This five-course dinner will start with a freshly shucked oyster skewered and hung into a shot glass. The server will pour hot dashi (Japanese soup stock) into your glass and you will be able to poach the oyster to your liking. During the evening, courses will feature surprises– one using tapioca maltodextrin (N-Zorbit M). There is some new stuff and some updated oldies. Click here for the menu.
On Monday, June 
13 Tim’s Supper Club is presenting a wine maker dinner with Forgeron Cellars. Forgeron is the French word for blacksmith as their winery/tasting room was the former site of a blacksmith shop. The word “Forgeron” also has a slightly different meaning in French, referring to artisans who build with their hands combining experience with an extensive knowledge of their trade. Founded in 2001 by a group of investors, mostly from the Walla Walla Valley, who have been involved in the wine industry since 1989. Forgeron Cellars is one of Washington’s finest wineries and has one of its finest winemakers. The wines produced by Forgeron appear on our wine list and we are very excited to pair their wine with our food for a wonderful insightful dinner for you. Anne Hull, assistant wine maker, will be here that evening to provide narrative and answer any questions you may have. See the menu here.
Special pricing on one of our most popular and highly regarded plates. Tonight it is served with truffled mashed potatoes, fresh vegetables and red wine jus. View all of this weekend’s specials here.