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.
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.
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.
LEFT: Head sommelier Joey Lopaka, center, talks with guests during the “Nine Songs of Summer” dinner at The Herbfarm restaurant in Woodinville, Wash.
RIGHT: Wayne Prochaska holds an edible squash blossom during the The Herbfarm’s garden tour in Woodinville.
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.
