Our online store is now up! Now you can enjoy our ciders even if you don't live close enough to the cidery for a visit, or if our ciders previously weren't available in your area. At this point we are only licensed to sell cider within Washington State, and of course only if you are 21 or older. If you're outside WA, just think of it as a great reason to come visit your mom or travel to the great Pacific Northwest.
This week we were featured in the first-ever cidermaker's interview on Serious Eats' The Cider Press. Chris brought up some great questions with Lars about our history, our ciders, and where we think the cider industry may go in the future.
It's amazing how cider keeps popping up around every corner. Some more corners to watch for are Cider Summit Northwest Sept. 11 (just heard there will be 50 ciders there!), Wenatchee Downtown Association's Taste of the Harvest Sept. 18, Vashon Ciderfest, and Ivar's Salmon House's Fall Cider Celebration.
And speaking of being in the press, our early season apples are ripening up and will be going into a press of another sort in the next week or so…
Tuesday evening we had the pleasure of feasting and exploring Northwest ciders at The Herbfarm in Woodinville. The main purpose of the dinner was to honor Dr. Norton, Gary Moulton, and Peter Mitchell for their service to improving the quality of Northwest ciders over the past several decades.
This was our first experience with a 6-course, 4 ½ hour dinner event. To start the evening off, we toured their formal herb garden where we sampled various herbs and flowers that would be used with the dinner and heard a little bit of their story. The first course was a trio for cider which featured emmer blini with housemade fresh chevre and various toppings with a champagne-style cider from Finnriver. The second course featured farmstead rabbit paired with Wescott Bay’s traditional cider. The third course was squab paired with Wildfire Semisweet Ember and our own Cliffbreaks Blend. The fourth course – pork with Red Barn’s Burro Loco. We had a cheese and house-made prosciutto paired with Wandering Angus Bloom cider. For dessert, balsamic bing cherries with Bavarian cream paired with Blue Mountain’s cherry cider.
The presentation for each course was elegantly done and many of them had a cider reduction to compliment the entree. The portions were sized appropriately so as not to have overeaten. The Herbfarm did the best the best job that I have experienced so far in pairing cider elegantly with food. It was a very enjoyable time and it was hard to believe that it was after 11:00 when we left. The hard part was keeping alert for deer on the 3-hour drive home.
The dinner event at The Herbfarm was definitely a highlight to our dining experiences and a great opportunity to connect with other cider makers and enthusiasts. There were several people capturing photos of the evening, we'll try to connect with them soon and share the feast visually. A very big thank you to Nancy Bishop of Wildfire Cidery and Sharon Campbell of Tieton Cider Works for organizing such a wonderful event.