Port Ludlow Resort

Steve Shively

How do I support – and savor – our bountiful local farms… let me count just a few of the many ways!

1. The people (and their personalities) are as delicious as their products. Roger and Kevin of Short's Beef are a hoot! Crystie & Keith of FinnRiver are as as dedicated and deep as their herb infused ciders. John is just a big loveable shaggy dog – just like his side-kick farm dog! Knowing the personalities behind the culinary delights on your plate is a delicious part of the adventure.

2. The passion they place into every item produced. Rick with Cape Cleare Salmon knows each and every King & Silver by name ("Smilies"). Karen with Red Dog Farms sells you a tomato starter at the Farmers Market and you almost feel obligated to offer a visitation schedule! Nash is a "proud grandpa" for not only all the veggies he's grown but for the new generation of farmers he's helped inspire and sprout into new Ag endeavors.

3. Partnership is palatable on the plate. When Chef Dan partners with Moonlight Farm for a pig roast, or celebrates a guests market-basket of freshly picked farm stand produce for a custom dinner creation he's genuinely excited to be a part of the whole farm movements "seed-to-savor" cycle. Too many resturants "talk" farm yet quickly reach for the uniformed, and all too often flavorless, factory farmed 4.8 oz. flash-frozen cut of protein or pre-washed, prep cut. salty water infused, substitute for vegetables. Rare is the chef who welcomes the raw natural shapes and sizes, along with the dirt and scales and feathers, and still consistently produces exceptional meals that are sustainable for everyone, EVERYONE, gathered at the feast.

Personality, Passion and Partnership are just three of my favorite reasons I choose to dig-into our regions exceptional farm-to-table efforts! And I salute The Fireside at Port Ludlow's Resort for their on-going efforts to celebrate this bounty!

Steve –