This Month's Calendar
Almost 200 years after Lewis and Clark made their way back East on the return portion of their epic journey, two more mavericks have emerged out of the wilds of the Northwest with surprises for the rest of America. Fernando Divina of Fiddleheads and Bella Coola and Jerry Traunfeld of The Herbfarm will show Beard members the wondrous, wild things they've discovered.
Preparing a list of ingredients entirely indigenous to the Northwest, these two highly regarded chefs will provide diners with a virtual expedition into the history of the Northwest. Fernando Divina is a native of the region, who gained an early familiarity with the area's excellent foodstuffs on his family's vegetable farm in Washington's Yakima Valley. Divina went on to apprentice with Horst Mager at L'Omelette, Diana Kennedy, and Wolfgang Puck. Later, he commanded the stoves at Portland's Town Club and Casa U-Betcha. Northwest Best Places praised Divina for his "dazzlingly skilled hand with all kinds of local fare," and Fiddleheads was dubbed 1997's "Best Restaurant of the Year" by the Portland Oregonian for Divina's unique take on pre-Columbian cuisine.
Originally an Easterner, Traunfeld graduated from the California Culinary Academy before cooking at San Francisco's famed Stars and Ernie's. In 1990 he ended four years as executive chef of Seattle's Alexis Hotel to join the Herbfarm, and transformed it into a national culinary destination. The New York Times' Bryan Miller called it one of the "best restaurants in the Pacific Northwest," and as of 1995 it was the only restaurant ever to have received four stars from the Seattle Post-Intelligencer's Tom Sietsema. Though the restaurant suffered a devastating fire last year, Traunfeld is busy at work on The Herbfarm Cookbook (Scribner), and the restaurant is scheduled to reopen in the spring of 1999. Ever the intrepid culinary explorers, Traunfeld and Divina won't stop until they've shared the treasures of the Northwest with the world.
Quinault Razor Clam and Octopus Fritters
King Bolete Tart
Dungeness Crab with Sea Beans
Stinging Nettle and Lovage Soup with Morel Mushroom and Sally Jackson Sheep Cheese Soufflé
Imu-Style Copper River Chinook Salmon, Cold-Smoked over Mountain Mahogany with Buckskin Cake, Quail's Egg and Wild Cress, Native Roe, and Hazelnut Oil
Salad of Wildlings and Greenlings with Fiddleheads, Harley, Wild Rice Vinaigrette, and Corn Crackers
Juniper-Grilled Washington Venison with Mount Olympus Huckleberry Sauce, Nodding Onions, and Root Vegetable Gratin
Wild Sorbets of Salmonberry, Wild Ginger, Elderflower, Maple Blossom, and Douglas Fir in Hazelnut Snaps