Slow cooked eggs with salmon and greens

I remember the very moment I realized I was a foodie. It was about 7 years ago. My mom had come up to have dinner with me in Seattle and we decided to try this new restaurant called Tilth. It was a new concept by Chef Maria Hines and the restaurant was Oregon Tilth certified organic (check out what that means here). I was completely enamored by the entire concept. Everything was local, seasonal and from scratch, some of the items even coming from a garden in the backyard of the restaurant. It was magical. The next day I spent at least 40 minutes recounting every detail of that meal to my colleague with a passion unlike anything I had experienced up to that point in life. Looking back, that was it. That was the moment I started to really feed my foodie passion (pun intended, you’re welcome Sarah) and spend more time caring about where my ingredients came from, in addition to pushing my culinary limits because I wanted to be a great cook. Fast forward to this last weekend and I was able to head back to Tilth to experience the brunch I’d heard so much about. Man oh man, it did not disappoint. I probably should have taken more pics but I was in a very happy place…in a restaurant I respect, from a chef I admire and with two of my favorite people in the world. Next time you need brunch in Seattle or a truly beautiful food experience make sure to pay a visit to Tilth.

Tilth, in the Wallingford neighborhood
1411 North 45th Street
Seattle, WA 98103
206.633.0801

Side of hazelnut and compote french toast, veggie and steak hash with two fried eggs (oh my goodness, I basically licked the plate clean), slow cooked eggs with salmon and scone (umm, more like two scones, do you see how big that is?!) with fig preserves

Aerial view

I am so blessed to have friends like them