A 9-Course Dinner where every single ingredient is sourced locally (even the salt).
100-Mile Dinner A 9-Course Dinner Where (Truly) Every Last Molecule of Food & Beverage Must Originate No More than 100 Miles from Our Dining Room. At The Herbfarm • 2-26 August 2018 Nosh on Summer Pre-Dinner Snack: Grilled Green Beans with Dill & Salish Sea Salt. ROSE-GERANIUM & WILD BLACKBERRY SODA Salish Swim Hood Canal Geoduck with Turnip, Nasturtiums Three Ways. San Juan Dungeness Crab with Shiso, Purslane & Cucumber. Fried Oyster with Spicy Egg Yolk Sauce. GOAT ROCKS SPARKLING GRÜNER VELTLINER, NACHES HEIGHTS Staff of Life • House-Churned Holstein Cow Butter • Chinook Farm Renan Wheat Sourdough Loaf • Rye-Summer Savory Crackers Salmon Blossom Lummi Island Tribal Reef-Netted Sockeye Salmon in Zucchini Blossom, Green Coriander Sauce. 2017 LOPEZ ISLAND VINEYARD ESTATE SIEGERREBE, PUGET SOUND AVA Of Cabbages & Quacks Caraflex Cabbage with Crispy Duck Confit, Fermented Cherry Condiment. HERBFARM 100-MILE BEER: 100% LOCAL BARLEYS, HOPS, WATER & YEAST Comin thro' the Rye Green Field-Burned Rye Berries, Mushroom Juice 2014 ÉPHÉMÈRE PINOT NOIR, HOLLYWOOD HILL VINEYARD, PUGET SOUND Olden Beef 7-Year-Old Pastured Snohomish Valley Black Angus, Black Currants, Black Garlic, Bone Marrow, Beets, Bachelor Buttons. 2014 WILRIDGE WINERY ESTATE SYRAH-MOURVÈDRE, NACHES HEIGHTS Caprine Caprice Chimacum Valley Goat's Milk Tomme, Grapeseed-Oil-Roasted Potatoes, Sungold Tomatoes, Sour Sorrel. A Marigold of Ice Tangerine-Gem-Marigold Buttermilk Sherbet, Crispy & Soft Meringues, Summer Blueberries. Purple Waves of Grain Skagit Valley Purple-Barley-Malt Ice Cream, Purple-Karma-Malt Pudding, Stewed New Crop Gravenstein Apples, Caramelized Malt, Cinnamon Basil. 2011 VENTURI-SCHULZE BRANDENBURG NO. 3, VANCOUVER ISLAND, CANADA Plant Infusions Choice of Wild-Crafted "Coffee," Local Teas, Herbal Infusions, And Historic Bark & Root Decoctions of the American West. Plum Loco • Hazelnut Financier, Wild Plum & Tarragon Jam, Yogurt.


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:

• Salt

• Vinegars

• Corn meal

• Molasses

• Worcestershire


• Mustards

• Capers

• Baking Powder

• Cheese rennet

• Sourdough

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”

Once each year The Herbfarm creates a 9-course tasting menu with every last molecule of ingredients is sources from within 100 Miles.





See how we make the local salt




Don't drink or

care for wine?

Check out the alternatives!

See BEER Pairings


The Herbfarm

"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