Elaborate, rich and staggeringly decadent…I pictured dinner at The Herbfarm as such but I was still blown away by the reality of it. The whole bit, down to the tiniest details (fancy place cards, snacks as parting gifts) were unique, marvelously special. The theme of the dinner- “Makin’ Bacon” translated to all things pig. Swine cooked/prepared/showcased a dozen different ways and included in every course- from the initial cocktail to each last iota of dessert. Astounding. All of it was delicious, interesting but I can honestly say that I wont be eating pork again for awhile…it was too damn much.

Folks surely choose The Herbfarm for the sake of the experience overall- to be pampered, wined and dined…to be treated like royalty and delight in cuisine that is over the top, lavish as hell and hedonistic. My visit was everything I had anticipated with one exception- I wasn’t floored by the food. There was not any single taste that widened my eyes in astonishment or had me relishing a pause mid-chew. The affair itself was significant but not the individual dishes…strange right? I am able to remember past meals all too vividly- pieces of perfectly spiced tandoori chicken or stunning barbecue plates down to the tang of the sauce/the creaminess of the coleslaw but for the life of me I cant recall a single dish that made me swoon at last nights dinner. The Herbfarm is certainly memorable in its own right- a culinary adventure/odyssey I would recommend everyone in their lifetime…but, in truth, I think once is enough.

This was Saturday evenings lofty menu- mind you dinner lasted a full four hours. To begin, there was a speech about the ingredients/wine pairings chosen and in addition to that we were given a brief narrative as each plate was placed before us.

“Oinks & Squeals” (1st course)

• Mangalitsa Pork Cracklings in Chawan Mushi with Arctic Char Roe and Crispy Pig Skin.
• Little Quail Egg Pork Croque Madame.
• Pork Consumme Jelly with Wasabi Custard and Smoked Salmon Roe.
• Pigtail Cocktail; Capitello Oregon Brut with choice of flavor (Bourbon Bacon, Black Forest Ham Schnapps or Rum & Maple Pork Belly)

“Ham Bone Soup” (2nd course)

• Prosciutto Bone and Swiss Chard Soup with Fresh Shelling Beans accompanied by Crostini with Whipped Mangalitsa Pig Lardo, Parsley, Currants & Coarse Sea Salt.
• 2007 Pacific Rim Riesling, Wallua Vineyard, Columbia Valley, Wa.

“Tete de Cochon” (3rd course)

• Berkshire Pork Head-and-Leek Terrine with Preserved Kohlrabi, Horseradish Mustard Veloute and a Pickled Wild Mushroom Salad
• 2008 Barnard-Griffin Rose of Sangiovese, Yakima Valley, Wa.

“Caramelized Pork Belly” (4th course)

• Wood-Oven Caramelized Hampshire Pork Belly with Clams, Mussels, a sauce from Olympic Peninsual Saffron and an Apple- Mustard Glace.
• 2006 Boedecker Cellars Pinot Noir, Stewart, Willamette Valley, Or.

“Mangalitsa Pig Loin” (5th course)

• Juniper-Roasted Wooly Pig Loin with Chestnut Spaetzle, Prune-Glazed Roasted Vegetables and a Red Cabbage Sauce with Oregon Black Truffles.
• 2007 Gramercy Cellars Tepranillo, Walla Walla, Wa.

“Ham & Cheese Pillow” (6th course)

• With Beets, Lentils and a Chicory Salad.

“Barbecue Intermezzo” (7th course)

• Creme Fraiche & Coriander Sorbet with Smoked Tomato Chutney and Smoked Bourbon- Caramel Pig Tails.

“Porked Out” (8th course)

• Wild Chanterelle-Tapioca Pudding with Prosciutto-Sage-Candied Black Walnuts, Quince Tarte Tatin with Bacon-Oatmeal Ice Cream and Housemade Quince Paste with Zucchini Bread and Rosemary Crispies.
• Coffees, Teas & Native Beverages

“A Selection of Small Pigs” (9th course)

• Cherry Cordial chocolate Truffles, Toffee with bacon bits and an assortment of other chocolates/treats.
• 2008 RoxyAnn Winery “Night Harvest” Viognier, Rogue Valley, Or.
• Breads- Pig Tail Challa & a Seeded Grain Loaf accompanied by Hand-Churned Butter with Chives & Nasturtium.