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Ron

Ron's Weekly Tuesday, April 24, 2018

Enjoy a wildly wonderful time at The Herbfarm this week!

One of our favorite (and most unique!) dinner themes involves wild and foraged foods. It all started years ago when I sought out and harvested wild foods (remember Euell Gibbons?) on hiking and fishing trips in the local mountains and along the coast.

We've learned a lot since then, and you'll have a gastronomic adventure when you join us to experience the beautiful, wild flavors of stinging nettles, fiddlehead ferns, licorice fern, wild ginger, knotweed, big leaf maple, devil's club, morels, spring beauty, and fun things flavored by trees. Naturally, all of these native foods and flavors are paired with seafood rushed from the sea, as well as our farm's vegetables, fruits, and organic meats. This is surely a menu you can only experience at The Herbfarm.

Remember, no matter when you join us, the glow of candles and romantic guitar awaits to enchant you alongside of our nationally acclaimed culinary creations. Make some memories.

Our nightly Garden Tour begins at 6:30 (indoors around the fire if it's raining). Come at 6:10 (3:40 on Sunday), and we'll also have an Open House in the Wine Cellar where you can check out the 20,000 bottles of wines covering over 5,000 selections! This is also the most extensive collection of Oregon and Washington wines in the world.

I invite you to join us again this season for a remarkable and memorable evening. Celebrate a birthday or anniversaries or just the pure joy of living. To reserve your table, give us a call at 425-485-5300 between 10 am and 5 PM, or here on line 24 hours a day!

SpringForager

Current Theme: A Menu for a Native Forager's Dinner
We go to the field, forest, and seashore in search of wild native plants to weave into a springtime menu.
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