Earlier this year, I posted about taking a tour of my company’s elk farm with my boss and two co-workers. We brought the chef, owners and several employees from the Herb Farm with us because they were planning to us some of our elk for their winter menu. These are the types of field trips you get to take when you sell meat for a living! Anyways we had such a fantastic time together that it really motivated me to take a trip to Woodinville to try some of elk when it appeared on their harvest menu.
My husband and I ended up making the trek in early December and it was just as wonderful as we could have hoped. The food was fabulous and meat sourced from my company was scattered throughout the menu — including our rabbit, venison and, of course, elk.
Here’s what the experience was like…
My favorite dishes from the 9-course tasting menu: