Learn about our region’s rich seafood offerings, and GET A TASTE!
Here are some places to get a taste directly:
Local wild halibut and chips with fresh cut Kennebec fries and house-made tartar sauce. On the menu now through the end of August! Stay tuned for more big changes coming this week.
Osprey Hill Farm-sprouting broccoli, garlic scapes, oregano, marjoram
Oak Meadows – eggs
Cairnspring Mills – Organic Cara club pastry flour
Cedarville Farm – Kohlrabi, Zucchini
Ralphs Greenhouse – Fennel
Vertical Fog – Mixed Greens
Hopewell Farm – beets
Nooksack Blueberries – blueberries
Pure Nelida Farm – Black berries, Raspberries
Cascadia Mushrooms – Oyster mushrooms
Samish Bay Cheese – Vache Cheese
Sea to Shore Seafood – Halibut
Blanchard Mountain Farm – eggplant
If you haven’t cooked seafood at home before, it might feel intimidating at first, but it really is pretty simple! We called on our local friends to share their wealth of knowledge!
Local chef, Samantha Ferraro shares a favorite recipe for Charbroiled Oysters with garlic butter and parmesan
Grilled Bristol Bay Salmon with Corn & Cilantro Compound Butter, from Chef Nick Novello. Check out the recipe and story from our friends at SeaFeast!