I was invited to try out a few items from Six Seven at the Edgewater Hotel's new Fall menu. I arrived just as the sun was setting and a couple of us went out on the deck to get a few pictures. It was a cold evening but it actually felt pretty nice on the deck since Six Seven has outdoor heaters that were nice and warm. I even spotted a couple sitting outside enjoying the view with their dinner.McGizmo Mule flashlight. It's been well worth the obscene amount of money it cost.
AppetizerThe first course was the best course. Before I moved to Washington, the thought of raw fish was appalling. I've been here over 13 years now and sushi no longer freaks me out and I will eat raw fish and like it. Under the thinly sliced fresh salmon was a puree of sweet chile pepper and it was topped with apple salsa, avocado and yellow curry oil. Yum!
|Salmon Crudo with sweet chile pepper puree, washington apple salsa, avocado and yellow curry oil|
SoupThe second course was a sweet potato & Leek soup garnished with kale, prosciutto, pine nuts, chanterelles, and charred onion crème fraîche. I love it when soups are garnished with fun stuff like this. They had me with pine nuts, I love pine nuts. This was like a vichyssoise (potato and leek soup) but with sweet potato. I've made potato and leek soup a few times before and love it but never thought of making it with sweet potato. It works! I might have to try making some myself.
|Sweet Potato and Leek Soup with sauteed kale, prosciutto, pine nuts,|
chanterelles and charred onion crème fraîche
SaladI love a good salad and I got it. The endives in the golden beet salad were so crisp and crunchy. I don't really eat endive very often and have never bought it myself. When I saw it in the grocery store the other day, I had to get some. I haven't decided what kind of salad to make with it yet but this dish inspired me. I've become a big fan of golden beets over the last couple of years. I even tried to grow some in my garden this year but I think I planted them too late. Will have to try again next year. I'm not sure what kind of black pepper they use but wow is it strong. I like black pepper but not everyone does so if you opt for the fresh ground pepper you may want to go easy on it. A little bit of this stuff goes a long way.
|Golden Beets, belgium endive, candied pecans, craisins, oranges, |
blue cheese, fujui apples, and sherry reduction
IntermezzoI love these little sorbet palette cleansers in the middle of meals. It's a good way to prepare us for the main dishes that were to come. This was an apple granita and Basil Hayden. If you don't know, that's a whiskey. I like whiskeys but have never had this one before. It went really well with the apple. The slice of apple was like a whiskey sponge.
|Apple Granita and Basil Hayden|
By SeaThe first main course was a seafood dish of halibut with saffron risotto, grilled green onion, cherry tomatoes, arugula, mussels and saffron broth. Even though there were a lot of saffron components in the dish it wasn't really very noticeable. It was a nice light dish.
|Pan Roasted Halibut with saffron risotto, grilled green onion, cherry tomatoes.|
arugula, mussels and saffron broth
By LandThey like their lamb at Six Seven as we also got to try a lamb dish in the Spring. This time it was prepared on the rack and served with my favorite pasta, gnocchi. The lamb was cooked perfectly, nice and pink and juicy. I used to only eat well done meats and didn't like to see any pink but that's another thing that has changed since moving here. You just don't get that tenderness when meat is cooked well done.
|Roasted Rack of Lamb with rosemary roasted vegetables, gnocchi,|
carrot crisps and stone mustard lamb reduction
DessertI was really looking forward to seeing what they were going to have for dessert. I thought it might be something with pumpkin or pears in it and I was right. It was a pear and frangipane tart. It had a brandy caramel sauce but I couldn't really taste much of the brandy. It didn't look like a typical dessert tart. It looked more like a pot pie but it tasted like a tart and I love tarts so I really enjoyed it. The center was kind of like a thick jelly. It was served on vanilla sour cream, kind of like a crème fraîche and you can never go wrong with that in a dessert!
|Pear and Frangipane Tart with vanilla sour cream and brandy caramel|