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Inspired stories about wine and taste makers.
by L.M. Archer, FWS | Bourgogne ML
Slouching Towards Lummi Island
Part 4 of 4: Finding
Your moment of Lummi Island zen.
Life on an island has its own rhythms. Rhythms tied to the tides, the seasons, the people.
People return to Willows Inn on Lummi Island like salmon return to a favored spawning ground – because it’s part of their DNA. Some families return annually, generation after generation, seeking this place to gather, to reflect, to renew.
Chef Blaine gets this. He gets the power of the past, the respect for the present, and the magic of recurring seasons.
His award-winning tasting menus reflect this.
Today’s concoctions include thumbnail sized native oysters from a local sustainable fishery glistening in a delicate juice of farm-fresh watercress, those grilled dandelion stems in shimmering carmelized squid, verdant, just-picked crispy mustard leaves and wild herbs, and some snappy savory shrimp toast, plus those foraged roadside Angelica fronds for dessert. Correct – carmelized Angelica, garnished with pumpkin seeds – for dessert.
So simple – in an evil genius sort of way. Clearly, the Willows Inn at Lummi Island tasting menus require time, attentiveness, and utter devotion to sustainability.
A new way of trying things. Of seeing things. Of tasting things.
People arrive at Willows Inn on Lummi Island because they can. Some stay because they must. Most leave transformed, rough edges of ‘off-island’ life polished smooth, like a shore-worn pebble.
I know I did. Such is the quiet power of this place.
Reid Johnson, Chef Blaine Wetzel & Team – The Willows Inn on Lummi Island
Michael & Ellen | project pc
Carlos & Nathan | SideDish
Copyrighted 2016 by L.M. Archer | binNotes | redThread™. All Rights Reserved.