Being such a small restaurant, we run a pretty tight and efficient crew. How all of these people ended up here, fitting in exactly where they need to, we have no idea, but that is one gift horse we won't be looking in the mouth. We have in this great group of people what corporate strategists call "synergy", but we just like to call it "our damn fine team."
For months now our front of house staff has been putting a portion of their tips each night into a jar in the kitchen labeled "FIELD TRIP FUND". This week, we cashed that jar in and hit the road, headed west.
Our first stop was Finnriver, the wonderful farm and cidery in Chimacum, Wa. There we met with Crystie Kisler, who showed us around the farm and cider operation, and filled us all up with delicious ciders. We recently put their Dry Hopped Cider on tap, and are pleased to announce that we picked up a case of Honey Meadow Cider, which is backsweetened with local honey and infused with lemon balm and camomile, and we all loved it. It won't last long on our drink menu, and they don't make much of it.... Thanks to Crystie and the team for the hospitality!
Right around the corner, we had to visit Spring Rain Farm. We get all of our chicken from them, as well as some greens, and recently duck. Farm manager Molly Fallon took some time out of her ridiculously busy day to give us a tour, which involved lots of happy roaming birds, some very impressive hoop houses full of melons, tomatoes and eggplants, and a Wonka-like collection of berry varieties: gooseberries, currants, boysenberries, raspberries, youngberries and many hybrids in-between! Farm owner John Bellow stopped to say hello as well, with a truck full of rabbits. We've loved doing business with them, love their ethics and products, and really can't wait for their fruit to ripen.
We finished off the evening at Ajax Cafe for live music, bottles of wine, cocktails, dinner and silly hats. It's wonderful working with such great friends, and we're already thinking about the next field trip.