You’ve heard me talk about Sea Breeze Farm on Vashon Island before. They sell meat, milk, cheese, butter and wine at my local farmer’s market each weekend. I love these guys. Nearly everything they serve in their restaurant on the island is raised and harvested from the farm. I finally made it to the island last weekend to their restaurant La Boucherie. It did not disappoint. It’s part butcher shop, part restaurant and all kinds of fresh and delicious! I was in foodie heaven.

We arrived earlier in the day hoping for a farm tour, but because of the Strawberry Festival on Vashon (which, oddly, didn’t have any strawberries) the ferry delay was too long and we missed out. Here are some pics of the restaurant/butcher shop.

We had the 3 course prix fixe dinner and started with the Pork Rillettes (confit pork belly) with mustard and bread. Need I say more? I love pork…

This is the main course. Campagne sausage with cherries, kale and farro. It was so delicious!

We bought the Boudin Blanc sausages from La Boucherie before we left that night, and recreated the sausage dish at home. Kale, farro, cherries and sausages. Oh, and a bottle of red. Stick it! It turned out beautifully (although my farro was a bit undercooked).

We are really lucky that food raised humanely, organically and in a sustainable fashion is easy to find here in Seattle. I love food, wine and sharing it with friends and family. I could die happy tomorrow as long as I have that.

hori hori dig dig!


Who’s your Farmer?

January 27, 2010

This Fall/Winter I’ve tried to go to the Ballard Farmers Market prepared with a menu (of sorts). A while ago I wanted to make a pork roast but was disappointed that I could only find frozen at the farmer’s market, until I came across the friendly guys from Sea Breeze Farm on Vashon Island. They had a bone in pork shoulder ready to go. Grass fed and local. I couldn’t wait. They also sell homemade butter. What’s not to love?! Sean & I picked up the rest of our ingredients and made dinner with his brothers. The Pork Roast was by far the best menu item. We were all standing around what little leftovers were there at the end of the meal picking at it. I braised it with cider and onions (and stuffed it with lots of garlic cloves). So, so good. On the side we made potato gratin with goat cheese and shaved brussel sprouts.

Matt from SBF showing off his goodies:

Sean and his brother decided to make an upside down pear tart. It was delish!

Sea Breeze Farm also runs a restaurant called La Boucherie on Vashon Island. Everything they serve is grown, harvested and prepared on the property. Dinner here is going to be one of Sean’s Christmas gifts (once I am employed again!). I can’t wait. If you are a Seattelite and in Ballard on a Sunday afternoon you should stop by the Ballard Farmers Market for fantastic fresh, local foods, and cute dogs everywhere!

hori hori dig dig!