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One of the many wonderful aspects of living on this island is that we experience definite transitions to all four seasons. After two months of very warm weather (by our standards) we now enjoy the crisp, clear mornings, balmy afternoons, and cool evenings of Fall. The mix of produce coming into the restaurant reflects the warmer climate of Eastern Washington, and also the cooling temperatures of the island. October also brings us National Food Day, and we've got a challenge for you. Learn more... |
New at the Restaurant
Hazelnut-Finished Pork, that's what's new in the
restaurant! And we're not talking hazelnut encrusted cuts pan seared and finished in the oven; no, we're talking "finished" while the pigs are still eating! Learn more...
"Citrus Caviar" adorns some of our plates this Fall too. Learn more...
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Island Food News
 The battle over labeling of food products containing Genetically Modified Organisms (GMOs) is heating up, even here on San Juan Island.
Elsewhere in the country, major corporations are contributing over half a billion dollars to the campaign to defeat California's Prop 37, the Right to Know Genetically Engineered Food Act.
What's that got to do with San Juan Island? Learn more here...
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Impatiently awaiting the curing of Tails & Trotters prosciutto, Chef Bill has been making Duck Prosciutto in house, and serving it on our Fall menu.
