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The Herbfarm at the Culinary Fair & Expo

Inside the small garden plot behind The Herbfarm restaurant in Woodinville, Wa., the host calls out to the slowly meandering crowd and tries her best to project her voice out to the stragglers. “If you can eat the leaves, you can eat the flowers,” she says loudly, while holding a basil bunch in her hands and standing on the wall of a raised garden bed.  

  

She is addressing a very well-heeled crowd of about 50 people, all of whom are walking through the garden and carrying cocktails, grinding said heels into fine gravel walkways and listening intently over the background music from an ongoing wedding. It’s not the typical preamble to a nine-course dinner in a formal dining room, but the introduction to the gardens is meant to both educate and set the tone for an extraordinary dining experience. 

  

Both the gardens and the dinner are the brainchild of Ron Zimmerman and his wife and partner, Carrie Van Dyck. The gardens are the living muse for the kitchen at The Herbfarm, the now-25- year-old restaurant that has received global accolades over its many years in business.  

  

For four nights a week, a themed menu—this years menu titles include “The Mycologists Dream” and “The Herbal Atelier”—with nine courses and five beverage pairings is served. These menus are strictly derived from local ingredients, farms and gardens, including both the herb garden on site and another five-acre farm located across town.  

  

For dinner, guests arrive early for a tour of the gardens before being seated in a formal dining room full of antiques, bric-a-brac and family heirlooms collected by Ron and Carrie over the years. While dinner is a long, evening-encompassing affair, the night tends to move quickly. The entire staff is introduced, guests are encouraged to get up and move about between courses (either for a quick round of bocce or to feed the pigs out by the garden) and soon enough, a small dessert plate is set down with meringues, pate de fruit and a cup of chicory root ‘coffee’ and it’s time to go. Time flies when you’re having fun. 

 

Fortunately for us, The Herbfarm Chef, Chris Weber, will be serving herbal delicacies from the restaurant grounds on Saturday night at the Culinary Fair and Expo. Be sure to stop by, have a chat and learn about the amazing history at this restaurant, and the inspiring resume of this young, impressive chef.

 

About The Herbfarm

 

Since 1986, The Herbfarm has promoted the foods of the Pacific Northwest through its nightly 9-course dinners. Begun before “farm-to-table” was even coined, the restaurant totally rewrites its menu every 2 or 3 weeks to showcase foods from its own 5-acres as well as the forests, farms, and waters of the Northwest. Inherent to The Herbfarm’s philosophy, is that what comes from here is every bit as good as anywhere in the world. If it doesn’t originate here, it isn’t simply isn’t used. Diverse and organic, the Herbfarm grows over 100 field crops, harvests its own eggs, maintains beehives, and raises Gloucester Old Spot pigs. Notable crops include naturalized plantings of the native Nodding Onion, Pellegrini Beans (rescued from the last 11 beans known), the Ozette Potato of 1792, and the ancient field corn that the Abenaki tribe introduced to the Pilgrims in the 1600’s. Produce is harvested and delivered to the restaurant kitchen daily.

 

The Herbfarm is located at 14590 NE 145th Street, Woodinville WA, www.theherbfarm.com

 

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