Lane's Creative Director Joff Casciani Explores California And The Pacific Northwest
Another great find in Seattle was our trip to Bateau. Chef Renee Eriksson is demonstrating the farm-to-table principles that the Northwest is so well known for. Farm-to-table is when a restaurant's food comes directly from farms that they are working with, ensuring the freshest produce hits your plate. It’s the most tasty way of serving up dinner and it cuts out the unsustainable and unnecessary distribution of food. When farms and chefs work together, they can create menus that are focussed on seasonal produce, served at its peak taste and nutritional value. It also presents a great opportunity for farmers to grow unique and biodiverse crops that are nutritionally rich and that taste fantastic, rather than generic and often tasteless veg that is peddled by the supermarkets.
La Ferme Des Anes
Bateau have taken it one step further and invested in their own farm. A growing trend in serious restaurants, they have invested in land on nearby Whidbey island, a beautiful small island about 30km north of Seattle.
While the restaurant specialises in beef, the vegetable dishes were some of the things that really stuck out. Direct from their own farm, as opposed to to being kept round the country in warehouses by supermarkets, the veg emphasises fresh, biodiverse varieties. A simply dressed warm radish salad was an absolute stunner. Whilst this place serves a fantastic steak of the best possible husbandry, if you want to know how vegetables should taste like, they are just as good at that. No corporate food here, keep up the good work.