Herbfarm 2016 Brochuretheherbfarm.com/pdf/CurrentBrochure.pdfHerb-Crusted Saddle of Jeff Roger’s...

2 3Copyright © 1986-2018 The Herbfarm LLC, all rights reserved. The Herbfarm is a trademark.

With each visit to The Herbfarm, you’ll delight in unique

menus showcasing the exceptional foods and wines of the Pacific Northwest. Each 9-course dinner, served with 5 matched wines, draws its inspiration from the seasonal rhythms. For most of the year, The Herbfarm’s own kitchen gardens and nearby farm supply the restaurant with an ever-changing harvest. Small growers, foragers,

The Herbfarm—where nature suggests the weekly menu

425-485-5300www.theherbfarm.com

and producers bring wild mushrooms, heritage fruits, handmade cheeses, and rare treasures such as wasabi root and artisanal caviars.

Each day’s menu is finalized only hours before the meal to best represent the flavors of land and sea. Week in and week out, The Herbfarm showcases new

culinary discoveries. Whatever the occasion, The Herbfarm will weave

you into the fabric of an enchanted evening you’ll cherish and long remember. Call—or visit The Herbfarm online—to reserve one of life’s memorable experiences.

32 Cover: Eric Fritch on his John Deere combine harvesting The Herbfarm’s “Renan” wheat

Founders Carrie Van Dyck & Ron Zimmerman welcome you to a night of magical dining on the pure flavors of the Pacific Northwest.

“No. 1 Destination

Restaurant in the World”

—National Geographic,

10 Best of EverythingA Glorious Meal. A Restful Retreat.Sample Menu 4Reviews & Awards 6-7Dinner Dates 8-15Farm & Activities 16-17Wine Cellar 18-19Herbfarm History 22-23Herbfarm Suites 24-27FAQ 31vv

4 5

Ripples & QuickwaterWhen the Tide Is Out

Fennel-Cured Steelhead on Wild Goose Tongue Greens.Fanny Bay Scallop with Licorice Fern Root-Carrot Vinaigrette.St. Jude Fishing Vessel Albacore Tuna with Wild Ginger & Seaweed.

2013 Argyle Oregon Brut

This Morning’s GatheringLemon Basil & Today’s Farm Harvest with This Morning’s Egg Yolk.

2015 lOPEZ ISLAND SIEGERREBE, PUGET SOUND AVA

Salmon, Shrimp & HookersSmoked Salmon-Head Soup, Camano Island Coonstripe Shrimp,

Early Peas, Wild Hooker Onions.2015 CEDERGREEN CELLARS OLD VINE CHeNIN BLANC

Roast SquabRotisserie Squab, Pickled Green Strawberries, Brown Butter, Beets2014 Big table farm willamette valley pinot noir

Duet of Snoqualmie Valley LambHerb-Crusted Saddle of Jeff Roger’s Lamb with Poached Salsify Root, Applewood-Roasted Shoulder with Thyme-Crisped Ozette Potato Cake,

and Wild Huckleberry-Madrona Bark Sauce.2012 Owen roe chapel block syrah

Herbfarm Homemade Triple CrèmeWith Housemade “Coppa,” Farm Greens, and Herbfarm Honey.

Ice Cream SandwichCinnamon Basil Ice Cream Sandwich

with Cinnamon Basil-Zucchini Sorbet, Stonefruit Surprise,Anise Hyssop, Blueberry Gelée.

Light and DarknessGanache Cake of Lime Basil, Dark Chocolate, and Sorrel

with Wild Native Trailing Blackberry Compoteand Basil-Sorrel Honey

2013 Koenig Cabernet Sauvignon Ice Wine, Idaho

Coffees, Teas, and InfusionsSweet Treats

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Reservations 425-485-5300 www.theherbfarm.com

We Believe The Herbfarm believes that no dish can be better than its ingredients, and that the best ingredients are usually local. Freshness is ephemeral and geography expresses itself in the taste of the food—sometimes subtly and sometimes profoundly. The foods and wines of our region share a similar motherhood of soil and weather, making for happier culinary marriages than those from dissimilar cli-mates. The Herbfarm believes that chefs who cook with local ingredients—season by season, year after year—develop a more complete understanding of the foods than chefs who

do not. This understanding can give rise to greater expressions of the food, its prepara-

tion, and enjoyment. The Herbfarm believes that

supporting local farm-ers, foragers, cheesemakers,

wineries, and fishermen helps preserve local foods.

See the Current Menuhttp://bit.ly/HerbfarmMenu

425-485-5300

Sample Menu—This menu is an example of how the 9-course dinner format works. For an actual current menu,

please visit www.theherbfarm.com and click the gold “Current or Recent Menu” button.

Or use the QR Code on the opposite page to access the menu.

6 7

Restaurant founders

Carrie Van Dyck & Ron Zimmerman accepting the

AAA’s 5 Diamonds, its highest honor

Forbes Travel Guide & Fodor’s Best Best Places Seattle & Best Places N.W. The Seattle Times

Frommer’s Washington State (highest rating) 2018 AAA 5-Diamond Award (1 of 51 in America)

“America’s Best 100 Wine Restaurants”—Wine Enthusiast 2017America’s Top Restaurants—Zagat SurveyFine Dining Hall of Fame—Nation’s Restaurant News, since 2003Top 100 US Restaurants—Opinionated About Dining 2012

“#1 Destination Restaurant in the World”—National GeographicCrystal Beverage Award’s highest honor, “The Award of Prestige”

“Wine Hospitality Restaurant of the Year”— Santé Magazine“Top 40 Restaurants in the U.S.”—Gayot, The Restaurant Issue 2012“Restaurant of the Year”—Seattle Times/Wash. Wine Commission“Top 50 Restaurants in the World”—Travel-Leisure“Best of Award of Excellence”—Wine Spectator 12 years running“Best Northwest Wine List” 8 years straight—Wine Press Northwest“Futile search for synonyms for ‘Bliss’”—Seattle Weekly“An unparalleled dining event.”—The Seattle Times“A must-experience. The fastest five hours you’ll ever experience.”—Best Places Seattle

“The Northwest’s most-celebrated restaurant; the ultimate expres-sion of the Northwest’s bounty.”—Frommer’s

“You can’t help but applaud at the end”—Financial Times of London

“You can’t help but applaud at the end”

76

R O B B R E P O R T

R E C O M M E N D E D

Compiled by National Geo-graphic veteran travel writ-ers Nathaniel and Andrew

Lande, this fabulous 480-page guide will inspire you with insight-ful superlatives and ideas galore. Dive in at random to discover the best sporting events and tropi-cal island hideaways, glorious gar-dens and magnificent museums, stylish ski runs, superb cigars, and even the “Ten Best Things to Do” on a Sunday afternoon in a dozen of the world’s greatest cities. From Arnold Palmer’s pick of the ten finest golf courses to the late Pavarotti’s ten favorite opera houses to the ten poshest train trips, and most atmospheric Eng-lish pubs, this is the blue-chip bible to delight travelers of all stripes. With 280 color illustrations, sidebars and savvy tips, and wide- ranging details on hotels, resorts, and restaurants—as well as a wealth of transportation options—this sophisticated treasury of travel lore will illuminate paths to places you may never have found. Makes a fascinating travel resource, conver-sation starter, and super gift. $15.95

A great trip planner and coffee table or nightstand book all rolled into one!

An Ultimate GUide for travelers The Herbfarm—Rated the Number 1Destination Restaurant in the World...

Expanded 3rd Edition

World’s 10 BestDestination RestaurantsDescriptions & contact info accompany the book’s recommendations:

1 The Herbfarm, Woodinville, WA2 The French Laundry, Yountville, CA3 Chez Panisse, Berkeley, CA4 Perry Street, New York, NY5 Inn at Little Washington, Wash., VA6 Fearrington House, Pittsboro, NC7 Alan Wong’s, Honolulu, Hawaii8 Veeraswamy, London, England9 Whampoa Club, Shanghai, China10 Wildfire, Sydney, Australia

Fascinating “10 Bests”Islands • Golf Courses • Inns • Festivals

Tea & Coffee • Beaches • Bar-B-Que Lakes • Wine • San Francisco Tailors

Cameras • Watches • Ice Creams Airlines • Cigars • Perfumes • Gardens

London Pubs • Ski Runs & Lodges National Parks • Flea & Antique Mar-

kets • Chocolates • Hamburgers • Steak Houses • Africa • New Zealand • Paris Mattresses • Beers • Horseback Tours

and so much more“amazing evening”“unparalleled service”

8 9

A Repertory of Seasonal DinnersAwaits You at The Herbfarm

8


EACH YEAR, The Herbfarm offers many different thematic dining opportunities to amaze and enchant you with unique menus

shaped to showcase and capture the essence of the season. From mushrooms to wild foods and Wagyu beef—from Red Heads to Red Hearts—there’s an evening just for you. Join us at the table!

One way to enjoy The Herbfarm is to think of each menu cycle as a play. Each play (the theme) is centered around a specific time of the year or a seasonal

ingredient. On these pages, for example, the Mycologist’s Dream focuses on wild mushrooms, the Spring Forager on wild, foraged foods in many guises, and the Harvest Table on autumn farm foods, game, fruits, and mushrooms. The menu for each theme is this year’s script. Within a theme, menus are never repeated from year to year. You can return again and again to discover different delights.

What’s the difference between a theme & a menu?


November 16 - December 3, 2017

The Harvest Table: Historic TechniquesOur menu for The Harvest Table embraces the feasting season and the hearth, allowing us to cook with smoke, fire, and embers. It is a touchstone whose traditions still resonate over time, bound to our locale through custom, legend & lore.

Thursday, Nov. 18: Avail. for a GroupFriday, November 17, 7 p.m.Saturday, November 18, 7 p.m.Sunday, Nov. 19, 4.30 p.m. Avail. GroupThanksgiving: Thursday, Nov. 23, 5 p.m.Friday, November 24, 7 p.m.Saturday, November 25, 7 p.m.Friday, December 1, 7 p.m.Saturday, December 2, 7 p.m.Sunday, December 3, 4.30 p.m.

November 23

ThanksgivingIncludes “Leftovers” to enjoy

the next day!

December 28 - December 30, 2017

The Moon & the StarsThe holiday season reaches a peak with our “Moon and Stars” mini-series. Luxurious foods are showcased with fine wines in a festive end-of-the-year setting.

Thursday, December 28, 7 p.m.Friday, December 29, 7 p.m.Saturday, December 30, 7 p.m.

December 31, 2017New Year’s Eve GalaBid farewell to the old year and welcome in 2018 with an extravagant dinner at The Herbfarm. The glittering evening offers old- and new-world wines, live music, custom party hats, Auld Lang Syne, dessert after mid-night, and plenty of memories! Festive dress encouraged.

Sunday, December 31, 8 p.m.


The Holly & the IvyThe dining room is dressed from head to toe, the fire crackles, the tree glows, and the merriment of the holiday flows.

Thursday, Dec. 7, (Private Event)Friday, December 8, 7 p.m.Saturday, December 9, 7 p.m.Sunday, December 10, 4.30 p.m.Thursday, December 14, 7 p.m.Friday, December 15, 7 p.m.Saturday, December 16, 7 p.m.Sunday, December 17, 4.30 p.m.Thursday, December 21, 7 p.m.Friday, December 22, 7 p.m.Saturday, December 23, 7 p.m.

* Each night during the Holly and the Ivy, The Dickens Carolers add their perfect harmony to your holiday dining pleasure.

Enjoy true, free-ranging NW Heritage Farm Turkey as one of the courses during Thanksgiving week.

9

Two Tenors for New Year’s Eve!Twice nominated for a Grammy, tenor Eric Neuville is hailed for his “seemingly effortless vocal acrobatics.” He has appeared in numerous professional operatic roles as well as at The Herbfarm.Tenor Ross Hauck specializes in both early and new music with

“almost superhuman musical effect.” Both will perform periodically throughout the evening and will lead us in a rousing Auld Lang Syne at midnight!

10 11

A Repertory of Seasonal Dinners Awaits You at The Herbfarm

February 14 - February 17, 2018

A Menu for Two HeartsThe Herbfarm is intoxicatingly romantic every night, and Valentine’s brings it all to an amorous crescendo. Hitch up your beau for Champagne, roses, and our annual aphrodisiac affair set to cupid’s divine beat. Reserve early! Then get set to lose yourself to the strains of “My Funny Valentine.”.

Valentine’s Day: Wednesday, February 14, 7 p.m.Thursday, February 15, 7 p.m.Friday, February 16, 7 p.m.Saturday, February 17, 7 p.m. February 23-25: See above.

January 5 - January 27, 2018

Truffle TreasureThe Northwest abounds with wild native truffles. Let these mysteries of the underground enchant you!

Friday, January 5, 7 p.m.Saturday, January 6, 7 p.m.Sunday, January 7, 4.30 p.m.Thursday, January 11, 7 p.m.Friday, January 12, 7 p.m.Saturday, January 13, 7 p.m.Friday, January 19, 7 p.m.Saturday, January 20, 7 p.m.Sunday, January 21, 4.30 pm.Sold Out: Thurs., January 25, 7 p.m.Friday, January 26, 7 p.m.Saturday, January 27, 7 p.m.


www.theherbfarm.com

Oregon Truffle Festival

Eugene, Oregon 25-28 January

Yamhill Valley 16-18 February

Details > https://oregontruff lefestival.org/

Expand the Experience!

February 1 - February 25, 2018

A Menu for Red HeadsThroughout the year we create a menu inspired by the best local ingredients. Then—and only then—the wines are matched to the foods. With this menu, however, we choose all red wines and create a menu to match them.

Thursday, February 1, 7 p.m.Friday, February 2, 7 p.m.Saturday, February 3, 7 p.m.Thursday, February 8, 7 p.m.Friday, February 9, 7 p.m.Saturday, February 10, 7 p.m.Feb. 14-17: See Two Hearts belowFriday, February 23, 7 p.m.Saturday, February 24, 7 p.m.Sunday, February 25, 4.30 p.m.

10

April 26 - May 12, 2018

The Native ForagerFor untold centuries, the indigenous foods of our region have supported human life. Throughout the year, we have foraged, gathered, and put food by. Now we also go afield in search of more wild treasure to weave, with fish, fowl, and game, into a dining story at the heart of nature. Thursday, April 26, 7 p.m.

Friday, April 27, 7 p.m.Saturday, April 28, 7 p.m.Sunday, April 29, 4.30 p.m.Friday, May 4, 7 p.m.Saturday, May 5, 7 p.m.Sunday, May 6, 4.30 p.m.Thursday, May 10, 7 p.m.Friday, May 11. 7 p.m.Saturday, May 12, 7 p.m.

March 1 - March 31, 2018

Super Cattle in SeattleIt’s the stuff of legends: rare, marbled Wagyu cattle team up with other bovines such as grass-fed Angus, bison and water buffalo.

Thursday, March 1, 7 p.m.Friday, March 2, 7 p.m.Saturday, March 3, 7 p.m.Thursday, March 8, 7 p.m.Friday, March 9, 7 p.m.Saturday, March 10, 7 p.m.Sunday, March 11, 4.30 p.m.Thursday, March 15, 7 p.m.Friday, March 16, 7 p.m.Saturday, March 17, 7 p.m.March 18-28, Spring ClosureThursday, March 29, 7 p.m.Friday, March 30, 7 p.m.Saturday, March 31, 7 p.m.

425-485-5300

April 6 - April 21, 2018

The Chambers of the SeaWinter’s firming waters and the converging spring warmth serve up the best seafood of the year. Join us for our annual tribute to the bounty of the sea in the Pacific Northwest.

Friday, April 6, 7 p.m.Saturday, April 7, 7 p.m.Sunday, April 8, 4.30 p.m.Thursday, April 12, 7 p.m.Friday, April 13, 7 p.m.Saturday, April 14, 7 p.m.Friday, April 20, 7 p.m.Saturday, April 21, 7 p.m.Sunday, April 22, 4.30 p.m.

12 13

A Repertory of Seasonal Dinners Awaits You at The HerbfarmMay 17 - June 3, 2018

Salmon NationIn search of unrivaled flavor, we plumb our Pacific waters for the top wild salmon coursing homeward toward the headwaters of the West’s legendary rivers. Taste the treasures of the Copper, Yukon, and Columbia rivers—crown jewels of our fabled “Salmon Nation.”

Thursday, May 17, 7 p.m.Friday, May 18, 7 p.m.Saturday, May 19, 7 p.m.Sunday, May 20, 4.30 p.m.Thursday, May 24, Available for a groupFriday, May 25, 7 p.m.Saturday, May 26, 7 p.m.Sunday, May 27, 4.30 p.m.Friday, June 1, 7 p.m.Saturday, June 2, 7 p.m.Sunday, June 3, 4.30 p.m.


June 7 - July 1, 2018

June’s Silver SpoonThe budding flavors of early summer dance to the plate. Don’t miss the grass-and-herb grazed spring lamb, among the best you’ll ever have!

Thursday, June 7, 7 p.m.Friday, June 8, 7 p.m.Saturday, June 9, 7 p.m.Sunday, June 10, 4.30 p.m.Thursday, June 14, 7 p.m.Friday, June 15, 7 p.m.Saturday, June 16, 7 p.m.Father’s Day: Sunday, June 17, 4.30 p.m. Show the Love. Toast Dad!Thursday, June 21, 7 p.m.Friday, June 22, 7 p.m.Saturday, June 23, 7 p.m.Sunday, June 24, 4.30 p.m.Thursday, June 28, 7 p.m.Friday, June 29, 7 p.m.Saturday, June 30, 7 p.m.Sunday July 1, 4.30 p.m.

Reservations425-485-5300

The 100-Mile DinnerOur challenge: Every last molecule of food and wine must be sourced no more than 100 miles from the dining room!What if the rest of the world vanished? When you join us for our 100-Mile Dinner, you’ll dine on 9 courses created exclusively from ingredients, wines, and beverages grown or gathered from no more than 100 miles from The Herbfarm. We start with our own farm. And even end up making the salt! Experience and taste the real, unadulterated essence of this region unfiltered through outside flavors. Partake in this unique modern culinary adventure!

It’s the stuff you never think about that’s the hardest to create or source for the “every molecule” part of the 100 miles! Here are some of the ingre-dients we must make ourselves:• Salt• Vinegars• Corn meal• Molasses• Worcestershire

• Mustards• Capers• Baking powder• Cheese rennet• Sourdough

August 2 - August 26, 2018

Some common things we can’t cook with or serve for the 100-Mile Dinner:• Black pepper• Olive oil • Citrus

• Oregon or Walla Walla wines

Like no other dinner in the world!

August 2 - August 26, 2018

The 100-Mile DinnerThursday, August 2, 7 p.m.Friday, August 3, 7 p.m.Saturday, August 4, 7 p.m.Sunday, August 5, 4.30 p.m.Thursday, August 9, 7 p.m.Friday, August 10, 7 p.m.Saturday, August 11, 7 p.m.Sunday, August 12, 4.30 p.m.Thursday, August 16, 7 p.m.Friday, August 17, 7 p.m.Saturday, August 18, 7 p.m.Sunday, August 19, 4.30 p.m.Thursday, August 23, 7 p.m.Friday, August 24, 7 p.m.Saturday, August 25, 7 p.m.Sunday, August 26, 4.30 p.m.

Rennet makingWood ash will become baking powder

Making sea salt from sea water Churning butter

A dessert

13

9 Songs of Summer, July 6-29: see page 14 July 6-29: see next page

14 1514

October 18 - November 11, 2018

A Mycologist’s DreamTimed to coincide with the height of the wild mushroom season here in the Pacific Northwest, we typically feature 10-12 species of the best native fungi gathered from the mountains and seashore to pair with seafood, fowl & meat in this 9-course dinner.

Thursday, October 18, 7 p.m.Friday, October 19, 7 p.m.Saturday, October 20, 7 p.m.Sunday, October 21, 4.30 p.m.Thursday, October 25, 7 p.m.Friday, October 26, 7 p.m.Saturday, October 27, 7 p.m.Friday, November 2, 7 p.m.Saturday, November 3, 7 p.m.Sunday, November 4, 4.30 p.m.Thursday, November 8, 7 p.m.Friday, November 9, 7 p.m.Saturday, November 10, 7 p.m.Sunday, November 11, 4:30 p.m.

November 16 - December 2, 2018

The Harvest Table: Historic TechniquesOur menu for The Harvest Table embraces the feasting season and the hearth, allowing us to cook with smoke, fire, and embers. It is a touchstone whose traditions still resonate over time, bound to our locale through custom, legend & lore.

Friday, November 16, 7 p.m.Saturday, November 17, 7 p.m.Sunday, November 18, 4.30 p.m.Thanksgiving: Thursday, Nov. 22, 5 p.m.Friday, November 23, 7 p.m.Saturday, November 24, 7 p.m.Friday, November 30, 7 p.m.Saturday, December 1, 7 p.m.Sunday, December 2, 4.30 p.m.


The Holly & the IvyThe dining room is dressed from head to toe, the fire crackles, the tree glows, and the merriment of the holiday flows.

Thursday, Dec. 6, Available for a GroupFriday, December 7, 7 p.m.Saturday, December 8, 7 p.m.Sunday, December 9, 4.30 p.m.Thursday, December 13, 7 p.m.Friday, December 14, 7 p.m.Saturday, December 15, 7 p.m.Sunday, December 16, 4.30 p.m.Thursday, December 20, 7 p.m.Friday, December 21, 7 p.m.Saturday, December 22, 7 p.m.Sunday, December 23, 4:30 p.m.

November 22

Thanksgiving 2018Includes “Leftovers” to

enjoy the next day!

15v

* Each night during the Holly and the Ivy, The Dickens Carolers add their perfect harmony to your holiday dining pleasure.

July 6 - July 29, 2018

Nine Songs of SummerExplore the unfolding flavors of summer in the Northwest. Each course showcases an exceptional ingredient in a cavalcade of 9 summery delights.

Friday, July 6, 7 p.m.Saturday, July 7, 7 p.m.Sunday, July 8, 4:30 p.m.Thursday, July 12, 7 p.m.Friday, July 13, 7 p.m.Saturday, July 14, 7 p.m.Sunday, July 15, 4:30 p.m.Thursday, July 19, 7 p.m.Friday, July 20, 7 p.m.Saturday, July 21, 7 p.m.Sunday, July 22, 4:30 p.m.Thursday, July 26, 7 p.m.Friday, July 27, 7 p.m.Saturday, July 28, 7 p.m.Sunday, July 29, 4:30 p.m.

A Repertory of Seasonal Dinners Awaits You this year


Reservations425-485-5300

September 20 - October 13, 2018

An Indian SummerAs the season changes, the riches of summer overlap autumn’s harvest. Enjoy the best of both summer and fall during this special time of the year at The Herbfarm, where bright summer flavors still linger while deeper flavors of autumn anchor the menu.

Thursday, September 20, 7 p.m.Friday, September 21, 7 p.m.Saturday, September 22, 7 p.m.Sunday, September 23, 4.30 p.m.Thursday, September 27, 7 p.m.Friday, September 28, 7 p.m.Saturday, September 29, 7 p.m.Friday, October 5, 7 p.m.Saturday, October 6, 7 p.m.Sunday, October 7, 4.30 p.m.Thursday, October 11, 7 p.m.Friday, October 12, 7 p.m.Saturday, October 13, 7 p.m.

Knife, Fork & SmokeRelish the primal flavors of the past as we wrest them from flame, coal, and flavoring smokes. Every course features an old-time cooking technique. The wood-fired oven intensely sears and caramel-izes. Flicking flames season and lick at the rotisserie and grill as we roast, sear, bake, barbecue, smoke, and pit roast this summer’s end.

Thursday, August 30, 7 p.m.Friday, July 31, 7 p.m.Saturday, September 1, 7 p.m.Sunday, September 2, 4:30 p.m.Thursday, September 6, 7 p.m.Friday, September 7, 7 p.m.Saturday, September 8, 7 p.m.Sunday, September 9, 4:30 p.m.Thursday, September 13, 7 p.m.Friday, September 14, 7 p.m.Saturday, September 15, 7 p.m.Sunday, September 16, 4:30 pm.

August 30 - September 16, 2018

16 17

Enjoy a 24-hour farm & food experience at The Herbfarm

17

When old is new againOur farm inspires your night’s menu. Dinner at The Herb-

farm really begins at our farm. Much of what you enjoy each evening starts with the morning delivery from our fields and greenhouses to our kitchen.

From Our Farm

to Your Plate

Enjoy the flavors of free-range eggs gathered warm from the nest each day.


Our Farm

You’ll begin your day by joining the garden staff at our farm. There you’ll help the crew harvest food for the restaurant kitchen. At midday, you’ll lunch with the gardeners. Then you’ll deliver your harvest to The Herbfarm kitchen and watch as the chefs set about their daily work. Now retire to your room at the lovely Willows Lodge to soak, rest, and relax before returning to the restaurant to enjoy your 9-course dinner. You’ll take home an autographed cookbook or a bottle of wine. Relish your well-deserved night’s sleep on the custom-sewn mattress.May-September. $1650 for two | $1100 single

Ethan Bahe, Herbfarm farmer.

(Add $200 for Saturday)

Farm to edible art

Old skills reborn. Dinner at The Herbfarm is an

experience in flavor. We churn our own butter, bake artisan loaves, cure and age meat, and tend our own beehives. The farm is planted to rare and traditional crops chosen for flavor and histori-cal significance. At dinner you’ll experience old tradi-tions in fresh new ways.

18 19

‘A Wonder, full of beverages’—Explore The Herbfarm’s 26,000 bottle cellar. Or have a beer. Or delight to non-alcoholic elixirs.

“America’s Top 100Wine Restaurants”

The Wine Enthusiast

“America’s Best Wine List Over 1,000 Selections”

Monterey Wine Festival

Our philosophy is pretty simple. Wine is one of the pleasures of life. And a good wine is also an expression of a particular time and place in the world. Whether by itself or with a meal, wine should give enjoyment.

Each day we pair what we believe to be notable and appropriate Northwest wines to each dish. From the classics to the obscure, we seek wines that bring harmony and discovery to the food pairings and the nightly experience.

Coravin: An Alternate Wine PairingThe Coravin is a device that uses a strong, surgical-grade needle to pierce the cork of a wine bottle and draw out wine by replac-ing the volume with inert argon gas. Each dinner also offers a “Coravin Selec-tion,” 4 wines from or cellar with good cellar age or of such limited quantity that they could not normally be offered. There is a variable surcharge for these wine, which you can enjoy in lieu of the regular pairing of our Pacific Northwest choices.

Rare by the glass...and MoreThe nightly paired wines and The Herbfarm cellar make for a wine experience as easy or as elaborate as you wish. So, go with the flow. Order from the list. Or try...Alternative Coravin Pairing: See details in the column to the left.Tasting Flights: Each evening we offer several tasting flights of extraordinary and unusual wines. Experience rare, 100-point wines for far less than ordering a bottle.Bring Your Own: We’ll gladly open any 750ml bottle not on our list for $35. Limit 2 per party.

Let us do the work. When you dine at The Herbfarm, we pair 5 or 6 beverages to match the foods on the evening’s

9-course tasting menu. Wines are paired and poured by the glass, so you’ll enjoy a seamless array of flavors perfectly attuned to the food.

Or work from the list. If you love exploring wine, dig into the list. There

are 5,000 different discoveries for wine lovers of all tastes. Try a different wine with the entrée or the cheese. Or order a birthday or anniversary wine.

Prost! Have the beers! We love beer, too. Enjoy a beer pairing instead of the wine, if you wish.

Actually, I won’t be drinking...

Then we’ll treat you to non-alcoholic botanicals. These low-sugar beverages are crafted every day from herbs, juices, and

wild native plants. The choice—and delight—is yours.

Reservations425-485-5300theherbfarm.com

Best Wine List in America“The Herbfarm offers an incredible wine list, one of the best we’ve ever seen. Even the most seasoned wine expert will find new information and obscure wines that they have never tried. And for the neophyte, it’s like the map

of a wine amusement park— everything looks incredibly fun and inviting.”—Restaurant Hospitality

Lots of wine. No wine snobs.

FOR RESTAURANT PROFESSIONALS

Wine Hospitality Restaurant of the Year

Wine is for pleasure

View list online:bit.ly/HFwine

18

Bruce Achtermann Sommelier

20 21

Designed & created from artwork and objects gathered

from throughout the world, The Herbfarm Res-taurant invites you to an evening of exciting dining in rich and comfortable surroundings. Our century-old, sea-themed fireplace greets you in the Salon. Its two tons of whimsical tiles were saved from a man-sion on the Atlantic shore. Antique doors, wainscot-ing, and stained glass give the restaurant a gracious warmth and patina.

An optional pre-dinner Wine Cellar Open House begins 50 minutes before each dinner seating. In addition, an intro-duction to The Herbfarm and our hosted indoor or outdoor garden tour begins 30 minutes before service each evening.

Enter The Herbfarm—a world rich in country charm

Watch the chefs in actionfrom the vaulted main dining room

Explore The Herbfarm’s award-winning 26,000- bottle wine cellar (see pages 21-22 for details). Enjoy the Cellar Open House each evening between 6:10 and 6:35 (3:40-4:05 on Sundays).

“Patricio Contreras’ guitar gently weeps”

—The Seattle Times

2120

The Founder’s Roomis the perfect place for celebrating birthdays and anniversaries as well as hosting special business gatherings of 6 to 14 people


“Unforgettable! So thankful to have this national treasure in my backyard.” —Patrick Halstead

“The meal of our lives at The Herbfarm.”—Steve Seres

“Truly a dining experience like no other.”—Louise Smith

A welcoming fire awaits you.

See PrivateDining Options


22 23

How a few chives grew into The Herbfarm Restaurant

With a few pots of herbs, Bill and Lola Zimmerman started an adventure that now spans over 40 years.

23

ONCE THERE WAS A TIME when Bill and Lola Zimmer-man purchased an

old farm near Fall City, about 30 miles east of Seattle. Back in 1974, Lola found her-self with some extra chives. She put them along the road and posted a little sign, “Herb Plants for Sale.” People stopped to buy them. In the following years, Lola grew extra herbs on purpose. Bill built some greenhouses. The little herb nursery flowered.

A restaurant in a garageIn 1985, the Zimmermans’ son, Ron, changed careers. He and Carrie Van Dyck, his wife, joined The Herb-farm in early 1986. That winter and spring they

worked to remodel part of the farm’s garage into a little country restaurant. The educational luncheon program serv-ing a 6-course meal opened on May 25, 1986. Ron was the chef in those early years and Carrie was the host. The Herbfarm received excel-lent reviews. The dining room was always full. The restaurant’s fame continued to grow. It garnered cov-erage in every national culinary magazine. During the autumn of 1996, Ron and Carrie built an addi-tion to the restaurant that housed a spacious new kitchen, chef’s office, underground wine cellar,

and much-needed new dining space.

Fire and ashes

On a dark Monday night, January 6, 1997, a fire ignited by an electrical

short broke out around 8:30 in the evening. When the volunteer fire department arrived, there was no water in the fire hydrant.

Start all over againThe Herbfarm Restaurant and

offices were a total loss that night.

Months of plan-ning and daily meet-

ings consumed Ron and Carrie’s time.

“Temporary” quartersRon and Carrie ran the restaurant for a while from a large tent they built on the farm, taking

the dishes each night to another city to wash. Later they moved to temporary quarters inside of the Hedges Cellars winery in Issaquah, Washington. For the next two years, the restaurant operated within the winery while work commenced on the new Herbfarm Restau-rant, 20 miles from the original site. During this time, Bill and Lola raised fruit and vegetables for the restaurant. Bill took ill, but saw the new restaurant almost completed. On the day he died, the doves cooed all day at the farm. He was buried with a sprin-kling of restaurant ashes from his beloved herb farm.

A new beginning On May 25, 2001—15 years to the day from the original opening—The Herbfarm Restaurant dedi-cated its new quarters. Four hard years had passed since the fire, but the key staff remained intact. The new building included pieces from the original farm. Ron and Carrie transplanted fruit trees, berries, and herbs to the new land. The farm tractor

broke the soil on a new beginning, con-tinuing the relation-ship with the earth that Lola had loved and fostered before. Lola passed away, quietly pleased to have seen The Herb-farm grow from her

pots of chives to a restaurant in a garage and finally to one of America’s

most-celebrated dining events. Sometimes even a few chives can shape the future.

Watch Video Historyhttp://bit.ly/HFHistory

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THE ORCHARD HOUSE surrounds you in warm and flattering tones, accented by the richness of burnished walnut. The suite’s magnificent four-poster king-size bed is fitted with Italian linens for caressing comfort. French doors open to reveal a private deck and seating area with inspiring views. Wi-Fi lets you connect to the world. Or not. The Orchard House gives you two seating areas. One showcases a marble and walnut fireplace. The other is ideal for snuggling up with a good book. Amenities include a romantic soaking tub for two, spacious separate shower with pulsating jets, fluffy robes, and a fully accessible bathroom fashioned from rich Italian marble. The entire suite is embellished with paintings, and sculptures collected from around the world. The Orchard House Suite $375 Sunday-Wednesday $450 Thursdays. $579 Fridays, Saturdays, Holidays

The Herbfarm Suites offer warm & spacious luxurymere steps from the restaurant

Relax in another world …

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The Orchard House Suite

The Herbfarm offers two luxury overnight suites. The suites overlook the Kitchen Cutting Gar-dens with impressive views of Mt. Rainier. Both suites have been recently completely refreshed.24


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Relax and slumber in a welcoming country oasis

Luxurious escape . . .

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The Herbfarm’s Herb Garden Suite is closest to the restaurant and offers enchanting views of the res-taurant, Kitchen Gardens, and magnificent Mount Rainier from its private deck.

THE HERB GARDEN SUITE evokes a trip to the European countryside. Overstuffed chairs and couches (one hiding another bed) invite you to settle in and relax by the fire. The suite features a king-size sleigh bed in shades of ivory and platinum. Wrapping the fireplace is a warm pine surround, home to your entertainment center. A built-in pine armoire opens to a walk-in closet. The large bathtub for two awaits to soothe you after a day of exploring the local wineries, while a separate shower is enclosed in etched glass. A European towel warmer hints at indulgent rubdowns in the marble bathroom, rich with sumptuous art-glass sink, twinkling beveled mirrors, and flattering, romantic light that makes you feel good.

Herb Garden Suite $375 Sunday-Wednesday $450 Thursdays. $579 Fridays, Saturdays, Holidays

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www.theherbfarm.com

The Herb Garden Suite

Beauty in stone, glass, wood, and fabrics

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Enjoy art, beauty, and recreation when you dine or stay at The Herbfarm

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Pieces by the great Canadian Haida artist, Bill Reid, grace the grounds

Exuberance overthe herb gardens

Enjoy the Sammamish River Trail that meanders by The Herbfarm

Unwind at the spa

Indulge in body treatments & massage

The Herbfarm Restaurant’s Romantic Overnight Suites are located within the Willows Lodge next to the Sammamish River east of Seattle. The landscaped grounds hold a wealth of discoveries, including art and sculpture from noted

artists. You’ll love strolling through The Herbfarm Kitchen Gardens enhanced by a dramatic, long-valley vista culminating in lofty Mt. Rainier. The Herbfarm and the Romantic Suites also put you mere steps

from remarkable walk-ing, jogging, and biking on the Sammamish River Trail, which runs all the way to Seattle. After a day’s activity, enjoy rejuvenating mas-sage, hot-stone therapy, and beautifying Carita® treatments at the Spa at Willows Lodge. A visit to The Herb-

farm lets you blend renewal, sophisticated country charm, and unforget-table dining. From the bucolic bustle

of summer to the tran-quil times of winter, The Herbfarm Restaurant and Romantic Suites offer a deli-cious and memorable getaway—in the country—just minutes from Seattle.

Golfing, wine tasting, strolling, fishing, jogging, and biking are just some of the recreational opportunities.

In the heart of the WoodinvilleWine Country

Antinori began in Washington by crafting his Col Solare here, too. Come and join the fun!

In 1923, Seattle lumber baron Frederick Stimson built a country home and hunting lodge in the Sammamish Valley east of Seattle. His manor

house survives on the grounds of Chateau Ste. Michelle, one of America’s leading wineries. These days, the duck hunting in the valley has been replaced by hunting for fine wines. Within a couple of miles of The Herbfarm are more than 145 wineries. The New York Times named DeLille Cellars “Winery of the Year.” Columbia Winery has been instrumental over the last 30 years in introducing new grape varietals to the state. Master of Wine, Bob Betz, crafts big reds at his Betz Family Winery. Ernst Loosen comes twice a year to create “Eroica,” a marvelous joint venture Ries-ling. Italy’s Piero

More than 145 wineries are near The Herbfarm.

Peacock,Chateau Ste. Michelle

SOME of the145 NEARBY WINERIESWINERY DAYS HOURS TELEPHONEChateau ste. MiChelle daily 10-5 425-488-1133ColuMbia winery daily 11-6 425-482-7490

brian Carter Cellars daily noon-5 425-806-9463delille Cellars daily noon-5 425-877-9472

januik/novelty hill daily 11-5 425-481-5502

Martedi wines tues-sun noon-7 425-418-4999sparkMan Cellars daily 1-6 425-398-1045savage graCe sat & sun 1-5 206-920-4206gorMan winery Mon-sat noon-6 206-351-0719

Forgeron Cellars Fri-sun noon-6 425-242-8872

jM Cellars Fri-sun 11-4 425-485-6508

Matthews estate daily 12-6 425-487-9810

betz FaMily winery private only 425-861-9823

Mark ryan daily noon-5 425-415-3865eFestē daily noon-5 425-398-7200

pepper bridge winery daily 11-5 425-483-7026darby winery thur-Mon 11-5 425-233-7879

poMuM Cellars sat-sun noon-5 206-362-9203

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GIFT CERTIFICATES

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Frequently Asked QuestionsHow far in advance do I need to make a reservation?Make a reservation at any time up to 6 months in advance. Unanticipated cancellations can also mean there may be a last-minute table available for you, too.

How do you accommodate special dietary needs?Let us know of any allergies or dietary concerns when you make your reserva-tion. With notice, the chefs can prepare substitutions to satisfy most dietary needs. Please keep in mind that since we cook only with in-season foods from the Pacific Northwest, each menu is designed as a progressive “story” in 9 courses. It might be challenging, for example, to create an interesting 9-course vegan menu during the winter “Super Cattle in Seattle” cycle.

What is the dress code?We want you to be comfortable. Dressy casual is the norm. Ties and

jackets are not required for men, but are certainly not out of place.

Can you seat a single diner?Absolutely! Our nightly European Common Table accommodates parties of 1 to 3 at a table seating 6 to 9 people. This is a unique opportunity to meet people of similar interests from around the country and world. This table is often the last to leave each evening.

What is the cancellation policy?Reservations at The Herbfarm are like having tickets to an entertainment or sporting event. You are guaranteed a spot on the night of your reservation. At the time of your reservation, we take a $50 per person deposit. The balance will be charged the night of the event. A full refund is given if you cancel prior to noon on Monday of the week of your dinner. With less notice, the deposit is forfeited. Of course, you may always send others in your place.

Do you offer gift certificates?Absolutely. Each is personalized and custom crafted. See top of this page.

The herbfarm GifT CerTifiCaTe

The gift they’ll delight in twice...Think of our gift certificates

as the gift that is given twice—first when the happy recipients open it and then, later, when they redeem it for the dining experi-ence itself. More than likely, they’ll thank you more than once! Herbfarm gift certificates may be purchased as “Dinner for Two/Four” etc., and come without a printed dollar amount. Certificates are also available in any dollar amount to apply toward dinner or lodging at The Herbfarm.

Let us help you plan and host your group events and private parties. The Herbfarm

offers you a unique and celebratory evening with a level of food, wine, and ambience simply not available in a catered situation. The Herbfarm’s private “Founder’s Room” seats up to 14 and is available on any service evening or on other days by prior arrangement. Our intimate

“Chef ’s Study” can accommodate up to 8 guests in a library overlooking the main dining room. For groups of 15 to 80, you may also book the entire restaurant. This is ideal for business

“thank yous” and important personal milestones. A number of nights are set aside for private bookings. We are happy to work with you on dates and details that will ensure the complete success of your memorable event.

Business entertaining, family milestone, or wedding at The Herbfarm

Host the Most Memorable Event

Information on special din-ners, classes, and events is

either posted on the website or announced via occasional e-mails. Most classes & events are announced only via e-mail. To stay informed, sign up on our website: theherbfarm.com.Facebook: The Herbfarm. Twitter: @herbguy.

Get inside info via electronic updates

Information/Reservationstheherbfarm.com425-485-5300

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124th

NE 145th St.

132n

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SR 2

02 W

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EXIT20

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WOODINVILLE

Unwind in the Romantic Suites

Chateau Ste.

Michelle

Local Directions

In the WOODINVILLE Wine Country • Woodinville, WA • U.S.A.

Follow The Herbfarm on Facebook for up-to-date

menus and current activities.

Holly-wood School- house

NE 143rd St.

On 145th Street east of the Chateau Ste. Michelle winery & west of the Hollywood Schoolhouse Wineries, 35 minutes from the Seattle-Tacoma International Airport, Washington State, USA

14590 NE 145th StreetWoodinville, WA 98072 U.S.A.Phone: 425-485-5300Facebook: The HerbfarmTwitter: @herbguyemail: [email protected]: www.theherbfarm.com

ProprietorsRon Zimmerman and Carrie Van Dyck

CuisineSeasonal Pacific Northwest

Days OpenThursday to Sunday dinner.Reservation office open daily, 10-5 Pacific Time

Pricing9-course dinner includes 5 matched wines, cellar open house, garden tour, nightly food & wine talk & romantic guitar.$225-$285 per personplus service and tax,

depending on theme & day.

Dress Dressy casual

Reservations Required

Special FeaturesOvernight suites, private dining rooms, classical guitarist, European Common Table for single travelers and couples, bocce ball court, pet pig feeding, kitchen gardens, farm/orchard/apiary, 5,000-selection wine list, nearby wineries & recreation.

Credit Cards Amex, Discover, Visa, MasterCard

Wood-burning oven for primal cooking

Chef Chris Weber

Beautiful dining

Fresh florals changeevery week

Herbfarm 2016 Brochuretheherbfarm.com/pdf/CurrentBrochure.pdfHerb-Crusted Saddle of Jeff Roger’s...

Documents

Transcript of Herbfarm 2016 Brochuretheherbfarm.com/pdf/CurrentBrochure.pdfHerb-Crusted Saddle of Jeff Roger’s...