Tonight's Meal: A Menu Inspired by the South
* GIANT CHICKEN THIGH of free-ranging Whatcom County chicken fried in a Kentucky-ish style batter with fennel seeds gathered on our farm (OUR “secret ingredient!”). The succulent meat is spiced up with a drizzle of local honey and a piquant house-fermented hot sauce.
* Traditional COLLARD GREENS with Local Apples (well, not truly traditional—it’s Vegan through and through. Delish!).
* BERRY COBBLER with Preserved Wild Berries (should I note that Northwest berries are the best in the world? Yum, yum.)
