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Ron's Weekly Monday, May 4, 2015

A Wild Time at The Herbfarm

One of our longest-running theme--and a favorite of mine--is the "Spring Forager's Dinner." It all started years ago when I sought out and harvested wild foods (remember Euell Gibbons?) on hiking and fishing trips in the local mountains and along the coast.

We've learned a lot since then (like, don't make seaweed soup with sea water!) You'll revel in a true gastronomic adventure when you experience the beautiful, wild flavors of stinging nettles, fiddlehead ferns, licorice fern, wild ginger, big leaf maple, morels, spring beauty, and fun things of the wood and glen. Of course, all of these foods and flavors are paired with seafood rushed from the sea, as well as local vegetables, fruits, and pasture-raised organic meats. This is surely a menu you can only experience at The Herbfarm.

Remember, no matter when you join us, the glow of candles and romantic guitar awaits to enchant you alongside of our nationally acclaimed culinary creations. Make some memories.

Our nightly Garden Tour begins at 6:30 (indoors around the fire if it's raining). 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 26,000 bottles of wines covering over 4,500 selections! This is also the most extensive collection of Oregon and Washington wines in the world.

I invite you to join us again this season for a remarkable and memorable evening. Celebrate a birthday or anniversary—or just the pure joy of living. To reserve your table, give us a call at 425-485-5300 between 10 am and 5 PM, or here on line 24 hours a day!

See you soon!


Current Theme: A Menu for a Spring Forager's Dinner
We go to the field, forest, and seashore in search of wild native plants to weave into a springtime menu.
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