By L.M. Archer, Foodable Contributor
No man is an island. But when cursed with winter culinary sourcing challenges, isolated island restaurants endure a true test of faith. Yet up and down the Pacific Northwest coastline, creative chefs conjure up a host of inventive solutions to stave off seasonal stove-side shortages.
Here, some of the Pacific Northwest’s most notable island cooks share their secrets to overcoming the chill of winter sourcing with Foodable WebTV Network:
The rhythm of the seasons, like the tides, adjusts accordingly at Willows Inn on Puget Sound’s Lummi Island. Summer’s languorous, sun-kissed days give way to the lull of winter firesides burnished bright with laughter. As the northern island’s pace slows, so does its schedule. Willows Inn closes on winter solstice each year, reopening in spring.
“But,” as world-renown, award-winning chef Blaine Wetzel emphasizes: “...the menu is dramatically sculpted by the seasons.” Thus, the Willows Inn winter table groans with meat and game such as hog and wild duck. Exotic fruits like quince, medlar, and sorbis entice, as do vegetables “held by the earth” like sweet turnips.
Chef Blaine observes, “The Island has much to offer during all times of the year, but it is important to know when to let the flora rest and when not to pick a berry patch empty. It is as much about picking as it is about letting it be.”Read More