Food & Drink

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

By Seattle Mag October 9, 2013


!–paging_filter–pspan class=”st”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.nbsp; /span/p
pspan class=”st”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. /span/p
pspan class=”st”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. /span/p
pspan class=”st”Butstrong the great lengths that George Page goes to to raise animals for meat on their Vashon property/strong has as much to do with quality of life (for both beast and man) and craftsmanship and respect for the land as it does /spanearning any kind of label./p
pAnd while so many restaurants in Seattle market themselves as farm-to-table, the Page’s now-shuttered Vashon restaurant, a href=”http://\/\/” target=”_blank”La Boucherie/a, 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./p
pNow, as promised when La Boucherie closed, strongPage is using the restaurant space to host a series of Thursday suppers /strongshowcasing 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:/p
p~Blanquette de Limoux espelette-deviled duck egg/p
p~Fresh cannellini bean purée with warm farm butter and sage leaf/p
p~Autumnnbsp;spangarden salad with fromage blanc, bacon vinaigrette and roasted squashbr /~Cauliflower apple soup with roasted duck breastbr /~Braised lamb shoulder, yukon gold potato celeriac smashers, grilled broccolibr /~Gala apple clafoutis with vanilla gelato/span/p
pPurchase tickets for tomorrow night’s dinner (or for the dinners on 17th and the 24th) right a href=”” target=”_blank”here/a. You should probably hurry.nbsp;/p


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