display local abundance. This one had a generous amount of lemon basil from the farm green house and was as authentic as my grandmother’s cooking 40 years ago!

Asian pear is crunchy, juicy, sweet and fragrant.

The third course was an Asian pear salad with mixed herbs and salad greens and a sweet chili vinaigrette. I didn’t have a chance to take a picture of the salad or write down the recipe, so I will have to recreate the recipe one day to share with you. This dish was totally impromptu. I adjusted my chili lime vinaigrette recipe by adding a few more ingredients to compliment the farm’s Asian pears and to echo the flavors of the overall dinner menu.

Braised Duck Curry

The fourth course was a traditional Thai duck curry, Gaeng Phed Ped Yang, made with Dog Mountain Farm’s French Grimaud Pekin. For more information and a recipe for curry dishes please check my future posts.

Thai Duck Egg Custard

Please click the picture above to see Pranee’s custard recipe

Coconut Duck Egg Custard Ice Cream

Please click photo above to see Pranee’s Coconut Duck Egg Custard recipe

Originally I had planned to make just one dessert: coconut duck egg custard ice cream with fried farm apples. But once I began cooking with the very fresh duck eggs, I could not help but make my mom’s Thai duck egg custard over black sticky rice, a traditional Thai dessert.

Once the five-course dinner was served I had a chance to relax, join in the conversation with the dinner guests, and take in the beauty of the double sunset—a beautiful sunset to the West and the reflected light on the Cascade Mountains to the East.

Where to find the Dog Mountain Farm Stand

For those of you who live in the Seattle area, Dog Mountain Farm has a stand at the Broadway Farmers Market on Sundays. Please check their website and then send them an e-mail to have them harvest fresh produce that you can pick up at the market on Sunday between 11am – 3pm.

Pranee Khruasanit Halvorsen

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Chef Olaiya Land

Culinary Instructor &  Chef Owner of OlaiyalandCatering.com

Chef Olaiya and I have been teaching at many schools together but only in the summer 2009 at the Dog Mountain Farm did I have a chance to knew her and her food. Her cooking presentation was a feast of the edible arts but yet were simple and real with what was taken fresh from the farm.  She had presented all of her food-related philosophy with her specialty is local, seasonal and organic ingredient. I have seen all in action happen at the Dog Mountain Farm Chef dinner program, where the locals of Washington state and guests from as far as Europe have attended this event to surrounded by orchards, and the vegetable garden with a view of Cascade Mountain. They have chosen the perfect activity with which to enjoy the Pacific Northwest had to offer: with local food, outdoor style of experience.


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This Summer Chef Olaiya Land returns to teach her cooking class at the Dog Mountain Farm with a three-course lunch. Students will have a chance to harvest some ingredients, cook and enjoy the foods; and the farm lifestyle. Please see her schedule below. Please learn more about Chef Olaiya Land on her website to get up closed and personal with her cooking.

About Chef Olaiya Land: http://www.olaiyalandcatering.com/about_olaiya.html



Heirloom Tomato Salad with Sherry Vinaigrette


Heirloom Tomato Salad with Sherry Vinaigrette

Recipe by Chef Olaiya Land

Serves: 4-6

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2 1/2 pounds (about 6 medium) heirloom tomatoes, cored and cut into 1/3-inch-thick slices
1/2 cup very thinly sliced red or sweet onion, cut into rings
2 shallots, very thinly sliced
1/4 cup basil and/or mint, cut into chiffonade (thin strips)

In a small bowl whisk together the lemon juice, vinegar, mustard, garlic and sugar.  Season to taste with salt and pepper.  Add the oil in a slow stream while whisking.  Continue to whisk until the vinaigrette has emulsified.  Arrange the tomato slices on a serving dish, scatter the onion and the shallots over them, and pour 2/3 of the vinaigrette over the salad. Rest the salad for 20 minutes to allow flavors to come together, then taste and add more vinaigrette if you like.  Sprinkle the tomatoes with the basil and/or mint and serve immediately.


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