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Where (Truly) Every Last Molecule of Food & Beverage Must
Originate No More than 100 Miles from Our Dining Room.
At The Herbfarm • 14-31 August 2014
Sea Shells of the Salish Sea
Just-Picked Filet Beans, Dungeness Crab Butter, Tarragon.
Grilled Geoduck with Einkorn, Elderberry Capers, Sorrel.
Shigoku Oyster Flan, Buttered Cucumber, Smoked Oyster Foam.
2010 VENTURI-SCHULZE BRUT NATUREL, VANCOUVER ISLAND, CANADA
WITH YOUR CHOICE OF WILD ELDERBLOSSOM OR SPRUCE BUD ELIXIR
Lummi Island Reef-Netted Sockeye Salmon Marinated in a
Dashi of Smoked Salmon Bones and Housemade Miso,
Quinault Steelhead Roe, Yuzu-Shallot Jam, Nasturtium Paste.
2013 LOPEZ ISLAND VINEYARD ESTATE SIEGERREBE, PUGET SOUND
Egg-Yolk Fondue from Our Pastured Hens, Plancha-Seared Tomato, Raw Tomato,
Dug-Today Maris Piper Potatoes Fried in Grapeseed Oil.
2013 TILDIO WINERY ESTATE SAUVIGNON BLANC, LAKE CHELAN
Ash & Grill
Ash-Roasted Beets, Blistered Shishito & Fushimi Peppers,
Wild Forest Mushrooms, Hazelnut Oil, Barrel-Aged Vancouver Island Vinegar.
2011 HARD ROW TO HOE ESTATE CABERNET FRANC, LAKE CHELAN
35-Day Dry-Aged Duck Breast, Seared Puyallup Duck Foie Gras,
Duck Leg Sausage, Pickled Montmorency Cherries,
Fennel Dust Gathered in the Garden
2012 NEFARIOUS CELLARS ESTATE SYRAH, DEFIANCE V., LAKE CHELAN
Cow in Orchard
Fresh Jersey Cow Farmer's Cheese, Gravenstein Apple, Corn Cake**, Caramelized Whey.
Souf 'n' Saff
Wild Blackberry Soufflé, Rose Geranium-Olympic Peninsula Saffron Cream.
Plum Sorbet, Strawberry Leather, Lemon Verbena Ice Cream,
Explosion of Summer Fruits and Edible Blossoms.
Native Beverages, Herbals, and Teas
Choice of 2 Fresh-Leaf Tisanes 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***.
Fingers & Spoon
• White Currant Pavlova • Zucchini Bread with Cinnamon Basil
• Salted Caramel in Shiso Leaf • Crème Brûlée of Wild Vanilla Leaf
2013 WILRIDGE ESTATE LATE-HARVEST PINOT GRIS, NACHES HEIGHTS
Accompanying Dinner: House Churned Holstein Cow Butter
• Wild-Yeasted Skagit Valley Tevaldi Wheat Loaf, a Single-Varietal Wheat
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.
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"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.
* "Saleratus" is what was used before Baking Powder was invented in the 1850's. We make it by leaching wood ash from our oven and concentrating it to a powder.
**If we can't use pepper and have to make out own salt and baking powder, you've probably figured out that coffee, a tropical shrub, isn't a 100-mile ingredient.
See how we make the local salt
More Info or Reservations
10a-5p Every Day
"You can't help but applaud at the end." The FINANCIAL TIMES of LONDON
The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925