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Ron

Ron's Weekly Wednesday, January 29, 2020

We've Freed the Chefs from the Kitchen!

A "Lost Kitchen" uses only whole, identifiable foods. Fish, pork, prawns, turnips -- you name it-- come through the kitchen door looking like fish, pigs, prawns, and turnips. Nothing is purchased already cut up or shrink-wrapped. The Lost Kitchen also has the skills to create everything from the ground up, from "scratch" as they say. Here at The Herbfarm we take fresh local cream and churn golden butter for you every week. We cool-ferment your breads with wild yeast using named, heritage wheats from the local valleys.

This week we are showcasing our "Lost Kitchen" with a new menu theme, "The Farmer's Table." We'll be bringing many aspects of the kitchen right into the dining room. Here you can watch as the chefs, cut, carve, present, and plate a menu of hearty farm fare, all made from scratch. The evening fare is paired to 5 wines or beers or house-crafted herbal non-alcoholics beverages. Your choice.

Additionally, you'll be joined each night with one of our local farmers, the folks whose year-round work makes such dinners possible. If you like, as to be seated at the farmer's table.

Our nightly Indoor Garden Tour begins at 6:30 (indoors in the winter). 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 22,000 bottles of wines covering some 5,000 selections! This is also the most extensive collection of Oregon and Washington wines in the world.

As always, the extraordinary dinner with matched wines is graced by guitar music, candlelight, and opportunities to sneak out to give a snack to our little pigs, Basil and Borage.

Treat yourself. Come and celebrate with family and friends. We have room for you this weekend and next!
To reserve your table, give us a call at 425-485-5300 between 10 am and 5 p.m., or here on-line 24 hours a day!

FarmersTable

Current Theme: Farmers Table
With harvest safely in, cooks and farmers partner for this winter's fete. Meet our ranchers and growers as The Herbfarm chefs fuse kitchen to dining room, entering the dining hall to cut, carve, present, and plate hearty fare, memorable libations, and indelible memories from the great Farmer's Table. Each night, one of our farmer or rancher friends will join us for dinner. Depending on availability, 5 to 8 guests may also opt to dine at the same table as the guest farmer. First come, though. So don't delay.
Make A Reservation