As Farm-to-Table As It Gets: Sea Breeze Thursday Suppers

I once overheard George Page, owner of Sea Breeze Farm, answer a question from a customer at the West Seattle farmers market, and I'll never forget what he said. 

The customer walked up, briefly glanced into the coolers, and then asked Page, "so are you certified organic?" To which Page replied, "we're so far beyond organic, man." The customer walked away without buying anything, but I couldn't help but grin.

Earning the organic label requires special FDA inspections and heaps of hoop-jumping; ask a certified organic farmer if you want to know the nitty gritty.

But the great lengths that George Page goes to to raise animals for meat on their Vashon property has as much to do with quality of life (for both beast and man) and craftsmanship and respect for the land as it does earning any kind of label.

And while so many restaurants in Seattle market themselves as farm-to-table, the Page's now-shuttered Vashon restaurant, La Boucherie, set a higher standard during its short life. It was small and welcoming and the food was always incredibly good, but beyond that, the place served food that was grown with reverence. Food with soul.

Now, as promised when La Boucherie closed, Page is using the restaurant space to host a series of Thursday suppers showcasing their farm-grown meats, fresh butters and cheeses made with milk from island cows and goats, and with produce grown on their Vashon property or by farmers nearby. The six course menu is a relative bargain at $65 (or $100 for dinner with wine pairings). The first dinner is this Thursday (yep, that'd be tomorrow) and the menu's right here:

 

~Blanquette de Limoux & espelette-deviled duck egg

~Fresh cannellini bean purée with warm farm butter and sage leaf

~Autumn garden salad with fromage blanc, bacon vinaigrette and roasted squash
~Cauliflower apple soup with roasted duck breast
~Braised lamb shoulder, yukon gold potato & celeriac smashers, grilled broccoli
~Gala apple clafoutis with vanilla gelato

Purchase tickets for tomorrow night's dinner (or for the dinners on 17th and the 24th) right here. You should probably hurry. 

 

 

 

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