Photo taken by The Pantry at Delancey
I am so excited to tell you about a beautiful dinner party I attended at the Pantry at Delancey in Seattle! The idea for the Pantry originated with Brandi Henderson (the pastry chef for Delancey and a food blogger) and Olaiya Land (a chef, caterer and cooking instructor). I’ve been following their progress as they built an inviting space that is “not quite a restaurant but not quite a traditional cooking class” and this past weekend they hosted their first two dinner parties. Let me tell you, they have succeeded in their goal to create a beautiful area for the community to gather around food.
Twenty guests sat around a 16 foot black walnut table in an inviting open kitchen with exposed white beams, French blue chairs, Mason jars filled with poppies, shelves of cookbooks and a subway tile backsplash. All of the food was served family style on platters, which added to the feeling we were hanging out in our friend’s homey (amazing) kitchen. All the guests were very enjoyable to share a meal with and get to know.
We began our meal with an elderflower and vermouth cocktail (served in champagne coupes--must get some of these glasses for summer drinks) and platters of softly boiled eggs. We moved on to a salad of chicken confit on butter lettuce with Dijon vinaigrette and pistachios. Since I don’t eat chicken, our hosts graciously served my salad with goat cheese. Oh my, this Dijon vinaigrette is the best I’ve ever had! It will be my mission to try to recreate it this summer. The salad was so perfectly fresh and delicious I would have been happy eating it all evening. But more dishes to enjoy … lucky me!
Our glasses were filled with a lovely Viognier while platters of beautiful pink beet ravioli were placed on the table. The ravioli was filled with goat cheese and ricotta and dressed in brown butter with fresh mint and roasted baby beets. Heavenly! If you make your own pasta, I highly recommend including beets. They add a sweet flavor and the pink color is so pretty for summer.
While we savored our ravioli, Olaiya and Brandi seared thick halibut fillets at the stove and served the fish with a tarragon herb slurry and fresh sunflower tendrils. The halibut was moist with a crisp skin and fell apart in soft flakes. Bowls of sautéed fresh peas, roasted radishes and baby turnips were served alongside. A Pinot Noir was poured and it paired perfectly with the fish.
After a relaxing interlude, a plated dessert was placed before each of us and French press carafes and pitchers of cream set out for coffee. Get ready for this one! Cocoa nib shortbread tucked into a pillow of buttermilk mousse with macerated strawberries and raspberries. Absolute bliss! Sigh, something else to aspire to replicate. I do appreciate inspiring food!
I look forward to returning to the Pantry for another family dinner or to try a cooking class. It was a marvelous evening with attentive service, a warm ambiance, welcoming hosts, new friends and incredible food. Cheers to the Pantry!