Grotto
SEATTLE, WASHINGTON | SEPTEMBER 2021
At The Lodge at St. Edward State Park, a beautifully restored landmark building peacefully tucked away in a lush 326-acre forest, just outside of Seattle, we gathered for another Pacific Northwest summer soireé. The five-course dinner took place in a secluded garden within the park, The Grotto, an alluring alcove surrounded by the magical wood forest.
When the possibility of hosting a Supper at The Lodge at St. Edward came to life, we took a look at the property, read about the project, and immediately knew it would be a truly marvelous spot for one of our gatherings. After planning this evening with the incredible team at The Lodge—our partners for this Supper—for a few months, early September finally arrived and we welcomed our guests to a beautiful evening of scrumptious food, delightful wine, and endless conversation.
Scroll through for more details from this special gathering.
WELCOME
Our guests were greeted with a glass of Prosseco and a nice stroll through to the woods, where they enjoyed small bites and an exquisite cocktail by Woodinville Whiskey, before making their way down to the dining table.
A MENU BY CHEF JASON WILSON, FROM CEDAR + ELM
Cedar + Elm is the on-site restaurant at The Lodge, and it is driven by James Bear Award-winning Executive Chef Jason Wilson, who champions locality, seasonality, and sustainability through his menu. Our Supper was not the exception, true to the Pacific Northwest, the menu featured great local produce, including fresh ingredients sourced by our partner MilkRun and local lamb procured by American Lamb Board.
MENU
WELCOME
Halibut & crab fritters with tomato jam
Bacon stuffed eggs with smoked roe
Harissa carrots with mint yogurt
Benacetto Prosecco, Italy, NV
SALAD
Local heirloom & golden tomatoes, whipped chèvre, garden herbs, aged balsamic
Antinori ‘Bramito’ Della Sala Chardonnay, Umbria, 2019
TO START
Corned beef tongue & beet carpaccio, pickled mustard seeds, horseradish, dill, caraway
Prunotto Barbaresco, Piedmont, 2017
PASTA
Fresh hand rolled potato gnocchi, braised foraged mushrooms, Yakima corn, parmesan
Marchese Antinori Chianti Classico ‘Riserva’, Chianti, 2017
MAIN
Grilled American Lamb, garden bean and summer vegetable cassoulet and brodo
Antinori ‘Il Bruciato’ Tenuta Guado al Tasso, Bolgheri, 2018
DESSERT
Verbena soaked peaches and nectarines, Yakima corn cake, vanilla chantilly
Antinori Vin Santo del Chianti Classico, 2015
WINE PAIRINGS
Delightful wines from renowned Italian wine company, Marchesi Antinori, made for exquisite pairings to the scrumptious menu.
SECRET LOCATION: THE GROTTO AT ST. EDWARD STATE PARK
Nestled in nature, a flight of stairs below ground, The Grotto’s mystery and serenity made it a dream space for this gathering. In the tranquil surroundings, everyone forgot the bustle of the city, barely minutes away. We went from daylight to candlelight, almost without noticing.
After hours dining, sipping, and chatting under the canopy of tall trees, it was time to part ways in gratitude for another evening spent in great company!
