By Teri Williams
This event was island born! It was about community. It was about family. It was about local food and farmers. It was about wine and connecting.
Here is an email I received from Kika Westoff, event coordinator, describing the unique details of the experience:
We’re all getting super excited for our upcoming farm dinner on Orcas! Nate and I were up on the island this past weekend tasting wine with Stephanie and Cole Sisson, meeting with farmers and fishermen who will be providing all the food for the meal and taking final measurements of the beautiful barn with Steve and Mimi who own Morning Star Farm.
Needless to say, Orcas is magical and we’re beyond excited to share this experience with you all!
An additional bonus is that Cole and Stephanie (Doe Bay Wine Co.) were able to connect with seven Chilean winemakers who will attend the event and showcase their wines. The group is visiting the U.S. as part of a tour with their importer, and will serendipitously be in the San Juan’s after stops in New York and San Francisco. Many of these wines have never been sold in the states, so this will be quite the introduction!
Again, we are SO very excited to share this unique dinner with you all and thank you in advance for making your way to the Island!
And, here is the email blast from Doe Wine Company (Let me just say I was sooooo honored and excited to get 2 tickets for the event!):
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This was also about island raised generations coming back to Orcas to showcase and share what they have learned in the world. Both Cole Sisson and Nate Simmons went to school and grew up on Orcas. Nate’s dad, Eric Simmons (good to see ya again!) was the Spanish teacher for Orcas Island High School. The barn was located on Mimi and Steve’s Morningstar Farm where they have raised a family and mentored many interns of farming.
The dinner was so tasty and engaging … this is the only picture I took of the food.
The fresh menu was simple and tempting:
SEA – Dungeness crab, manila clams, seaweed, salmon skin and nori puff. The appetizers displayed on a wood tray at our table built anticipation around the menu and the wine pairings. I sipped a Jose’-Ignacio Sauvignon Blanc 2015.
GARDEN – coal roasted baby root vegetables, local mushrooms, raw milk ricotta & whey. Baby greens, peas, peavines & hen yolk, sourdough bread, farm butter with $ sea salt. A juicy Jose’-Ignacio Maturana: Camermenere 2014 was poured.
LAND – Buried lamb leg and lamb jus, smoked baby carrots, radish, honey and spruce, new potatoes, butter, herbs and garlic. Enjoyed a Jose’-Ignacio Maturana: Cabernet/Syrah 2013.
There were SWEETS served of raw milk panna cotta and strawberries, fresh chocolate cookies. We were so full by this time we had to take a pass on the last course. However, we did go down to the lower level of the barn where all the magic was happening with the food, thanked our food crew, caught a glimpse of the plating of the delicate dessert and wondered what the pairing would be for the finale.
I made many new friends from Orcas, Seattle and Chile and renewed connections with old (and younger) Orcas friends.
I definitely came home full.
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- Aglow, enchanting barn setting for dinner.
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- View of the tasting from the barn loft.
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- Mushroom melody, shrimp delights and smoked pork belly – great paring!
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- Chef Nate Simmons and his partner, Kika Westoff, who made it happen!
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- Ambrosia Chilena Imports showing off winemakers from Chile.
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- Doe Bay Wine Company’s Cole and Stephanie Sisson, introduce the winemakers and welcome guests.
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- Festive and fun, very “Orcas”
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- Winemaker – Bluehands Carignan 2011.
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- Doe Bay Wine Company is located off North Beach Road in the Eastsound Square Building. Go say “hi”.
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- June strawberries! I was “jamming” later that day.
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- Morningstar Farm veggies.
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- Pond overlooks the lush vegetable fields … or is it the other way around?
By Teri Williams
By Teri Williams
So honored to receive the invite and have a chance to check out this new and exciting farm I’ve been watching for many months. I live just around the corner and have been watching the transformation, the newest being the lavender fields.
Orcasong’s mission is to restore the land they steward on Orcas Island using ecologically regenerative practices. Guided by the wisdom of nature, they are committed to local resilience and social change and to advance through holistic education, arts and event programming, environmental advocacy and interwoven farm-based enterprises.
You can feel the mission statement when you arrive. On this day, farmers were working in the gardens and offer big smiles encouraging me to come help harvest fresh vegetables, wander and dream in the flower-filled overgrown garden laid out with purpose and standing proud in the soil. I love the mix, feeding the soul and the body.
By Teri Williams
The liquid can be strained to use in cocktails, and the pickled cranberries can be tossed into salads and stuffings.
toast or leave soft), top with your favorite ricotta cheese, place a dollop of pickled cranberries and finish with a drizzle of honey. A sweet, tart, smooth and tasty treat in minutes!
By Teri Williams
Uncle Bill met me with a big hug and said, “Let’s go!” Off we went on his four-wheeler with duck tape and a jerry rigged gear shift. He was hell bent on showing me all of his property I was listing. What a ride! I heard the history of Bill Carlson’s Waldron at full throttle flying down old dirt roads. I could just see my cousins Mike and Howie back in the day flying down these roads on horseback to get to school. Bill purchased acreage for logging back in the sixties when he was a young buck (he is 79 today). A proud man, he told me of the wells dug, timber harvested and Mail Bay log dump, pointing out the relics of machinery over grown with berry briars, building the family A-frame cabin and clearing fields for cattle. He no longer logs or runs cattle on Waldron, but the memories are fresh in his mind. We jumped pot holes, swerved at the one tractor we passed and down shifted on the downhill run due to the fact the only good brake on the four-wheeler was on his bad side (body strength lost). I was hangin’ on!!
Back at the cabin, Bill says Jay should take me on a tour in the old rusty dodge 4×4, which says “Harvey go now” on the side panel. True to course, you had to coast-start the truck. Good thing it was parked pointing down hill. One brake works, the clutch had a bungee cord holding it together. Jay turned the key, the dash lit up, he popped the clutch and off we went. When asked if I knew where we were going, I said confidently, “Oh ya!.” After all, I just went road trippin’ with Uncle Bill!
Sunday morning found us starting our SV Blue Pearl engine at 10:14 a.m., leaving uncle Bill’s dock. After tea, coffee and watermelon at the A-frame, we headed back to Orcas knowing we would need to return to explore more of Waldron Island.
Fill your blender with 2 cups of chopped parsley, 1 cup chopped walnuts, 3-5 cloves of garlic.
