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Located 17 miles outside of Seattle, the Herbfarm has become a celebrated destination for seasonal Northwest cuisine. For Chef Traunfeld, a James Beard Award winner, inspiration comes from the restaurant’s own farm and on-site gardens. Angelica flavors the just-picked rhubarb in springtime, and needles of native Douglas Fir might infuse a sorbet. This delicious eggless gratin pairs basil and zucchini. Over 200 of his prized recipes are included in The Herbfarm Cookbook (Morrow Books, HarperCollins Publishers) available through your local bookstore or www.amazon.com.
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