Eat
T
he Herbfarm offers the ultimate in
destination dining: seasonal, fixed-price,
nine-course meals that draw ingredients
from local growers and wineries. The chef
and owners take ingredient sourcing seri-
ously with dishes like Estrella creamery bea
truffled cheese with desert king figs, and y
and Lummi Island reefnetted sockeye in a
squash blossom with lemon thyme. Reser-
vations and a $50 deposit are required.
Another elegant option: the Barking Frog
Restaurant at Willows Lodge. Executive
Chef Bobby Moore takes care of vegetar-
ians with "beet steak and potatoes" while
meat lovers dig into RR Ranch beef ten-
derloin with gorgonzola cream. Visit during
brunch for French toast made from Mac-
rina's famous challah bread, or fresh, hot
beignets with huckleberry cream cheese
frosting.
Beat your burgers-and-fries craving at the
Tipsy Cow Burger Bar. Creative toppings
and Macrina buns are the stars here: try
the Rockstar Burger (a 7-ounce grass-fed
beef patty, battered and fried bacon, maple
syrup, and a fried egg). Out of the fryer
come gold potato or sweet potato fries and
battered dill pickles with harissa aioli. Split
a salted caramel shake with your kids, who
can order from their own menu.
