Wine and Food Evening

We're fortunate to have a variety of classes available through a partnership between the Community Food Co-op (CFC) and Whatcom Community College, and tonight's was one of the best. It featured local chef and restauranteur Robert Fong and Vic Hubbard, wine steward at the CFC's downtown store, where we do most of our shopping. There were five "tasting courses," each paired with a wine available at the co-op.

We are also fortunate to have Taylor Shellfish Farms nearby, which, according to their website, "has been farming high quality, sustainable shellfish in the Pacific Northwest since the 1890's." 

Robert sourced most of the ingredients from the co-op and from Taylor Shellfish Farms. Here's what we enjoyed:
* Mussels steamed with white wine and herbs (today's blip -- the best mussels ever!), paired with Charles Ellner Champagne Brut.
* Oysters Rockefeller, paired with Thibault Bizet Sancerre 2014
* Beef Broth (organic, slow-cooked, and delicious), paired with Lustau Dry Amontillado 'Los Arcos' (my favorite)
* Rack of Lamb (two small chops each, served on lightly dressed arugula), paired with Mas de Gourgonnier Les Baux de Provence
* A tiny cream puff to finish with, paired with Cascinetta Vietti Moscato d'Asti, a perfect choice

The servings were small, as is the case with a tasting menu, but we came away replete and well-satisfied, knowing that each course was responsibly sourced and the pairings thoughtfully made.

We also enjoyed catching up on each other's lives with a good friend who met us there, which added to our pleasure. It was a wonderful respite from the post-election deep anxiety and  left us fortified for the struggles ahead.

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