First Friday Foodie Lunch Club at Rover's
After these dreary past few months, I’m feeling like our summer might need a jumpstart. Something amazing. A bit of pampering. Certainly some perfection. But unlike our weather forecasters, an unassailable track record is essential. And, certainly, we could use a little luck.
So Seattle Foodies has turned to Rover’s to for help. And for July’s First Friday Lunch Club, we’re going to get it all. Thierry Rautureau (a.k.a. The Chef In The Hat) has been dishing up exquisite French tasting menus in his comfortable “house” in Madison Park for over two decades. And if you’ve dined there, you’ve experienced his obsessive-compulsive attention to detail and service. All that doesn’t come cheap, of course, unless you’re dining with us July 2nd.
Here’s a sample menu for our three-course deal (ultimately to be decided by chef de cuisine Adam based on what’s fresh):
FIRST
Golden Beet and Pear Brandy Puree with Caramelized Onion and Apple-Almond Salad
- or -
Poached Egg, Frisée, Smoked Bacon Salad with Lemon Olive Oil and Red Wine Gastrique
SECOND
Troll King Salmon with Ramp, Lentils du Puy, Salt Pork and Red Wine Gastrique
- or -
Slow Roasted Leg of Lamb with Farro, Asparagus and Rosemary Sauce
THIRD
Rhubarb Clafoutis Tartlet with Whipped Vanilla Crème Fraîche
All for 35 bucks (plus tax and tip). And you’ll want to join me with the $25 wine pairing to perfect the experience. (Vegetarian or restricted options available on advance request.)
So that should do it. Amazing food and pampering perfection from one of Seattle’s top, long-established gastronomes. But what about the luck? Without making specific promises, it was at Rover’s where I was slurping delicious oysters with foodie Chuck when he found a natural pearl inside one. Chuck never disclosed the exact value of the little gem, but he did suddenly take a year sabbatical soon after. So who knows?
11:30am, Friday, July 2nd at 2808 E. Madison. If you haven’t already, please RSVP by Tuesday night (June 29th) if you can make it!
UPDATE (6/28): Looks like another record lunch! Only six spots left . . .