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Ron

Ron's Weekly Friday, August 29, 2015

Impossible? Can EVERY ingredient be from within 100 miles?

Is it possible to create an exciting tasting dinner of 9 courses, 6 a pointe wines, and a range of hot and cold beverages--and use not use a single iota, smidge, indeed even a molecule of food, wine, salt, spice, or liquid that wasn't grown or created within of 100 miles our your table?

It's a tall mountain to climb. And you'll be a part of this discovery when you join us for our "100-Mile Dinner."

Early on the scale of this challenge became obvious. Where would the salt come from? We made all our own from local sea water. Yeast? We grew it wild from the air. Flour? It was hard to find wheat fields within the 100 mile boundary, but we located an amazing little one in the Skagit Valley. The butter we always churn in house, old fashioned, farm-style, the stuff you slather up to your elbows it's so good.

Wines? Teas? Coffee? Pepper? Meats, fowl, fish? Oils? Acids? Vegetables, fruits, berries? Wild mushrooms? You'll find out as you sail on this grand culinary adventure.

The Herbfarm's 100-Mile has set sail and continues, changing every day, until August 28. Join us now for this remarkable dining experience, a pure taste of the region uncorrupted with any flavors that aren't from the air, soil, or water near our "Salish Sea."

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.

To reserve you table, give us a call at 425-485-5300 between 10 am and 5 PM, or here on line 24 hours a day!

100Mile

Current Theme: The 100- Mile Dinner
Partake in a modern culinary adventure! When you join us for our 100-Mile Dinner, you'll dine on 9 courses created exclusively from foods, wines, and beverages grown or gathered from no more than 100 miles from The Herbfarm. Experience first hand the local food bounty of our diverse section of North America's "Salmon Nation".
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