Mid-September in the heart of Washington Wine Country is the perfect setting for a Grokfeast. With our neighbors, best friends and a passel of kids, we celebrated our Grokfeast 1396-style.
We began the day with a bit of modern hunting/gathering; a jog with the empty stroller to the nearby Prosser Wine Park for some local wines. Our friends at Mercer Estates found our Grokfeast plans so enchanting that they donated four of their wines for us to enjoy with our primal menu. A trip through the Janosky garden on 1396 to harvest kale and tomatoes for dinner rounded out the morning.
While the food was being prepared, the kids had Jedi light saber fights against adults armed only with Tai Chi training. The men held an archery competition against a defenseless rubber coyote target, leading to the kids’ impromptu game of “jump the buck,” using their best hurdling and tumbling skills. The kids’ babysitter stopped by for a quick visit straight from refereeing a game, which resulted in another impromptu game we called “chase the zebra.” I don’t think he’ll drop by unannounced again, poor guy. We had a grand relay race planned for the kids, but given the festive environment, they made their own games and had a great time in doing so. Of course, this is how it usually goes when kids are placed in an atmosphere of fun and activity.
At some point late in the evening, after some festive indulging of local wine, someone mentioned how an egg can only be balanced on its end on the equinox, twice each year. As luck would have it, our Grokfeast took place on the Autumnal Equinox. And so the egg balancing competition began…
We dined on the patio to a delicious Primal menu:
- Smoked Wild Sockeye Salmon
- Wild Coho Salmon Baked with Basil Pesto
- “Lambsicles” (lamb chops marinated in honey, balsamic and 1396 rosemary) served with homemade Applemint Butter
- 1396 Garden Kale and Organic Greens with Dijon Vinaigrette and 1396 Garden Cherry Tomatoes
- *1396 Spaghetti Squash Fritters
- Melon with Blueberries and Blackberries
- Spicy Garlic Broccoli
- Cherry Tomatoes with Basil Pesto Vinaigrette
- Dark Chocolate Dipped Strawberries
- Dark Chocolate Dipped Frozen Banana Slices with Coconut and Pistachio Nut Sprinkles
Our wines for the evening:
- Mercer Estates Sauvignon Blanc
- Mercer Estates Mourvedre
- Mercer Estates Cabernet Sauvignon
- Mercer Estates Ode to Brothers Red Blend
Everything on the menu tasted fantastic, but the two favorites were the Lambsicles and the 1396 Spaghetti Squash Fritters. Of course, the dark chocolate dipped strawberries and frozen bananas were a big hit; how could they not be?
The food was great, the play was fun, but slowing down to enjoy the company of great friends was the best. We will definitely Grokfeast again here on 1396!
(If you’re wondering what the heck 1396 is, it’s actually the unimaginative name of our Private Road.)
1396 Spaghetti Squash Fritters (an original recipe)
- 1 cup cooked spaghetti squash
- 1 whole egg
- 2 teaspoons coconut flour
- 1/8 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- olive oil for pan frying
Whisk egg with coconut flour and spices until well combined. Add cooked spaghetti squash and stir gently until well incorporated. Preheat olive oil in pan to medium heat, using enough oil to cover the bottom of the pan generously. Scoop out batter by the tablespoon and add to the oil, flattening each scoop to resemble a small pancake about 2-3 inches in diameter. Cook until browned on each side. Drain on paper towels. Fritters can be eaten plain or topped with a favorite primal sauce or salsa. Makes about 8 fritters.
Kris & Steve Berg (co-hosts) + 2 kids, Sheryl & Jeff Janosky (co-hosts) + 2 kids, Michelle Murphy +2 kids, Virginia, Kerry & Robbie Norton, plus many drop-ins who wanted to see what the crazy cave girls on 1396 were up to…
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