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.

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 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!

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. 🐟🦀🦪🦐