Skip to main content
Advertising

Picture This

Seattle Times photographers offer a glimpse into what inspires their best visual reporting.

July 31, 2014 at 11:51 AM

  • Share:
             
  • Comments (0)
  • Print

The Herbfarm restaurant


ERIKA SCHULTZ / THE SEATTLE TIMES

LEFT: The Herbfarm's chef Chris Weber grew up in upstate New York and graduated from Rhode Island's Johnson and Wales Culinary Institute. When Weber became The Herbfarm chef, he was the youngest leader in any AAA Five Diamond restaurant in the United States. RIGHT: During The Herbfarm's "Nine Songs of Summer" menu, the first course "Our Woodinville Farm," featured a smoked vegetable broth with tomato, radish, zucchini, squash blossom, omelet from their hens and Gloucester Old Spot Country Ham.

ERIKA SCHULTZ / THE SEATTLE TIMES

LEFT: Carrie Van Dyck, center, talks about edible flowers and herbs during The Herbfarm's pre-dinner garden tour in Woodinville. RIGHT: The Herbfarm restaurant in Woodinville houses two pot-bellied pigs- Basil and Borage.

ERIKA SCHULTZ / THE SEATTLE TIMES

LEFT: The Herbfarm restaurant grows Pellegrini Beans at their farm in Redmond, Wash. RIGHT: During The Herbfarm's "Nine Songs of Summer" menu, the second course "San Juan Cove," featured Washington coastal albacore tuna, seaweed noodle frond, pickled oyster, clams, clam and lemon thyme emulsion and borage.

ERIKA SCHULTZ / THE SEATTLE TIMES

LEFT: During The Herbfarm's "Nine Songs of Summer" menu, the third course "Neah Bay," featured lavender-smoked, slow-roasted salmon, new-dug potatoes in tempura, crush carrot, Olympic foothills saffron and new garlic sauce. RIGHT: Dusk falls on The Herbfarm restaurant in Woodinville, Wash. The restaurant offers nine-course dinners matched with five or six wines based around the seasons.

For more photos, visit the gallery.

Read Providence Cicero's experience dining at The Herbfarm.

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►