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Chimacum Valley Farm Tasting Tour

As Front Desk Representatives, we frequently send visitors on the Farm Tour Package. When guests check-in, they are given a large basket and Farm Bucks vouchers to spend at three local farms and Finnriver Cidery. After meeting with one of The Fireside’s chefs, their selections are whisked away to be transformed into a special, multi-course tasting menu. Last Tuesday, ┬ámy co-worker Lisa and I had the change to experience the magic for ourselves.

Our first stop by SpringRain Farm and Orchard. A walking tour of this farm is available with advanced notice, but we were happily content with the farm stand. Lemon cucumbers were a fun find and new experience for Lisa. SpringRain also makes jam, the plum-rhubarb caught our attention.



We couldn’t miss the “Bonkers for Broccoli” sign outside Red Dog Farm. Convenient bags were available, along with fresh green beans, stalks of rhubarb, colorful purple potatoes, strawberries, and bunches of basil. Red Dog Farm also carries Mystery Bay goat cheese, a farmstead chevre with a creamy tangy flavor.



Finnriver Cidery is a unique and inspiring place, with a farm, orchard, special events, and a cozy tasting room. We were expertly guided to the limited release Crew Selection Sidra. With its blend of organic bittersweet cider fruit and organic dessert fruit, the Spanish style Sidra has briny notes, a gentle bubble, and a nutty taste. We also had to pick up a basket of Finnriver’s famous blueberries on our way out.


With our basket overflowing, we returned to the Inn to meet with Chefs Aaron and Chris. Two hours later, Lisa and I came back to a delightful seven-course dinner. Each dish was unique and utilized the full assortment of what we brought back, along with a few of their specialties. Our wonderful server Wendy detailed the ingredients as she brought out each course.



The menu featured:

Crab Cake Started with Lemon Cucumber, Tomatoes, and a Goat Cheese Topper


Warm Purple Potato Salad with Pickled Lemon Cucumber, Green Beans, Red Onion, and Cider-Basil Vinaigrette


Tiger Shrimp in a Creamy Bacon Vinaigrette with Fresh Green Beans


Raspberry Granita


Jidori Chicken with a Rhubarb Compote, Oven Roasted Broccoli and a Balsamic Reduction


Spring Greens with Cider Vinaigrette and Currants


Napoleon with Fresh Lemon Curd and Fresh Berries for dessert


The meal was an absolute delight, and we ran out of ways to describe how delicious each dish was! This area abounds with fresh produce, meat, and fruit, and the Inn’s Farm Package Tasting Tour is the perfect way to experience the bounty. The chefs’ creativity and expertise, a beautiful setting, and excellent service made this an experience to savor.

To learn more about the Farm Tour package, please call the Front Desk at 360-437-7000.

Written by: Jennifer Kavanagh



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