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Farm to Table Blog

Loganita Farm

July 22, 2014

Loganita Farm

A short video about Loganita Farm for The Willows Inn. Created by Randall Peck, randallpeck.comFollow Loganita Farm on Facebook  Follow the Willows Inn on...

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10 Legs In The Kitchen – A Gift of Treasures

June 8, 2014

10 Legs In The Kitchen – A Gift of Treasures

We get this a lot, and it never tires: “Smoked salmon….the pristine quality, sustainable fishing methods (reef-netting), and locality of the fish make for an ethereal treat. The perfect combination of smoke, succulence, and sea are a product of the thoughtfulness put into every detail, and result in what, we think, is the best smoked fish ever produced.” Stacey Bender wrote that in her blog, “10 Legs in the Kitchen.” Eight belong to Ginger and Buddy, the pups who rode along with her and husband Tom on a recent stay...

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Ginger and Salt – A Peak Experience: Willows Inn

May 10, 2014

Ginger and Salt – A Peak Experience: Willows Inn

A young lady in Seattle named Taylor Fleming, who describes herself as “a girl who loves to eat good food,” wrote in her Ginger and Salt food blog, one of the best descriptions we’ve been blessed to read about The Willows Inn on Lummi Island. It’s fun to see how others perceive us. The story contains insights into our most-loved standards (everybody sings high praise of the Lummi Island Wild smoked salmon), and some seasonal standouts. One footnote about a change in 2014: The breakfast she describes now appears on the...

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A Haven for Nature & Food Lovers

April 15, 2014

A Haven for Nature & Food Lovers

We always enjoy seeing ourselves through the eyes of others, both in the written word and through the plethora of photographs that you guests shoot and post during your stay and your dinner. A widely-read food and travel writer, under the nom de plume Global Adventuress, pinned a dozen images on her Pinterest board after dining here during March. There’s also a link to her travelog about the other joys of Lummi Island...

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The chefs have gone nomadic

January 1, 2014

The chefs have gone nomadic

The kitchen is closed until March at The Willows Inn on Lummi Island. The chefs have gone nomadic. (The Inn remains open, and Chef Jason who has been with us eight years will continue outstanding menus at our two small cafes, The Beach Store and The Taproot.) Each year, the chef staff travels during a hiatus from January into early March. They travel the U.S. and the world, dining, gleaning, learning more and more about their craft. Chef Blaine Wetzel’s plans include Italy, and his sabbatical climaxes with participation in a sensational...

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Seasonal Servings

November 26, 2013

Seasonal Servings

With 2013 closing, the kitchen remains in peak form prepping for Topical Thursdays – a special wine dinner, and New Year’s Eve. All intermingled with the four weekends of year-end holiday season dining. Starting Wednesday, Jan. 1, we close the dining room (but not the Inn) until March. Before that, given that New Year’s falls in mid-week, we’ve added an extra seating for dinner – Monday, Dec. 30, to close the year without disruption from Thursday, Dec. 26 forward. During December much more goes on for the kitchen and dining room...

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“Heavenly shades of night are falling, it’s twilight time…”

October 27, 2013

“Heavenly shades of night are falling, it’s twilight time…”

“Heavenly shades of night are falling, it’s twilight time…” Which means bed-time for the lush garden at Loganita Farm, with wake-up call set for March. But the garden is a light sleeper, awakening often throughout the twilight of 2013 to keep you freshly served. The summer plantings by our prolific grower, culinary gardener Mary von Krusenstiern, maintain the menus plentifully at both The Willows Inn kitchen and the Beach Store Café. For example, she’ll harvest summer-planted leeks, kale, chard, and specialty...

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Last day of a Lummi Island centuries-old tradition: the reef-net salmon fishery

September 30, 2013

Last day of a Lummi Island centuries-old tradition: the reef-net salmon fishery

With the first day of October came the last day of a Lummi Island centuries-old tradition: the reef-net salmon fishery. The last three of the boats and gear were pulled onto shore for idling until Summer ’14. But the salmon never stop running in our kitchen. The two months or so of reef-netting is very crucial for our chef staff. We process hundreds upon hundreds of sockeye salmon during that time in preparation for our year-round smokehouse. Beyond that, we harvest and then cure the eggs from even more hundreds of chum – the silvery...

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A picture is worth a thousand words – First Harvest Dinner

September 1, 2013

A picture is worth a thousand words – First Harvest Dinner

Going by an old adage – a picture is worth a thousand words – this will be the longest blog in our history (maybe any blog’s history). Several thousand ‘words’ worth. One of the most significant, colorful food events of our year is the First Harvest Dinner with prominent chefs invited to join Chef Blaine Wetzel and his sterling chef staff to create two nights of supreme, original dinner menus. The artful beauty of every course and bite is exceeded only by its taste. Among the guests who dined, several produced blogs or articles...

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Reef-net salmon fishing

July 24, 2013

Reef-net salmon fishing

Wednesday, July 24 marked the start of salmon fishing by Lummi Island Wild’s co-op of owners in the annual reef-net fishery. Bob Jewell (pictured here in his fishing workshop), a life-long professional fisherman, joined a crew on opening day for the 72nd consecutive year; he first went out at age 13 with his father’s crew, and later invented the first electric-start winch. The benefits to our chef staff of reef-netting lay ahead for several weeks after the start. Other reef-net gear operators fish alongside the Lummi Island Wild...

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