The Herbfarm Update April 24th and 25th

The Golden Ticket in The Herbfarm's 8,000th Delivered Meal!
The hospital care worker who finds the 8,000th meal ticket will receive a case of wine!
Thank you from Swedish Edmonds April 25th!
Sous Chef Jack Gingrich and his White Pizza April 25th
SOUS CHEF JACK GINGERICH. Jack hails from BETHESDA, Maryland, where most everyone grows up with Blue Crab. But for Jack -- a graduate of both Cornell University as well as the Culinary Institute of America -- HIS ICONIC HOMETOWN MEAL has ITALIAN roots. In fact, he has eaten only these menu three items in his 300-plus visits to his favorite Italian restaurant, “The Pines of Rome”. Jack tells us The Pines of Rome was NPR reporter Cokie Roberts’ favorite eatery. *ANTIPASTI SALAD of Washington Coastal Albacore Tuna, House Fennel-Cured Pork Jowl, Lettuce, Carrot, and Radish with a Vinaigrette. *Eschewing tomatoes, Jack loves a traditional WHITE PIZZA. His crisp but toothsome savory crust is endowed with both MOZZARELLA and FONTINA CHEESES with just enough Oregano and Basil for pizzaz. *The 3-Layered DESSERT is SPUMONI PANNA COTTA. The red bottom layer is PICKLED CHERRIES. The brown middle layer is, of course, Chocolate. And the green top is fashioned of the herb Sweet Woodruff, well, because we are an herb farm!
Chris Weber with inset Menu from Holley NY Beef on Weck Au Jus Chopped Salad Apple Cake April 24th
When CHEF CHRIS WEBER applied for a line cook’s position here at The Herbfarm, he said he thought he’d work here for 10 months to 2 years. That was 13 years ago. Chef Weber grew up in HOLLEY, a small agrarian village north of Rochester in western New York. He is a graduate of the Culinary program of Johnson & Wales University in Providence, Rhode Island. Now, with a dozen years of world travel and master of The Herbfarm’s 9-course dinners, Chris finds himself a maturing man, masking up each morning, relishing the creation each day of 150-250 3-course dinners for the staffs of our hospitals PUNCHING IT OUT with the COVID-19 CRISIS. Here is his “Our Towns” menu for a taste of his childhood: *BEEF ON WECK – No, this isn’t a “wreck” of a sandwich. It’s a Sandwich of Sliced RARE BEEF with a jolt of HORSERADISH served on a KUMMELWECK ROLL, a German Bun baked here and topped with Caraway (Kummel) and Salt. *The Beef on Weck is traditionally dipped in a BEEF AU JUS, the savory drippings which -- like the meat itself -- is 100% grass-fed and hails from Eric Fritch’s Chinook Farms on the Snohomish River 7 miles north of The Herbfarm restaurant. *Can’t have a meal without healthful and tasty VEGETABLES, so Chef is sending the hospital caregivers a CHOPPED SALAD with Cukes and a BLUE Cheese DRESSING. Many of the MIXED GREENS came in from our farm, which is just a mile south of the restaurant. *You can’t keep German tradition down, so Chris is capping his Menu from his Home Town with an APFEL KUCHAN, a traditional APPLE CAKE to which he has added Spring Rhubarb for a bit of zippy counterpoint.
Chef Chris Weber with his Beef on Weck and Apfel Kuchan
When CHEF CHRIS WEBER applied for a line cook’s position here at The Herbfarm, he said he thought he’d work here for 10 months to 2 years. That was 13 years ago. Chef Weber grew up in HOLLEY, a small agrarian village north of Rochester in western New York. He is a graduate of the Culinary program of Johnson & Wales University in Providence, Rhode Island. Now, with a dozen years of world travel and master of The Herbfarm’s 9-course dinners, Chris finds himself a maturing man, masking up each morning, relishing the creation each day of 150-250 3-course dinners for the staffs of our hospitals PUNCHING IT OUT with the COVID-19 CRISIS. Here is his “Our Towns” menu for a taste of his childhood: *BEEF ON WECK – No, this isn’t a “wreck” of a sandwich. It’s a Sandwich of Sliced RARE BEEF with a jolt of HORSERADISH served on a KUMMELWECK ROLL, a German Bun baked here and topped with Caraway (Kummel) and Salt. *The Beef on Weck is traditionally dipped in a BEEF AU JUS, the savory drippings which -- like the meat itself -- is 100% grass-fed and hails from Eric Fritch’s Chinook Farms on the Snohomish River 7 miles north of The Herbfarm restaurant. *Can’t have a meal without healthful and tasty VEGETABLES, so Chef is sending the hospital caregivers a CHOPPED SALAD with Cukes and a BLUE Cheese DRESSING. Many of the MIXED GREENS came in from our farm, which is just a mile south of the restaurant. *You can’t keep German tradition down, so Chris is capping his Menu from his Home Town with an APFEL KUCHAN, a traditional APPLE CAKE to which he has added Spring Rhubarb for a bit of zippy counterpoint.
The Herbfarm's Meals for Hospitals: Cumulative Deliveries by Day and Facility

The Herbfarm Cumulative Deliveries by Date