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5 lessons in extreme locavore dining | KPLU News for Seattle and the Northwest September 1, 2012

Posted by sandyclaus in Food Culture, Politics.
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But it turns out flowers are common fare in extreme locavore/organic dining. That’s the first thing I learned at the Herbfarm restaurant and gardens where I went to explore how chefs there make the restaurant’s strict locavore, organic dinners.

The Herbfarm’s current menu – the“100 Mile Menu” – means the ingredients have to come from within a 100-mile radius of the restaurant located in Woodinville. They’re so serious about it that they make their own salt from seawater and replace citrus ingredients with another acid such as verjus.

via 5 lessons in extreme locavore dining | KPLU News for Seattle and the Northwest.

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