One of my favorite things about this time of year is that we get to start thinking about summer. In hospitality we need to be planning a few months ahead, so even though there is still a chill in the air I'm forced to think about warmer times to come.
We start thinking about menus, and the products we will be getting from our local farmers, which leads us to farm visits and catching up with our farm friends, and coming up with new interesting ways to take advantage of the bounty we have right here in the Chimacum valley and beyond.
This year I am working to expand our amazing Farm Package which includes a nights stay with us at the Inn, self-guided farm tour (with farm dollars to spend) and a four course dinner at the Fireside prepared with the farm ingredients you picked out on your farm visits. What could be more fun than this?
Keep an eye out for this newsletter next month, we will have a link so you can plan your next Farm-to-Table experience.