With rich farmlands and vineyards in the east, stunning mountain and coastal scenery in the west and some of America’s most active volcanos in between, Washington State is a magnet for travelers worldwide. Known for its apples, the state boasts some of the nations best organic produce, naturally raised meats, extraordinary seafood, world class restaurants and a growing wine industry.
Pronounced “gooey duck,” it is, naturally, neither gooey nor a duck…it’s a…ah…
Geoduck ceviche is as American as, well, the geoduck
“The day may start with chopping wood and then fishing,” said the chef of America’s hottest restaurant….
Chef Blaine Wetzel, of the Willows Inn, has gone fishing
Jennifer Hahn’s been foraging, she says, since “I was a child putting things in my mouth.”
or try foraging for a cocktail
To Jennifer Hahn, nature is many things, but mostly edible
Like many creative and entrepreneurial young chefs, Jessica and Mataio want to do it all. The difference is they have a different plan.
Bellingham’s Ciao Thyme brings the forest to the table
“There was no free casual sex in Victorian society, unless married,” quipped Good Time Girl Hayley Boothe. Along withJane Burleigh, the Good Time Girls provide a unique social perspective on the boom town history of Fairhaven.
Fairhaven’s American story as told by the Good Time Girls
Poland, crepes, or even exciting food, are not connections that normally come to mind, but Magdalena Theisen wraps a myriad of creative fillings in etherial crepes, and customers flock to her Fairhaven creperie.
Magdalena’s Creperie encloses exciting flavors with familiar packaging
Following in the path of John Chapman, aka the legendary Johnny Appleseed, it’s a natural progression from acres of apple trees to distilling a clean, crisp apple based vodka.
Some thriving Whatcom County farms are hitting the bottle
You can read all my articles on Examiner.com at:
One thought on “From Forest, Sea and Farm to Table in Washington State’s Pacific Northwest”
Great post. And great creativity the chefs in the region are putting into their dishes. Thanks for sharing.
Comments are closed.