The Herbfarm
The restaurant matches nine-course dinners built around ingredients grown on its nearby farmstead with regional wines culled from a 25,000-bottle cellar. Its new chef is Keith Luce, a 39-year-old Long Islander who has migrated westward with stops at Chicago’s Spruce and Napa Valley’s Press. In Woodinville, he has found a community with a love for fine eating and drinking that rivals California’s wine country, but without the astronomical land values.
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From Food & Wine, Jul 2009
“If you like Syrah try a smoky porter such as stone smoked porter from California...” MORE>>
From Food & Wine, Aug 2008
“At The Herbfarm, Jerry Traunfeld made his name with a straight-from-the-garden menu...” MORE>>
Last updated July 2009 lastArticle = 7/2009 and lastAward =
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