Forgive me for blog cross pollinating here, but in my other job as a garden blogger here at the TNT, I have become smitten with lavender. Smelling it, growing it, eating it. I've shared that last nugget lately, and people look at me like I'm nuts. Why would you want to eat something that tastes like granny's bath salts, right?
I thought that too before I actually ate lavender: I was visiting Chef Jerry Traunfeld in the kitchen at the Herbfarm years ago for a chef profile I wrote while at another newspaper. He was making a foam soup (yes, soup). I'm pretty sure it was cantaloupe. It had lavender in it. I thought he was nuts. Then I tasted it. Whoa. Of course in his hands, any ingredient magically worked. In my hands? Not so much. Cooking with lavender at home takes experience. I'm pretty terrible at it.
Instead of cooking (badly) with it, I'd like to just eat it at someone's restaurant. So in the South Sound, who has lavender on the menu? Where can it be found? It seems I rarely see it on menus. What's the reason for that? Too weird an ingredient?