Categories: General
      Date: Oct 19, 2009
     Title: Farm to plate program - all year long

Featuring fresh organic produce grown only miles away!

Kerry Myers and Nick Browne at High Water Farms

Working closely with Chef Mike Holbein, proprietor Kerry London Myers has designed an eclectic menu featuring Northwest specialties with an overwhelming emphasis on fresh and organic products. Also an accomplished glass artist and musician, Chef Mike understands how to match Robin Hood's natural charm and ambience with beautifully plated, creative dishes. One of the best examples of Robin Hood's focus on community and local products is in Chef Mike and Kerry's relationship with Nick Browne, proprietor of High Water Farms located in the Skokomish Valley. About 8 miles away, Nick has dedicated 5 acres of his fileds to provide over 85% of the Restaurant's summer produce.

Everything from spring mix greens, spinach, basil, potatoes, carrots, and winter squash are served fresh from farm to plate, often being delivered by bicycle for an extra sense of community and environmental responsibility. With enthusiasm and pride, Kerry speaks of hand-selecting seeds with her Chef and farmer, saying, "I now have the pleasure of seeing the vegetables we selected served on our guests' plates."

Some of these delicious treats are available now, with the help of our local retreat center Harmony Hill. Discussions on how to continue our "farm to plate" program throughout the entire year are in the works with their team and High Water Farms. Harmony Hill recently added an incredible new green house creating an opportunity for Nick, Robin Hood and the community to enjoy fresh local produce every day, all year long! More information and exclusive details to be announced soon!