Spirit of The Herbfarm Restaurant A Cookbook and Memoir: With More Than 100 Recipes, Tips, and Techniques from America's First Farm-to-Table Restaurant
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Paul Zimmerman (1948–2023) and his wife, Carrie Van Dyck, converted a garage on his parents’ farm east of Seattle into a small restaurant in 1986. The initial twenty-four-seat affair served a prix fixe, six-course luncheon or nine-course dinner using only local ingredients. Soon, The Herbfarm received rave local and national press. Multi-page articles listed it as one of the top fifty restaurants in America. In 1997, a fire destroyed the restaurant. Ron and Carrie vowed to make its replacement even better. Through many trials and delays, they rebuilt. In 2001, they became one of forty-nine AAA five-Diamond restaurants in America. This is Ron’s memoir of those days of struggles along with 150 pages of Herbfarm-inspired recipes and culinary ideas.Dr. Sinclair Philip is the former co-owner, operator, and wine director of Sooke Harbour House Hotel and Restaurant, which was named the Best Restaurant in the World for Authentic, Local Cuisine by Gourmet and Best Restaurant in Canada by the Globe and Mail. Philip is the recipient of the Governor General of Canada's Nation's Table Award for Mentoring and Inspiration and he is a member of the British Columbia Restaurant Hall of Fame. He is the cofounder Slow Food Canada and former vice president of the Southern Vancouver Island Mycological Society.
"This is a story about following your dreams and opening a restaurant where every strand of your DNA is woven into the very fabric of the place. It’s a story about disaster and rebirth. About discovering nature, seasonality, and the local bounty of the earth. But more than that, this book offers a glimpse into the genius and forward thinking of Ron Zimmerman. Ron was a man of endless curiosity, was inspired by nature, and one who embodied the warm hug of the service industry. The restaurant that he and Carrie built—The Herbfarm—is nothing short of iconic and legendary. This captivating and informative book is a must own for chefs and cooks across the world as there is no doubt that through it, the influence of Ron will live on forever." <b>—René Redzepi, chef and co-owner of noma</b><br /> "Ron, Carrie, and I were culinary pioneers together in the Seattle area at a golden moment, along with a host of talented, quirky, smart, gifted people. Most of us have stayed the course, devoted to local and seasonal ingredients and more, yet I think that Ron and Carrie have shone most brightly with their dedication to perfection, and their individual generosity to each person who crossed their threshold and sat at their table. As I read what Ron has written, memories and flavors flood my consciousness. You must get this book, learn, laugh, and cry with it as I have, then take it to your kitchen. It is an inestimable gift. Merci, Ron, whom I cannot consider thinking of without Carrie." <b>—Susan Herrmann Loomis, author and cooking school proprietor, On Rue Tatin </b>(www.onruetatin.com) <br /><br /><b>Praise for The Herbfarm Restaurant</b><br /><br /> “The Northwest’s most-celebrated restaurant; the ultimate expression of the Northwest’s bounty.” —<i>Frommer’s</i><br /><br /> “A must experience. The fastest five hours you’ll ever experience.” —<i>Best Places Seattle</i><br /><br /> “An unparalled dining event.” —<i>Seattle Times</i><br /><br /> “Best Washington Dining” —<i>Northwest Palate</i><br /> “Best Overall Restaurant” —Editor’s Choice: <i>Where Seattle</i><br /> “Top 50 Restaurants in the World” —<i>Travel-Leisure</i><br /> "America’s Top Restaurants" —<i>Zagat</i><br /> “Top 50 Restaurants in America” —<i>Gourmet</i><br /><br /> Fine Dining Hall of Fame —<i>Nation’s Restaurant News</i><br /> Award of Excellence — <i>Distinguished Restaurants of North America</i><br /> 4 Stars —<i>Mobile Travel Guide</i> <br /> 4 Stars —<i>The Seattle Times</i><br /> AAA 5-Diamond Award — One of only 49 in 2022
Produktdetaljer
Om bidragsyterne
Paul Zimmerman (1948–2023) and his wife, Carrie Van Dyck, converted a garage on his parents’ farm east of Seattle into a small restaurant in 1986. The initial twenty-four-seat affair served a prix fixe, six-course luncheon or nine-course dinner using only local ingredients. Soon, The Herbfarm received rave local and national press. Multi-page articles listed it as one of the top fifty restaurants in America. In 1997, a fire destroyed the restaurant. Ron and Carrie vowed to make its replacement even better. Through many trials and delays, they rebuilt. In 2001, they became one of forty-nine AAA five-Diamond restaurants in America. This is Ron’s memoir of those days of struggles along with 150 pages of Herbfarm-inspired recipes and culinary ideas.Dr. Sinclair Philip is the former co-owner, operator, and wine director of Sooke Harbour House Hotel and Restaurant, which was named the Best Restaurant in the World for Authentic, Local Cuisine by Gourmet and Best Restaurant in Canada by the Globe and Mail. Philip is the recipient of the Governor General of Canada's Nation's Table Award for Mentoring and Inspiration and he is a member of the British Columbia Restaurant Hall of Fame. He is the cofounder Slow Food Canada and former vice president of the Southern Vancouver Island Mycological Society.