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June is one of the most exciting times of year in our kitchen.
As the days grow longer and the farms around us begin reaching peak season, there’s a renewed energy that you can feel throughout Port Ludlow. Deliveries start arriving with more frequency, menus begin changing almost daily, and the connection between our local farmers, our culinary team, and the guest experience becomes even more meaningful.
One of the things that has always made this place special to me is the incredible community of growers, farmers, fishers, and artisans we’re fortunate to work alongside. Many of these relationships have been built over decades, and every season brings new inspiration to the table. From the greens and vegetables coming out of Chimacum Valley to the berries, herbs, cider, cheeses, and seafood sourced throughout the Peninsula, this is truly one of the best times of year to experience what our region has to offer.
At The Fireside, Chef Kyle and the culinary team are leaning fully into the season with menus inspired by what’s being harvested right now. It’s the kind of cooking I believe people connect with most—fresh ingredients, thoughtfully prepared, and rooted in a sense of place.
Of course, June is also the perfect time to slow down and enjoy everything else that comes with early summer here. Mornings on the veranda with coffee overlooking the marina, afternoons on the golf course or trails, and evenings that seem to stretch on just a little longer each day.
I’ve had several guests recently mention how surprised they are that a destination like this still feels so peaceful and undiscovered this time of year. Honestly, that may be one of our favorite qualities about Port Ludlow.
Whether you’re joining us for dinner, a weekend getaway, or simply stopping in to enjoy the view and a glass of wine, we’re looking forward to sharing the season with you.
Cheers,
Dan Ratigan
General Manager
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