What an exciting time for us, and in store for you, at The Willows Inn on Lummi Island as we prepare for reopening Thursday, March 13.
Head Chef Blaine Wetzel has been named a semifinalists for the fourth straight year for the James Beard Rising Star Award (chefs under age 30), and he’s winding up a European swing that includes him on a sterling lineup for a major event in Italy.
The entire chef staff returns from its annual two-month sabbatical during which they travel throughout the U.S. and, for some, other countries to expand their culinary horizons.
Chef Wetzel went first to Denmark to visit for the first time a close friend’s new award-winning restaurant in Copenhagen, called BROR. Blaine worked with that friend at Noma before Chef Wetzel came to us, and the friend came to help Blaine for a month at The Willows Inn back when he started here.
The event called EPICUREA at the famed Bulgari Hotel in Milan began last October and features a chef each month. Chef Wetzel is the March headliner, following others from Chili, France, Australia, Belgium, and San Francisco. The Bulgaria termed the event “a taste voyage around the world” – six chefs from five countries, plus two of their own.
During time he wasn’t traveling Blaine met with The Willows Inn’s exclusive gardener, Mary von Krusenstiern, and she reported that the dedicated Loganita Farm, which provides for The Willows Inn and its Beach Store Café, is off to “a great start” – 140 varieties of crops. About 50 are new trials, which means adventurous new tastes and bites for you in the Main Dining Room and at the Beach Store.
Our popular exclusive garden tours for guests will begin earlier this year, in April, so you can see how literally we take the popular brand of farm-to-table dining.
Visit our reservations page for availability during peak season. Our dinners seat nightly Thursday through Sunday until May, and guests of the inn hold priority on seating. For dinner only, you must make a reservation no sooner than two weeks from your desired date.