Seasonal Menus


When the days start getting longer and the sun starts to creep back into western Washington, we get excited for the start of the growing season in Whatcom County.  It starts slowly with kale, lettuce, pea shoots and other greens.  As spring warms up we look forward to baby beets, asparagus, small zucchini, strawberries, sugar snap peas, spring onions, chanterelles and sea beans.  We also look for the opening of the halibut and salmon seasons to mark our march toward summer.


We know summer is here when we are giddy just thinking of the farmers market.  Summer is a glorious time in our corner of the world, full of all the riches of our local food bounty.  July brings raspberries, apricots, cherries, green beans, potatoes, artichokes, summer squash, cherry tomatoes, cauliflower, broccoli, beets, carrots and fresh herbs.  August adds peaches, nectarines, melons, blueberries, tayberries, marionberries, blackberries, tomatoes, broad beans, and cucumbers.  Then September rounds out the season with Asian pears, apples, peppers, chilies, eggplant, fennel, celery and more mushrooms.


When the leaves start to change color and the nights become cool, we savor the last flavors of summer and the new flavors of fall.  Peppers and tomatoes give way to winter squashes and kales.  The berries finish their season and out come the grapes, hardy kiwis, apples, and pears.  Some of our favorite flavors of fall are parsnips, celeriac, delicata squash, sunchokes, lacinato kale, Brussels sprouts and fennel.  The fishing season ceases and leaves room for pork, beef, lamb and game birds.  We move from the grill to the oven and from chilled soups to warm soups to mark the coming of winter.


When winter finally settles in and brings the rain our area is so famous for, we hang on to the flavors of fall as long as we can and supplement our menus with the winter flavors of other places. Tangerines, blood oranges, meyer lemons, pomegranates, dates and kumquats start to grace our menus.  We use local hazelnuts, cheeses, potatoes, onions, greens, and any other vegetables that might still be kicking around in local farm storage.  We look for fresh sea scallops and dungeness crab from the fishmonger.  We weave webs of flavor with warm spices and the foods of winter. 

* Please remember that we prefer to work with you to write a custom menu that suits your individual event and the season.  Please call today to check availability and schedule a time for your menu consultation.