The Herbfarm's Meals for Hospitals March 31st

CHINESE TAKEOUT – Or, actually, “CHINESE TAKE-TO!”

*Twice-Cooked OREGON PORK BELLY with Herbfarm Young Garlic & Cilantro (dairy-free) *Pacific Northwest BOK CHOY with Oregon Soy Sauce and Szechuan Peppercorn (vegan, gluten-free) *SWEET RICE PUDDING with Homemade Orange Marmalade and Lemon Thyme (vegetarian)

Setting the Stage

Getting ready later today to load up a 3-Course Meal for our Seattle-area Covid-19 frontline fighters. The 410-each labels for this menu are for a Chinese-inspired dining experience.

Thank You from Luke, Husband of a Virginia Mason Staffer