Up in WA again on business this week, and it is still rainy and cold. This is “Spring” here, I know it well, as I had a major allergy attack! Running nose, itchy eyes, non-stopping sneezing, so pathetic; finally, I had to take the antihistamine with the “D” to stop it, but it also makes me feel like “cat paws crawling on the wall”. I know the law is in place, but it is first time since I had to show my driver license to obtain an over the counter pill. They said it is due to the active ingredient of pseudoephedrine which some bad apples of the society decided to distill it for personal leisure drug.
Anyway, since it is Spring, that means new menu being introduced in the area restaurants. Even for small town, the Pacific Northwest promotes using local ingredients and creative cuisine. I have been to Nimbus couple times last year. And the experience had been great. So I took my colleagues to try out some new food combination. Ok, they are not as adventuresome as me, but willing to give it a try.For starter, I had Dungeness crab stuffed spring rolls with oyster mushrooms and fried avocado. And for main, I had Tofu "Wellington". It is made with house-made tofu, exotic mushrooms, puff pastry, melted leeks, Dijon, and shiitake as "bacon". Both courses are delicious. I think I would make an attempt to reproduce the Tofu Wellington; maybe not for Tom, as he isn’t crazy on tofu.
Until next time, yes, summer menu then…
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