Welcome to Orchard Kitchen

A TRUE FARM TO TABLE EXPERIENCE

The Restaurant

Orchard Kitchen is our restaurant and farm on Whidbey Island, rooted in seasonality and place. Our menu is driven by what is growing just steps from the kitchen, with every course featuring ingredients from our farm and nearby producers. Set on a century-old hay and cattle farm, you will dine in the historic barn and farm buildings. Dinner begins with a welcome bite and Chef’s personal introductions, and then unfolds at a communal table through eight courses. Menus are an expression of the moment; no matter when you dine with us, our northerly latitude sets the tone.

The Experience

Inside view of restaurant dining experience

The Farm

The farm surrounds Orchard Kitchen and provides the foundation for the menu. Just beyond the dining room, the fields and orchard stretch across the property. What is at its peak is what the kitchen prepares each week.

The growing season does not end when the harvest slows. Throughout the year, the kitchen preserves what the farm produces at its peak. Vegetables are fermented, fruits become preserves, vinegars, and cider, herbs and produce are carefully dried, and grains are dried and milled. These preparations allow the flavors of summer and autumn to carry forward into winter, ensuring that the farm continues to direct the menu in every season

At Orchard Kitchen Farm, we cultivate a diverse range of crops of more than 200 varieties. Alongside our annual plantings are perennial veggies including asparagus, rhubarb, strawberries and currants. The orchard holds many heirloom varieties of apples, pears, plums, and quince, as well as figs & mulberries. We house a small flock of heritage hens in a mobile unit that provide eggs for the kitchen.

About the farm

Fall at Orchard Kitchen

The period from January through the end of August felt like a continuous progression: from dark to lite, through shades of ever-deepening green, from meager selection to abundance. In September we feel a discernable shift; the turning of the leaves is undeniable. It is a season of endings, and at the same time the greatest level of farm abundance exists. This fall has been unusually warm and we have been able to serve ripe tomatoes into mid October.

By late October things will have slowed down on the farm. The farmers have completed all their big fall projects like the harvesting of the corn and winter squash. The propagation house is full of curing squash and the cellar full of corn, garlic, onions, shallots, beans and potatoes. The larder is at its fullest. They have “put to bed” many of the summer crop plots, tilling them back into the ground, then covering them with tarps so they will be ready for planting in four months or so.

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