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Where Every Last Molecule of Food & Beverage
Must Originated No More than 100 Miles from Our Dining Room
9-Course Dinner at The Herbfarm • 16 August - 2 September 2012
Egg and Nightshades
Hot Egg Cloud, Smoked Tomato, Grapeseed-Fried Ozette Potato,
Banana Pepper, Charred Eggplant Jam, Many Basils.
2009 KARMA VINEYARDS PINK MÉTHODE CHAMPENOISE, LAKE CHELAN
Allium to Charcute
Grilled Walla Walla Onion from Our Farm,
1-Mile Gloucestershire Old Spot Pig Charcuterie, Fried Shallots,
Pickled Gravenstein Apple, Pork Jus, Dill & Lemony Herbs.
2010 NACHES HEIGHTS VINEYARD ESTATE RIESLING, YAKIMA VALLEY
Salmon, Netted Indian Style
Butter-Poached Reef-Netted Lummi Island Sockeye Salmon,
Shell-Steamed Virginicus Oysters, Fresh Cucumber, Tarragon-Seaweed Butter.
2011 LOPEZ ISLAND ORGANIC ESTATE SIEGERREBE, PUGET SOUND
Duck with Green Juniper
Muscovy Duck Braised with Green Juniper Berries, Methow Valley Farro Cavatelli,
Foraged Lion's Mane & Chanterelle Mushroom Relish,
Our Farm's Filet Beans, Crispy Kale, Housemade Green Elder Berry Capers.
2009 AVERILL CREEK PINOT NOIR, COWICHAN VALLEY, VANCOUVER ISLAND
Duvall Lamb Duo: Grilled Leg and Lamb Sausage-Stuffed Zucchini Blossom,
Fresh Sweet-Corn Polenta, Fennel Jam, Sorrel Salsa Verde.
2008 BENSON VINEYARDS ESTATE SANGIOVESE, LAKE CHELAN
Seared Puyallup Valley Foie Gras, Sheep's Milk Yogurt.
Duchilly Hazelnut Financier, Brooks Italian Plum, Garden Sage.
Spoonful of Honey
Spoonful of Herbfarm Summer Honey, Chamomile Granité, Blueberry Soup.
Flavors of the Sky
Shaker Cake with Warm Strawberry-Rose Geranium Compote,
Olympic-Peninsula Saffron Ice Cream, Rose Petal Meringue, Alpine Strawberries.
Coffees, Native Beverages, and Teas
Choice of 2 Fresh-Leaf Tissanes from the Gardens,
3 Real Teas (Camellia sinensis) from the Skagit Valley, 3 Herbal Tea Blends,
and 2 Native Root or Bark Decoctions Similar to Coffee**.
Madrona (Arbutus menziesii) Tree Bark Caramel Profiterol • Cinnamon Basil Donut
• Sage Shortbread with Wild Saskatoon Berry Jam • Gooseberry-Applemint Shot
2008 VENTURI SCHULZE BRANDENBURG NO. 3, VANCOUVER ISLAND, BRITISH COLUMBIA
Housemade Holstein Cow Butter, Churned Daily
Giant Gougère Filled with Crème Fraîche • Rustic Wild-Yeasted Rye Loaf
• Triticale Sourdough Boule from the Wood Oven
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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:
• Corn meal
• Baking Powder
• Cheese rennet
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”
A MENU FOR A
Can every dish be sourced or created from ingredients found no more than 100 miles from the dining room? (And when we say "everything," we really mean it!)
WHAT IF THE REST OF THE WORLD VANISHED? What would be the flavors of a cuisine of the "Salish Sea*?"
When you join us for our 100-Mile Dinner, you’ll dine on 9 courses created exclusively from ingredients, wines, and beverages grown or gathered from no more than 100 miles from The Herbfarm. We start with our own farm, 1 mile away. And we end up having to even make the salt!
Experience and taste the real, unadulterated essence of this region unfiltered through outside flavors. Partake in this completely unique modern culinary adventure!
Don’t put it off. Join us for this singular North American dining experience. Reserve your place today!
See The Herbfarm's
Group & Private Dining Venues
"Salish Sea" is now an internationally accepted term for the body of water comprised of Puget Sound, Hood Canal, the Strait of Juan de Fuca, and the Strait of Georgia between Vancouver Island and the Canadian mainland. The usage recognizes and reunites the geography, biology, and culture of this region.
**If we can't use pepper and have to make out own salt, you've probably figured out that coffee, a tropical shrub, isn't a 100-mile ingredient.
See how we make the local salt