Pick a Peck of Prosser Veggies at Pie! / by Shelley Lance, Blog Editor
We had dinner at Serious Pie Downtown last night and found the menu loaded with the Prosser veggies that are lovingly grown and harvested by Jackie Cross and her team at Prosser Farm.
We started with three vibrant vegetable appetizers: heirloom cucumber (from Prosser) salad with Walla Walla onions and herbs; tomato (from Prosser) bread salad with fennel; and a roasted beet (from Prosser) and purslane salad showered with shaved cheese and toasted nuts. Chef Audrey knows how to treat perfect summer veg with both finesse and restraint.
Next we proceeded to devour our pizzas, which included the night’s special with tomatoes (from Prosser), roasted eggplant (from Prosser), and fontina cheese. Delicious, especially with a lovely glass of Dolcetto in hand.
It may be odd to go gaga over cake when eating at Pie, but the majestic slice of pastry chef Stacy’s olive oil cake, soaked with honey syrup and crowned with softly whipped cream, sent us right over the edge. Crusty on the outside and deliciously moist inside, this is one of the best cakes I’ve ever eaten!
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