4 - Try all things local. Places like Orchard Kitchen are creating meals grown with food from their own farm, alongside hyper local products.
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For 20 years, Tyla Nattress, wine maven and co-owner of Orchard Kitchen on Washington State’s Whidbey Island, has aspired to “make wine feel like a treat, but also a nice value.” But lately, the proposition has proved a greater challenge than ever before. READ MORE
Read MoreWe are sharing the story of these idyllic islands by talking with three business leaders, and today’s episode follows the path of my guest Vincent Nattress…
Read MoreAl Fresco dining Fridays and Saturdays we have Antipasti platters to share on our patio. (photo credit Kenzie Hezel)
Read More“We look forward to feeding you!” says Chef Vincent Nattress, owner of the Orchard Kitchen. Set in the middle of farmland, Vincent has been featured on the pages of Food & Wine magazine, ZAGAT, USA Today and many others. Dining at Orchard Kitchen is not cheap, but it will be the highlight of your trip…
Read MoreOur Farmstead will open soon but in the meantime….
Read MorePosted in Washington Food & Dining January 18, 2023 by Chris Muras
“As we learn to connect with our food from its source, we begin to understand a meal is more than simple sustenance. It is community; it is connection with ourselves as much as it’s a connection with the food that nourishes us. When you spend time at Orchard Kitchen, you become part of the family. Part of the surrounding farm, and part of a bigger ecosystem that begins with a sprouting seed and ends with a full belly.”
Read MoreKristen Pope is a freelance writer covering science, conservation, wildlife, and climate change.
Read MoreLeslie Kelly writes: An edible expression of place…
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