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.
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