Windward Adventures

Potato and gold beet latke with spring garlic, spring onion, lovage brown butter and a big ol dollop of horseradish crème fraiche and black olive + beet green herb jam.

Salmon crudo with a zippy leche de tigre. We love the umami quality that the celery and fish broth add to the herbs and lime. 🍋‍🟩

Back by popular demand, we’ve added another Lummi Island crabbing weekend to our calendar for July 24-26!
2 nights in waterfront lodging, chef-prepared meals, crabbing in the Salish Sea, stop on Sucia Island for lunch and to explore then a crab dinner on the beach….
It is a weekend you will never forget. Sign up through the link in our profile!

📷 by the incredible

We only have a few more weekend dates left for private parties. Want us to cook for your celebration this summer? Get those inquiries in via our website. Link is in our bio.

We love a salad with lots of layers: texture, temperature, acidity, bright herbs, bitter & sweet spring greens….like this one from a private event we did this weekend- crispy artichokes, wild rocket, grapefruit, dill, mint and asparagus.

Scenes from our Forgotten Skills: Sea workshop on Whidbey Island. Seaweed foraging, fish curing & smoking, shellfish harvesting with the incredible and lots of eating!
Join us for our next workshop all about Foraging on October 25th in the Hood Canal!

Can’t help but love a season’s change…
📸 1 : oven roasted winter vegetables resting in the hearth
📸 2 : spring vegetables brought in from the sun

Different moods. Different colors. For just a moment. Then done.

The humble trout, marinated in a little salt, sugar, and koji. Perfect when grilled and paired with a cold wine. Some people find it intimidating to be served a whole fish, but we are always excited to instruct. Never be intimidated to ask for advice to how to eat something new to you. You might make a chefs day! I know we love watching a guests eyes light up as they extract the perfect succulent bite. 🐟🦀🦪🦐

Some dishes from our sold out six week residency at .farm! We’ve been having a lot of fun so far. Stay tuned for more events happening on the fam later this year.

Coriander albacore with preserved peppers, dill, and a smoked pepper sauce

Grilled spring rabe with burrata, anchovy salsa verde, and seeded breadcrumbs

Grilled asparagus with sheep’s milk cheese, sorrel, and lemon thyme