Is there anything more nostalgic than the crackle of pine logs? Or waking up to the smell of bacon in a cast iron pan? This primeval connection to our senses reminds us that while we may not revisit these flavors often, they are never forgotten.
Today, we turn to the old-fashioned, reconnecting our attention to a single process: the art of the flame. There is no replicating cooking over fire. Nor is there consistency. Today’s fire will not be tomorrow’s fire. The ever-evolving heat makes it the most engaging method of cooking.
Join us at the table while the nights are cool and the days colorful. This is the feasting season.
• Cedar Planking
• Wood Grilling
• Traditional Braizing
• China Caja Roasting
• Dutch Oven
Some of the Old-Time Cookery Techniques
• Salt-Crust Baking
• Burning Pine Needles
• Ember Cooking
• Pit Roasting
• Open Coals
• Woodburning Oven
More Info or Reservations
10a-5p Every Day
No, this is not a barbecue. The foods and flavors are much more diverse and exploratory than typical barbecue fare. "Knife. Fork. Smoke." embraces fire and half-forgotten cooking techniques using seasonal fare from field, shore, and our farm.
Smoking is used as a seasoning in some preparations, but it is not a dominate motif. The primalness of fire is expressed through smoke and char to add character and depth to the food.
Why Old Time?
Many of the techniques available to a restaurant kitchen today allow for incredibly precise and even cooking.
But there is much to be said for the gutsy and true flavors of forgotten skills and techniques such as cooking in ashes or over glowing embers. As we embrace the future, so we also yearn for the genuine pleasures of the past.
Is this a "Barbecue" Menu?
Is the Food mostly Smoked or Smoky?
Why "Old-Time" Cooking Techniques?
Check Dates & Make On-Line Reservation
"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