The Herbfarm
Surrounded by basil goodness!

 

2009 KARMA VINEYARDS PINK MÉTHODE CHAMPENOISE, LAKE CHELAN

2010 NACHES HEIGHTS VINEYARD ESTATE RIESLING, YAKIMA VALLEY

2011 LOPEZ ISLAND ORGANIC ESTATE SIEGERREBE, PUGET SOUND

2009 AVERILL CREEK PINOT NOIR, COWICHAN VALLEY, VANCOUVER ISLAND

2008 BENSON VINEYARDS ESTATE SANGIOVESE, LAKE CHELAN

2008 VENTURI SCHULZE BRANDENBURG NO. 3, VANCOUVER ISLAND, BRITISH COLUMBIA

 

 

 

 

BEHIND THE SCENES

It’s the stuff you never think about that’s the hardest to source for the “every molecule” part of the 100 miles. Here are some of the ingredients we must make ourselves:

• Salt

• Vinegars

• Corn meal

• Molasses

• Worcestershire

 

• Mustards

• Capers

• Baking Powder

• Cheese rennet

• Sourdough

Some common things we can’t cook with or serve for the 100-Mile Dinner:

• Black Pepper

• Olive Oil

• Citrus (anytime)

• Oregon, Alaska, Walla Walla “stuff”

Once each year The Herbfarm creates a 9-course tasting menu with every last molecule of ingredients is sources from within 100 Miles.
Posters are available as souvenirs

 

 

100-Mile Dinner

On-Line or

425-485-5300

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See how we make the local salt

Impossible?