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Happy March to you – the month spring officially begins!
This is the time of year where I start looking forward to the longer and warmer days to come. The start of this season also brings a new bounty of crops from local farms, and we're excited to share them with you. When you join us for a farm-to-fork experience, you are supporting our community farm(ers) most located less than 20 miles of us, and many that we have worked with for over a decade.
When you stop into the restaurant, one of first thing you will see is a map pinpointing where we source our vegetables, cider, cheeses and other ingredients. Our team will often label where specific crops on our menu were sourced from. It's a fun story to live and to share.
After enjoying winter vegetable staples such as squash and kale, we're eagerly anticipating the arrival of overwintered crops. When root crops like beets, carrots and turnips are left in the ground, the cold temperatures cause a phenomenon known as chill-sweetening, where the plant converts starches into sugars to help protect the crops from freezing leading to the sweetest, most flavorful greens and raabs of the year.
Thank you to all of you who took a moment to show appreciation for our employees left a review of a visit—we have shared these with the team. I care very much for the staff I get to work with day in and day out and always strive to support, teach, and grow with them.
With St. Patrick's Day (March 17th) and Easter (April 9th) quickly approaching, we invite you to take advantage of some of our great room specials and enjoy some of the fun and delicious things happening in the Fireside. Whether you're looking for adventure or just want to relax, we have something for everyone.
We hope to see you soon at Port Ludlow!
Cheers,
Dan Ratigan
General Manager
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