Seasonal Foraging Chart Washingtion State

Washington Seasonal Foraging Chart

Foraging Seasonal Chart for the PNWForaged items lend an exotic, personal touch to a chef’s menu and speaks volumes when it comes to saying, “We keep our menu current and source local products.” But knowing what foraged produce is in season can be a bit of a challenge since many of Mother Nature’s most special treasures never appear at your local market.

I’ve put together a seasonal foraging chart for the Washington State area which should be pretty similar for the Pacific Northwest region in general. Of course, Mother Nature dictates the actual seasons for wild foods but this will get you in the ball park when you are planning a menu.

Finding a Forager

Of course, knowing when a particular foraged item is available doesn’t put it in your kitchen…you still need to find someone to harvest these gems. Talking with people at farmers markets may turn up some leads on professional foragers. Alternately, Charlies Produce and Hendrickson’s Produce both receive produce from local foragers. If you know of other foragers in the Washington area please leave their contact info in a comment at the bottom of the page.


Foraged Produce Seasonality
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Blackberries, Wild
 Blackcap Raspberry
 Cattail Shoots
 Dandelion Greens
 Devil’s Club Shoots
 Fiddlehead Ferns
 Huckleberries, Blue
 Huckleberries, Red
 Juniper Berries
 Licorice Fern
 Madrona Bark
 Maple Blossoms
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Miners Lettuce
Mushrooms (see chart)
 Oregon Grapes
 Raspberries, Black Cap
 Salal Berries
 Salmon Berries
 Saskatoon Berry
 Sea Beans
 Sorrel, Sheep Sorrel
 Sorrel, Wood Sorrel
 Spring Beauty
 Spruce Tips
 Squash Blossoms
 Wood Violet Greens


Download the Seasonal Foraging Chart PDF
(Paid Membership required)

Access Standard Downloads


Other Useful Foraging Sites


Posted In:Uncategorized

Why Restaurants Need Video Marketing

Why Restaurant Video Marketing is a Worthwhile Investment

Many restaurant owners ask why restaurants need video marketing and is it worth the investment. Making up 82% of all website traffic, online video is predicted to be the leading source of web content for 2022. It is a well-known fact that video marketing is one of the most effective ways to engage audiences and amass online traction, but how does this popular form of online marketing translate into the restaurant industry?

Why Restaurants Need Video Marketing

For years, restaurants have relied on the tantalizing visuals of food and food production to engage with the public eye. But the transition from static images or posters to refined (and highly competitive) video content leaves many restaurateurs feeling daunted and unsure of how to move forward.

Video marketing is the meeting point between evocative food visuals, trending online themes, and a foundational understanding of video technology.

These three things combined can create powerful content that draws online audiences in and compels the public to invest in your brand. Video marketing has proven to be highly effective in growing online followings, improving website traffic, attracting media attention, and gaining customer loyalty.

The statistics available on the popularity and effectiveness of video marketing means that restaurants can no longer ignore it as a method for connecting with the general public and generating high ROI.

Even though the production of video content may seem pricey or time-consuming for restauranteurs and chefs lacking experience in this area, learning the basics of video marketing opens up a world of opportunities. These opportunities can prove monumental in the building of your brand reputation.

What Makes Video Marketing So Effective?

Before we get into the technicalities of video marketing, let’s discuss its relevance to the online marketing industry and what makes it such a driving force behind customer engagement.

Video marketing uses the naturally appealing visuals of food and food preparation to tantalize viewers and generate curiosity about what the consumption experience might be like. It also uses storytelling to illustrate each step of the food production process, from original conceptualization to physical creation.

There are many different ways to go about using video marketing in the restaurant industry. Things like restaurant walkabouts, chef’s perspectives, recipe development, dish preparation, and even simple close-up shots of food all perform exceptionally well on social media platforms.

In fact, views for food and food preparation on YouTube have increased by 170% year-over-year. People eat up video content about food – and who can blame them? Food sits at the epicenter of community culture. It’s something that unites people from every corner of the globe.

If your restaurant can tap into the increasingly high demand for quality food videos, amassing a loyal, active audience both on and offline will become much easier.

What Does Great Video Marketing Look Like?

The first step is to define your marketing plan. If you don’t have a background in video content development or marketing, knowing where to start can be difficult. However, the information available on this topic is widely accessible and easier than you think. Especially with the support of online tools and tutorials.

When creating video content for your restaurant, there are four main components to keep in mind.

  • Content – What kind of content do you think your current followers will like the most? You could film the preparation of a popular dish, a brief interview with the chef, a foraging expedition, or a compilation video of various whips, sizzles, splatters or drizzles that gets viewers salivating.
  • Style – Your content style is the character and heart of your restaurant brand identity. Is your restaurant cute and quirky, or traditional and elegant? The brand identity of your chef or restaurant should always be represented in your video content.
  • Length – The length of your videos should be dependent on where you upload them, and why. An Instagram reel is limited to 1 minute, whereas Tik Tok allows up to 3 minutes.
    Facebook’s limit is 240 minutes, and YouTube doesn’t have a limit. If you’re going to post regular, bite-sized videos, let Instagram reels and Tik Toks be your guide. Longer, more episodic videos would be best uploaded to YouTube or Facebook.
  • Quality – The quality of your video content should be consistently high. Online consumers are spoilt for choice when it comes to food videos, so they will direct their time elsewhere if yours does not meet their quality expectations.

One of the best ways to create high-quality video marketing content is to consume it yourself. In order to create video content that is likely to perform well, you will need to develop a strong understanding of current trends, themes, and styles present within your restaurant community.

Stand Out with Creative Ideas

chef video for marketingRestaurants that embrace unique themes and strategies for video marketing tend to perform better over time. Here is a list of creative yet easily executed video marketing ideas to make your restaurant stand out amongst the crowd:

  • Tell your brand’s story
  • Restaurant/kitchen tour
  • “Day in the life” vlogs
  • DIY popular dish instructional
  • Recipe development
  • Head Chef interview
  • Delicious close-ups compilation

When it comes down to it, your video content should make viewers hungry, excited, and curious about your restaurant’s food. The sexier, the better!

Finding and Cultivating Talent Online

There’s no shame in admitting that you either have no interest or proficiency in the art of video marketing. There is a surplus of trained and amateur professionals out there who both understand and love the process of creating high-quality restaurant video content, and hiring them is easy.

You can find thousands of accomplished freelance video marketers for hire online. Although salaries are highly dependent on experience, the average hourly pay rate for a hired video marketer is $30, and the average monthly salary ranges between $1,500 and $4,000.

If hiring somebody else is not currently possible for your restaurant marketing budget, internal training is simpler, easier, and less expensive than you might think. Through websites like the Dan Institute and Filmora, just about anyone can learn how to make visually stunning and impactful video content. VEED also has a robust free video editing tool that also has upgrades if you are willing to pay for additional features.

Video marketing is so much more than just surface-level attraction. With the right strategy in place, this visually-focused form of marketing can turn online viewers into loyal real-life customers who understand your brand mission with newfound clarity and appreciation.


Posted In:Uncategorized

Produce Ordering Guide for Restaurants

Produce Ordering Guide for Restaurants

Fresh ProduceWhether you are a small, independent restaurant or part of a larger operation with multiple outlets, having an accurate up to date produce ordering guide will make any Chef’s life easier when it comes to organizing your ordering and getting the correct product. Here are some of the benefits of taking the time to create an accurate order guide:

  • you will be able to take your orders quicker
  • you can designate specific specs for each item so that no matter who does the ordering you will get the correct item (115 ct Lemons, 80 ct Russets, etc)
  • you will be less likely to overlook ordering something (if people don’t see it on the shelf it often gets overlooked as something to order)
  • if someone else (such as a Purchaser) places the orders for you then there will be less chance of ordering the wrong item
  • a produce order guide allows you to indicate pars for busy and slow days
  • if you go on vacation or are out sick then someone else can place the order for you
  • a produce order guide can be updated seasonally

This ordering guide has columns for Category, Item, Item #, low & high pars, Delivery Days for ordered items, and Vendors. It is recommended that you have 2 or 3 vendors for your produce so you can get weekly bids for best price on the items you order. This sheet allows you to enter 3 possible vendors for each item, then you highlight the vendor with the best price so you know who to order that item from each week. But always check to be sure that the vendors are quoting prices for the same quality/spec/size/grade of item! Don’t get fooled by a lower price for lower quality product.

With this produce ordering guide you can organize your ordering sheet a couple of different ways. Using the “Category” column you can list items as Herb, Fruit, Produce, Specialty, etc. Or you can make sub categories by using Produce Mushroom, Produce Onions, Produce Herb, etc. A third option is to use the Category column to designate different storage areas or categories: Walk-in 1, Walk-in 2, or perhaps Dairy, Produce, Fruit, Cheese, etc.

Produce Ordering Guide for Restaurants

Restaurant Produce Ordering Guide
This form is only available to Premium Subscribers  (get more info)
Note: Microsoft Excel required (not included)

Clicking the button will bring you to the master download page.


If you don’t want to use the Category designation, then you can alphabetize your order sheet as follows: Onion Yellow, Onion Green, Onion Red, Potato Red “B”, Potato Russet 80 ct, etc.

When getting bids for produce items, sometimes it is worth getting prices for both smaller packages and larger ones. Sometimes 1 pound of fresh tarragon may be cheaper than buying two 4 oz packages of tarragon (yes, I know this will give you 16 oz of tarragon not 8…be create with the excess), or 1 case of zucchini may be cheaper than buying 10 pounds.

Here is our info chart on the seasonality of specialty produce.


Posted In:Uncategorized

Shop Gear for Chefs at our Online Store

August 25, 2019

Gear for Chefs now available at our new online store Chefs Resources Merch!

Chef’s Resources gear for chefs is finally available at our new online store! Over the past few years we have had requests for us to turn some of our MEMEs and kitchen charts into posters to hang in your kitchens. It’s been a long time coming but we have finally found a company which will produce our gear on an order by order basis, meaning we do not have stock inventory, they will simply make it as soon as it is ordered. Check-out our new store at!

Gear for Chefs

Chef gear includes a variety of mise en place posters to motivate your staff including “mise en place…ethos of the professional kitchen” and “mise en place…being able to tell that bitch Murphy’s Law to sit the #$!%@ down!” Posters are a available in a variety of sizes both in simple pin up versions and in higher quality framed versions.

Popular useful kitchen charts include “Wild Mushroom Foraging Seasons”, “Wild Foraged Produce Seasons“, “Disher Scoop Sizes & Volumes”, “Steamtable Pan Sizes & Capacities”, “Restaurant Can Sizes” and more. These are perfect to hang on the wall for reference for your crew, or in your office to help with planning menus according to the season.

And of course we have the obligatory coffee cups, water bottles, t-shirts, and utility bags for the small gear for chefs such as tweezers, peelers, oyster knives, sharpie markers, etc.

Tell me some of your favorite kitchen phrases which you would like to see on a T-shirt or poster. Some of my favorites include “Go cry in the walk-in”, “Don’t touch my mise”, and “Six stitches to go home early.”

If there is gear that you would like to see us carry, or a favorite kitchen phrase you’d like to see put on a T-shirt or poster, leave a comment below!

Posted In:Uncategorized

Foraged Foods Becoming Commonplace Restaurants

January 17, 2019
by Jennifer Dawson

Foraged Foods Becoming Commonplace in US Restaurants

Food trends are some of the fastest-changing in the world. In 2018 alone chefs have had to contend with everything from pickling, fermenting and veganism to nootropics, booze-free beverages and homemade condiments. Another trend that is becoming more commonplace across the globe is foraging which may sound suspiciously similar to hunting-gathering but does not entail giving up your day job to live in the wilderness.

Although it is true that a few chefs have been using foraged produce for decades, it has now become a food trend rather than a rarity. In fact, an increasing number of chefs in the USA are making regular use of foraged ingredients to set their menus apart from their competitors’. In order to have a better understanding of the role of foraging within the restaurant industry, it is important to take a closer look at how and why to include foraged ingredients on a menu as well as examining the increasing popularity of the trend.

Reasons to include foraged food on your menu

By searching for fruit, vegetables, herbs, and roots in the wild yourself (or by making use of a professional foraging service) you will be able to offer your patrons a unique dining experience and simultaneously contribute towards the well-being of the environment. Not only are indigenous crops generally more drought-resistant but your carbon footprint will also be significantly reduced due to there being a very short traveling distance between the farm and the restaurant. Foraged produce also contain significantly more nutrients as they tend to be less exposed to harmful chemicals than their commercially-farmed counterparts.

Cooking with foraged food

Dewberries Foraging Seasonal ChartThere are countless ways in which you can prepare your foraged foods and present them to your diners. On a colder day, you can prepare a fragrant slow-cooked dish or gather your pots and pans and make a delicious wintery broth filled with freshly-foraged vegetables and herbs. As a chef you are more than qualified to create tantalizing dishes using an array of foraged ingredients including wild mushrooms, nettles, sorrel, squash blossoms, and goosetongue. Don’t limit yourself to conventional cooking either as you can create delicious syrups, sauces, pickles, and condiments such as fennel sauerkraut, elderberry syrup, green onion kimchi, and walnut ketchup from your foraged produce.

How popular has foraging become?

There are a number of restaurants across the USA that have actively incorporated foraged food into their offerings. Chef Eddy Leroux of Restaurant Daniel in New York works closely with a professional forager to acquire wild shoots, stems, leaves and petals to create mind-blowing dishes such as wild herb ravioli and dandelion flower tempura.  Another chef who frequently makes use of foraged ingredients is Dan Barber from Blue Hill Stone Barns, also in New York, who went as far as to start his own seed company to ensure that he always has access to the freshest produce. He also has his team of chefs forage for ingredients and allows his geese to forage for figs, lupin bush seeds and acorns instead of force-feeding them.

And on Lummi Island in Washington Chef Blaine Wetzel at the Willows Inn has gained an impressive reputation for having his staff forage for local greens, berries, mushrooms, and seaweed as well as growing much of his produce.

Finding foraged products

As noble as it may be to forage for your own ingredients, it is not always practical. This is exactly why there are an increasing number of vendors offering their foraging services across the USA. While most states are home to a number of fresh produce markets that sell foraged produce, there are also numerous online stores that can be utilized for your convenience. Foraged & Found is an organization that supplies a number of the country’s most renowned restaurants as well as countless home cooks with foraged berries, wild greens, mushrooms and tea. Apart from having an online store, they also sell their produce at various markets in and around Seattle.  If you find yourself on the East Coast, you can enlist the services of Regalis Foods who pride themselves on their exquisite variety of foraged ingredients.

Seasonal foraging

One of the most important factors to consider when making use of foraged foods is their seasonality. While there are certain edibles such as mushrooms that are available year-round, others, including persimmons, chestnuts and asparagus are a lot more seasonal and are only available fresh during certain parts of the year. If you want to include foraged foods on your menu it is imperative to be very knowledgeable with regards to the seasonal availability of your local foraged produce. You can benefit greatly by printing out a foraging calendar or visiting a reputable online site that can supply you with accurate and relevant information.

Flavor profiles of foraged foods

While it has already been determined that foraged foods are more nutrient-dense than their store-bought counterparts, it is important to also understand the differences (and similarities) in flavor profiles. Wild watercress, for example, is known to have a lot more flavor than the supermarket variety while salmonberries can be most closely compared to gooseberries and raspberries. If you are looking for a foraged substitute to onion and garlic, you can make use of three-cornered leeks which has a very similar taste profile. Wild plantains look a lot like regular bananas but have a firmer texture that is quite starchy. When ripe they are sweet in flavor and can be prepared in a similar fashion as regular supermarket bananas. These are just a few examples of foraged foods and how they compare to commercially-purchased produce. The best way to draw similar comparisons is to either experiment yourself or to conduct further research on the topic.

Always remember to be safe while foraging. Don’t trespass on private property and make sure everything you bring back to the restaurant is, in fact, edible. If you can adhere to these basic guidelines your foraging can give you a nifty competitive advantage while presenting you with the opportunity to put your dish creativity skills to the test.


Posted In:Uncategorized

Wild Mushroom Seasonal Chart Washington State

Wild Mushroom Seasonal Chart for Washington State

Wild Mushroom Seasonal Chart - click to englargeGive a chef wild mushrooms and watch their face light up with anticipation. Mushrooms are so versatile and come in so many different flavors and textures that they can be paired with virtually any menu protein. Wild mushrooms are famous for adding that umami flavor which deepens and enhances the complexity of a dish. The following mushroom seasonal chart will help you develop menus with the seasonality of wild mushrooms in mind. The fabulous thing to notice is that there is a wild edible mushroom available for every month and every season of the year!

Keep in mind that this is only a guideline…Mother Nature may change things up a bit each year. If you have info on a mushroom not on this list please leave a comment so I can add it to the list.

All mushrooms are edible, but some only once -Croatian proverb


Wild Mushroom Seasonality Calander
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Angel Wings
 Bearshead Tooth
 Black Trumpet
 Boletus, King
 Chanterelle, Blue
 Chanterelle, Yellowfoot
 Chanterelle, White
 Chicken of the Woods
 Coral Mushroom
 Fairy Ring
 Hawks Wing
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Honey Mushroom
 Lion’s Maine
 Man on Horseback
 Saffron Milky Cap
 Snowbank Mushroom
 The Prince
 Truffle, Black
 Truffle, White


Download the Seasonal Foraging Chart PDF
(Paid Membership required)

Access Standard Downloads


Other Helpful Info


Posted In:Uncategorized

Seasonal Produce Chart Washington State

Seasonal Produce Chart for Washington State

Seasonal Produce ChartChefs love the changing of the seasons because each season brings new produce to play with and new, vibrant flavors to work into our menus. The best way to see what produce is in season is to take a walk through your local farmer’s market. But if you are planning a menu for sometime in the future it can be a challenge to know what will be in season then. This seasonal produce chart will help guide that planning process and give you the ability to create menus with the freshest, most vibrant produce available. It will also help you promote a locally sourced menu and support the farmers in your area. This produce calendar is for Washington State, to find a produce guide for your state follow this link.

Remember, mother nature has her own whims so actual seasonality may vary from year to year.


Produce Seasonality Chart
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Beet Greens
 Bok choy
 Broccoli Rabe
 Brussels Sprouts
 Cabbage, Green
 Cabbage, Napa
 Cabbage, Red
 Cabbabe, Savoy
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Celery Root (Celeriac)
 Chinese Broccoli
 Collard Greens
 Endive, Curly (Frisee)
 Fava Beans
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Green Beans
 Green Garlic
 Jerusalem Artichokes
 Kohlrabi Greens
 Lettuce, Leaf
 Lettuce, Butter
 Lettuce, Iceburg
 Lettuce, Roamine
 Lettuce, Spring Mix
Mushrooms, see chart
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Mustard Greens
 Onions, Yellow
 Onions, Sweet
 Pea Shoots/Vines
 Peas, Shell Peas
 Peas, Snap/Snow
 Peppers, Chile
 Peppers, Sweet
 Radicchio (Chicory)
Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec
 Squash Blossoms
 Squash, Summer
 Squash, Winter
 Sweet Potatoes
 Turnip Greens


Check-our our other seasonal charts:


Posted In:Uncategorized

Chefs Resources Site Index

Chefs Resources Site Map

Posted In:Uncategorized

The Willows Inn on Lummi Island – Off the Chain Good!

Friday, July 12, 2013

The Willows Inn on Lummi Island – Off the Chain Good!

Chef Blaine Wetzel - The Willows InnI have lived in the Bellingham area for over 30 years and although Lummi Island is known to be a beautiful, peaceful place there has never really been any reason to go out there. The whole state is filled with beautiful, peaceful places so why go out there? Well, owner John Gibb and Chef Blaine Wetzel are offering some pretty compelling reasons to make the trip.

The Willows Inn across the bay from Bellingham, WA on Lummi Island has garnered a great culinary reputation, and although I have been wanting to try Chef Blaine Wetzel’s food for several years now, I never got around to making the trip to the island…my loss. I have the great fortune of being able to go out three or four times a year with a few of my bosses to “wine and dine” as we R & D local (Seattle and north) restaurants. We have to pay for the wine (and other alcoholic indulgences!), but our employer picks up the food portion of the bill. I chose the Willows Inn for our most recent R & D exploration. It’s days like this that I especially love my job!

I had seen a sample menu for Willows Inn online and was therefore under the assumption that this would be about a five or six course dinner. And when we were presented with the evening’s menu (a Prix Fixe menu so there are no choices here, you get what the Chef serves) it also showed only five courses. However, when the first course arrived sous chef Nick said that they would be bringing out a number of “pre” courses before the actual menu courses started. By evening’s end we had reveled our way through 16 courses! 17 if you count that awesome bread with the chicken drippings. Of course, with 16 dishes there were some courses which we didn’t appreciate quite as well as others. But this was a matter of choosing a distinction between “off the f__king chain awesome!”, or simply “really damn good”. I found all of the courses to be simple and pure in flavor, yet executed in such a perfect way as to be truly a culinary delight.

This is the kind of gig which every chef would love to have. A small restaurant with about 40 seats, service staff of three, and a kitchen staff of 7 talented cooks, 1 intern and 1 estage’ along with a dishwasher to serve those 40 guests. The guests hang out in a separate area having cocktails while they wait to be seated for the one and only 7 o’clock seating. The Chef controls the timing as to when different guests are sat, he knows exactly what the menu is, and he gets to set the pace. No multiple seatings, no getting slammed followed by lulls in service followed by getting slammed again, no scrambling to prep more of that one item which everyone and their brother wants tonight. Just one smooth flowing machine serving incredible bites to your guests.

But, that doesn’t mean that this is an easy job. I heard that the cook’s average shift is about 14 hours, including some time foraging the island for some of today’s menu items. And level of execution on these dishes shows the highest degree of commitment to consistency, quality, presentation, and flavor. No second rate stuff here, nothing which is simply “good enough”.

For a little history on Chef Wetzel and the Willow Inn follow this link.

Click on the images for a larger photo. The full menu is listed below.

Willows Inn photos

Smoked Mussel Venison Tartar Steelhead Roe Dried Kale Crisp Halibut Skin Scallop Turnip Shiitake Mushroom plate-up Charred Kohlrabi Smoked Sockeye Wild Seaweeds Bone Marrow King Salmon Strawberries Blueberries Parting Gift Sunset at the Willows

Willows Inn Menu July 10, 2013


Smoked Mussel

A beautiful small wooden box was presented at the table by sous chef Nick with the comment that we would receive several “pre” courses before the actual dinner menu. When I opened the wooden lid, a puff of wood smoke and the fragrant aroma of roasted mussel greeted me. And, to my surprised delight, the mussel opened before my eyes as I removed the lid! This was sooooo cool! I was an instant fan of the Willows!

Venison Tartar

served on crisp rye with savory and fennel fronds
While the presentation on the mussel dish delighted me, the flavor of this dish made me smile ear to ear and was one of my favorites of the evening.

Crispy Crepe with Steelhead Roe

The roe was folded into whip cream and stuffed into golden brown brik dough rings. The ends were then touched into fines herbs and served. You got the crunch of the brik dough followed by the delightful “pop” of the roe… freakin awesome!

Kale with Black Truffle and Rye

Crispy leaf of kale spiked with truffle and rye

Crispy Halibut Skin

Talk about an innovative way to utilize every part of the fish, this concept had us talking. Filled I think with a clam farce, this had a wonderful crunch and flavorful center. It was also lightly dusted with…sorry, don’t remember. Was it fishy? Not at all.

Singing Pink Scallops with Watercress

Light and refreshing, this reminded me of a ceviche.

Turnips steamed in Whey

A flavorful broth, tender turnips with just the right amount of “bite” or “chew”.

Grilled Shiitake

The shiitakes were very tender and had a light smokiness to them. They were also very moist as if they had been marinated. I found a separate recipe by Chef Wetzel for confit shiitakes and think that is how these were prepared. Very nice.

Charred Kohlrabi with Red Currants and Coriander

served with a quenelle of mussel cream

Smoked Sockeye

This was warm as if right out of the smoker. The salmon was rich and lightly salty (which suggests they used a brining process) with a mild sweetness which I thought was maple.

Wild Seaweeds braised with Dungeness Crab & Brown Butter

Local seaweeds are harvested from the Lummi Island beaches and utilized. It’s not “a looker” but it sure tasted good. The crab meat was fresh and moist.

Dried Beets glazed with Lingonberries served with Bone Marrow

I love the intense, earthy, mildly sweet flavor of beets, and with the lingonberry glaze these puppies were worth fighting for! They made a nice counter point to the richness of the marrow which added its own decadence to the dish. Loved it!

King Salmon with summer squash and Nasturtiums

Locally caught king salmon with a perfectly crispy skin yet juicy-tender flesh…this crew knows how to cook salmon for Pacific Northwesterners!

Strawberries and Pineapple Weed granita

The first of three dessert courses, fresh local strawberries with their pure taste of summer coupled with the refreshing pineapple weed (never used it before) shaved ice.

Blueberries with Woodruff and Malt

The malt was turned into a kind of “dirt” for this presentation with the blueberries scattered throughout. It offered a nice crunch to go along with the berries. And the woodruff was made into either a cream or panna cotta quenelle.

Flax Bites

The parting gift was caramel cube with flax seeds. It was “just sweet enough” and made for a great ending to a fantastic dining experience.


Posted In:Restaurant Review