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A meal at Saison is a slow burn through the night. Flavors are clean and light. A soft salinity brushes some plates like an ocean mist. Smoke wafts throughout. Imparts of faint bitterness. Tight concentrations of umami. Sometimes a funk. And always the striking dash of herbs. The fire is the heart, the essence and purpose. Singularity.
Follow the embers to the wild and the pure.
To get away – seclusion, slow time, and the freedom to work. To explore the land and work within its bounty. To be inspired by the physical connection to food and walk amongst it – on the farm, into the green. Down to the beach: currants on the slant, stonecrop along the shore, and sea lettuce beneath the waves. Spot prawns swim just beyond. Five chefs ride the ferry into a new land of possibility.1
Sean Brock saw a realm of smoke. John Shields catalouged the environment and found plants in full blushing bloom. Dotting the bay, fishing boats must have piqued Jason Fox’s curiosity for the waters below. Kobe Desramaults, too, thought of weeds and herbs – and the dairy of such diets. And with its salty breeze and clear air, Lummi Island must have reminded Kyle Connaughton of Hokkaido. For Blaine Wetzel, it is merely home.
