Take Part in an Exciting and Magical Culinary Experience

The Herbfarm in Woodinville is much more than a mere restaurant. It is a destination. A destination where one doesn't just show up to enjoy a simple meal, but to take part in an exciting and magical culinary experience.

Over the course of five hours, this experience takes you through a themed nine-course meal by accomplished Executive Chef, Keith Luce, who joined The Herbfarm in October of 2007. With past experiences that include working in Michelin 3-Star restaurants in France and Italy, and previously being recognized as one of America's "Top 10 Chefs" by Food&Wine and "Rising Star Chef of the Year" by the James Beard Foundation, Luce and the rest of his team make up an impressive group. With dinner served just once nightly, the staff's efforts to get it all right shines through and is proven well in the five to six exquisitely paired wines that accompany the grand meal.

The enchantment begins upon approaching the establishment, reminiscent of a fairy-tale cottage complete with red shutters, green trim, and greenery abundantly surrounding the yellow stucco building. Once inside, the full transformation sets in as you step into a world where a 3,000-pound terra cotta fireplace dating back to 1910 greets you. Every inch of the building displays details big and small: elaborate dĂŠcor, eclectic artwork, interesting little knick knacks that each seem to carry a story of how they came to be there, a story in the life and travels of The Herbfarm owners Ron Zimmerman and his wife Carrie Van Dyck.

With dinner service at 7pm, I arrived 30 minutes earlier; in time to be treated to a pre-dinner tour of the herb garden led by Van Dyck. Van Dyck shared the remarkable history of the restaurant, and led the group on pathways of hazelnut shells through the gardens, where herbs are harvested for the use of the restaurant. She introduced us to the scents of zucchini flower, French tarragon, chocolate mint, and provided us with snippets of chive blossoms and fennel flower to taste as a precursor to our Great Northwest Barbeque-themed meal. The last stop on the tour was a visit to the restaurant pets, Basil and Borage. The two potbellied pig brothers happily run around their pen enjoying frequent visits from patrons who are often prepared with little feeding kits of carrots from The Herbfarm staff.

Once back, the waitstaff promptly seated everyone in the main dining room, some at communal tables and others at their own. I sat down at my own comfortable booth and delighted in the display before me. A brass figurine of a little mouse sitting on a triangle of cheese held my place card while crocheted doilies acted as place mats. Small flowers were tucked into linen napkins, a tiny lamp was lit, a teeny vase holding sweet little flowers sat, a full set of flatware was laid out with five crystal wine glasses, and a silver water goblet completed the table. In combination with the soothing strum of the guitar by Patricio Contreras, it was like a seat at a royal table.

Immediately, a server came around with a choice of raspberry or blueberry elixir as an addition to a healthy pour of a Pacific Rim Columbia Valley Sparkling Riesling; the combination of which was deliciously invigorating. The first course came in a trio - Waterside Picnic. A bite of Puget Sound Clam Dip was plated back in its shell with a chive blossom to top it off, delicate Yukon Gold potato chips and dried seaweed chips dusted with housemade Dabob Bay Sea Salt. Two miniature cups sat beside the clam. One cup held a clear, mild tasting tomato gelatin with Dungeness Crab and Quinault Indian Smoked Wild King Salmon Caviar. The other cup encompassed a local Lake Washington New Orleans-Style Crawfish Gumbo with a crawfish claw on the side. The effect of all three was enthralling from the visual to the delectable tastes of each.

During the first course, the owners Zimmerman and Van Dyck came out to introduce themselves and the staff, while Luce explained the dinner he had prepared. He provided background of how each dish incorporated the theme of the night, and how the newly built true wood-fired oven and grill was used in the process.

Impressively moist and subtle mini loafs of cornbread with a great peppery embellishment from Serrano and Padrone peppers were brought out with a honey-oat bread rustique. Spread with the hand-churned Herbfarm butter, chives and nasturtium, this made for a dangerous combination. The temptation to have one's fill of these items alone was a powerful one.

The Corn and Tomatoes, corn soup (an Herbfarm classic) had a silky smooth creaminess accompanied by a bit of smokey roasted red peppers, lightly salted fava beans, a few slices of baby corn, and a warm and crunchy slice of a fried green tomato.

Next, was the Garden Pot and Yellow Purse - wood smoked Sekiu Coho Salmon was pulled apart and stuffed in a zucchini blossom with a North Carolina style barbeque glaze and tarragon leaves. With every bite I savored the fresh herbs and flavorful salmon. A pastry shell shared the plate filled with duck egg custard, carmelized onions and baked zucchini. Blanched cherry tomatoes with chives and arugula flowers allowed sweet bursts of tomato to join the light and crispy pastry with a warm and creamy filling.

All throughout the meal, the wealth of information each staff member possessed never ceased to amaze. Most notably on this particular night was sommelier Michael Kaminski, who not only provided information on each paired wine, but also shared his self-prepared non-alcoholic concoctions. The first of many throughout the night was a strong spearmint tea with elderflower, the result being a refreshing and light drink equally fulfilling in taste as it was in the bright, herbal aroma of it.

The Herbfarm's version of Pork and Beans came out as a beautifully grilled, smoked and then braised Berkshire pork belly, glazed with a huckleberry barbeque sauce and a side of maple-glazed flageolets beans cooked for hours with housemade country sausage.

For the main dish, Barbecues Pastured Lamb - a grilled double lamb chop was prepared crusted with hazelnuts and lavender with a plum and tomato relish. Braised lamb pave sat alongside pickled beets and a duck foie gras, wild mushrooms spoonbread.

Following was a cheese plate with River's Edge Oregon Coast Chevre cured in smoked maple leaves with crispy red wine toast and bee balm-infused Herbfarm honey. A Parfait Soiree - a shisho-santa rosa plum and lime basil-golden honeydew parfait was served to cleanse the pallet before a dessert medly arrived.

The three-part dessert began with a taste of lemon verbena-bartlett pear cobbler and bay leaf ice cream, proceeded to a rose geranium-native berry shortcake and then to a rosemary-smoked paprika chocolate pudding pie - The Herbfarm calling this Ardor for a Late Summer Day. Each gave off an herb essence upon the first bite that was initially unexpected, but instantly well enjoyed.

At the end of the meal, a wide selection of coffee and tea (including an assortment of fresh herb leaves from the garden) was available. A Selection of Sweet Treats provided just that. This small try included a mimosa truffle, a miniature mint chocolate chip cookie and more to finish it off.

With each meal priced between $179 to $195 per person plus tax and service, this may seem steep for many. But an unforgettable meal with remarkable service creates an impressive experience, making this nationally acclaimed jewel of a destination worth every penny.

The Herbfarm
14590 NE 145th St
Woodinville, WA 98072
www.theherbfarm.com
(425) 485-5300

Woodinville Restaurants